3 c flour
3 eggs
1 c ice water
pinch of salt
1-1/2 c crisco
1-1/2 c butter
1 tbsp cornstarch

Mix together flour, eggs, ice water and salt like pie dough. Knead with hands and chill 1 hour. Make a spreading mixture by combining the crisco, butter and cornstarch. Cut dough into 4 parts. Roll out, 1 part at a time, and spread with some of the spreading mixture. Fold dough like an envelope and refrigerate 1 hour. Repeat this procedure 3 times with each dough. Then roll dough very thin and cut in 1x6 inch strips and roll on a clothespin that is covered with foil.

Bake at 400°F for 15-20 minutes. Remove from oven and slip shells off the pins. Allow to cool and fill with cream filling (recipe to follow).

Filling:

2-1/4 c milk
1 c + 3 tbsp flour
1 c + 2 tbsp butter
1 c + 2 tbsp crisco
2-1/4 c sugar
2-1/4 tsp vanilla
1 c marshmallow cream

Cook milk and flour to make thick. Cool. Cream remaining ingredients together. Add cooked mixture to creamed ingredients. Mix well.