Filling:

2 cans chick peas
8 oz bottle of honey
3 tsp. lemon extract
2 tsp. rum
2 rounded tsp. sweet chocolate powder or 1 lb. grated sweet chocolate
2 tsp. cinnamon

Pastry:

6 cups flour
1 cup Crisco (0 Trans Fat preferred)
1 cup milk
3 tsp. baking soda
3 tsp. cream of tartar
4 eggs
pinch of salt
1 tbsp. sugar

Boil chick peas for 10 minutes. Cool and remove the skins. Put remaining chick peas through a sieve and combine with remaining ingredients for filling.

Blend in all ingredients for pastry with dough attachment mixer. Roll out on a floured board until thin like a pie crust.

Cut dough into squares and place 1 tablespoon of filling into the center of each square. Fold and seal edges using a fork. Repeat steps until all filling and dough are used.

Fry in a Wok or deep frying pan in a gallon of vegetable or peanut oil until golden brown (make sure oil does not get too hot).

Prepare a large pan with a brown grocery bag in it. Place cooked pastry in bag and sprinkle with granulated sugar as you put each batch into the bag. Store in a cool, dry place.

Just before serving sprinkle with confectioner's sugar.

ENJOY!

Submitted by: JOHN W.