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1
In a small bowl stir together the flour and salt.
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2
Set aside.
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3
In a deep bowl, beat eggs with a fork or wire whisk.
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4
Gradually beat in the cooled butter or margerine.
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5
Stir in water.
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6
Stir into flour mixture till well combined.
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7
If neccesary use hands to work in flour.
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8
Form into a ball with hands.
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9
Divide dough into 24 balls.
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10
On a lightly floured surface, roll each ball into a paper thin round, 6 inches in diameter.
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11
Cover rounds to prevent drying out.
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12
In a large deep saucepan or deep fryer, heat 2 inches of melted shortening or cooking oil to 375 degrees.
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13
Place one round of dough in the oil.
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14
As soon as it rises to the surface, press the center with a long handled fork and twist the fork to give the dough a pig's ear shape.
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15
Press fork and dough against side of the pan to retain shape.
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16
Fry for 1 1/2 minutes or till golden, turning once.
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17
Drain on paper towels and repeat with remaining rounds.
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18
Topping:.
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19
In a 2 quart saucepan bring cane syrup or syrup molasses mixture to boiling.
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20
Clip a candy thermometer to pan.
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21
Cook syrup over medium low until it reaches 230 degrees, stirring frequently.
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22
Arrange the pastries on a platter.
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23
Drizzel with hot syrup and sprinkle with pecans.
