Title: [Bubba-L] Hypocrits
Categories: Dessert Pastry
Yield: 1 Servings

SEE DIRECTIONS:

A lot of the ingredients in a hypocrit is personal taste, but here's how ours go:

Prepare your dough as you do for any pie. My wife fixes the old fashioned dough, hand-kneaded with lots of Crisco cut into the dough. Slow, but this is what makes the dough tender and flaky.

Roll out the dough as you would for the pie crust. We like ours just a little bit thicker than what you see on commercial pies. The size of the piece rolled out is usually about 9-inches in diameter.

We mix granulated sugar and cinnamon in equal parts, as you would for cinnamon toast (I wonder if brown sugar would be nearly as good?). [Yes! ~JW]

Spread the mixture evenly over the dough, not too thick, since it will be sweet enough anyway! Sprinkle chopped pecans or black walnuts liberally over the top. Fruit pie fillings can be used, but that is nearly making the whole pie, and this is just a quick treat.

Begin to roll the dough into a jellyroll kind of wrap (don't know what else to call it!). After you have gotten the roll started, add dollops of butter scattered along the fold. Roll another layer, and add some more butter scattered along the fold. Repeat this until the roll is completed.

Bake on a cookie sheet at 350 degrees until it turns a very light golden brown. Cut into 2-inch lengths. Serve while hot.

Serves one !!

The only time we make hypocrits is at Thanksgiving and Christmas. In the bustle of getting the big meals prepared, waiting for the pies provides a bit of a break, and standing around the kitchen eating hypocrits is a special little activity we all look forward to.

Recipe By : Rich Ensminger

From: Jim Weller Date: 06-21-98 (17:51) The Neverending Bbs (286) Fido-Natio

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