SC - Cuskynoles - Another Recipe

[Siegfried Heydrich]

    Yup! You can buy the wrappers in LARGE quantities very cheaply, and
they're amazingly versatile. No one will ever know you didn't make them from
scratch . . .

    Sieggy

> I'm glad to see that others have picked up on the idea of using wonton and
egg
> roll wrappers for pastry for large crowds.  We did two dishes for
Coronation
> last fall using these handy little items:  Ravioles and a stuffed fig
pastry,
> Tourteletes in fryture (which sounds like a simpler version of your
> cuskynoles...or however you spell them).  We found that the wrappers
worked very
> well, and the ingredients were remarkably similar to period versions of
pastry
> that I found in various places.  Obviously if you're cooking for a small
number,
> it makes sense to make the dough from scratch, but this is a real boon
when
> you're cooking for 250!
>
> Kiri