4-1/3 ounces butter
5 ounces powdered sugar
4-1/3 ounces honey
7-1/4 ounces bread flour
3-1/2 ounces egg whites, room temperature
Cream butter and sugar, add honey.
Add flour and egg whites, by alternating. Mix until smooth.
Pipe batter out in 12- to 14-inch lines using a #0 pastry tip or a stencil.
Bake at 350°F until golden.
With the pan in the oven, remove each strip and wind around a dowel or piece of PVC pipe to shape. Hold in place until cool.
Store in airtight container.
NOTE:
Batter can be refrigerated or frozen until needed.
Serve these pastries with Toffee Pecan Crusted Chocolate Bread Pudding (see recipe).
SERVES: 16