This is a classic fried pastry, with versions popular in Chile, Argentina and the US. This recipe is similar to the ones you find in New Mexico. Roll in a mixture of cinnamon and caster sugar immediately after frying, or try drizzling with honey.
I made these the other day and they turned out great. - 15 Sep 2008
Tried the recipe with both honey and the cinnamon sugar. Both myself and the kids preferred the cinnamon sugar. The recipe gave us a different type of dessert. The dough was easy to work with and quick to fry. Very delicious. - 15 Sep 2008
I have not made this recipe as yet but have had these in resturants and love them, especiaslly with honey. Can't wait to make them myself. - 15 Sep 2008