Les Orielles de Cochon

In a bowl stir together flour and salt. Set aside.

In a deep bowl beat eggs with a fork or wire whisk. Gradually beat in the cooled butter or margarine. Stir in water. Stir into flour mixture until well combined. If necessary, use hands to work in flour. Form into a ball with hands.

Divide dough into 24 balls. On a lightly floured surface roll each ball into a paper-thin round, 6 inches in diameter. Cover rounds to prevent drying.

In a large deep saucepan or deep-fat fryer heat 2 inches of melted shortening or cooking oil to 375 degree F. Place one round of dough in the oil. 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. Press fork and dough against side of the pan to retain shape. Fry for 1/2 to 1 minute or until golden, turning once. Drain on paper towels. Repeat with remaining rounds.

In a 2-quart saucepan bring cane syrup or syrup-molasses mixture to boiling. Clip a candy thermometer to pan. Cook syrup over medium-low heat to 230 degree F, stirring frequently. Arrange the pastries on a platter. Drizzle with hot syrup. Sprinkle with pecans. Makes 24 servings.