Ingredients

1 sheet refrigerated pie pastry
1-1/2 teaspoons sugar
1 teaspoon ground cinnamon
1 quart vanilla ice cream, softened
1/2 cup honey
Oil for deep-fat frying

Instructions

Unroll pastry onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine sugar and cinnamon; sprinkle over pastry.

Prick thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.

Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 8-10 seconds or until golden. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve. Yield: 8 servings.

MY NOTES

MEXICAN