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Canadian fried pastries shaped like a beaver’s tail: tender, lightly sweet yeast dough is stretched thin, fried until blistered and golden, then finished with cinnamon sugar and a bright squeeze of lemon.
KI-generiertes Bild
KI-generiertes Bild
A soft, lightly enriched yeast dough fries into a crisp, blistered shell while remaining pleasantly chewy inside. Cinnamon sugar adds familiar warmth, and lemon keeps the rich fried pastry bright.
These pastries are best the day they are made. Store cooled leftovers in an airtight container at room temperature for up to 2 days.
Reheat in a 180°C oven for 5 to 7 minutes until warm and crisp; avoid microwaving, which softens the crust.
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