Why the shape matters in the fryer
A broad, thin piece of dough behaves differently in hot oil from a thick ball or a narrow strip. Its large surface area lets heat reach the dough quickly, while moisture near the surface escapes as steam. That helps the pastry puff in places and brown across its uneven surface; the thicker parts stay softer as the outside becomes crisp.
A shape made for toppings
The flat oval also creates plenty of room for a coating. Cinnamon sugar can settle over the ridges and lightly browned patches, where it clings to the warm surface. A narrow pastry would offer less area, while a thick one could cook unevenly before its center was ready.
So the beaver-tail outline is more than a visual joke: it gives the treat its distinctive balance of crisp, tender, and sweet in each bite.
