Italian Sfrappole Fried Cookies

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READY IN: 19mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the flour on a wooden board and make a well in the center.
  • Break the eggs into the well and beat lightly with a fork.
  • Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
  • Using your hands, gradually incorporate the flour, starting from the inside of the well.
  • Work the dough into a ball.
  • Cover and refrigerate for 20 to 25 minutes.
  • Roll out the dough on a lightly floured surface until 1/4 inch thick.
  • Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
  • Tie the strips in knots or pin in bows.
  • Pour oil into a large saucepan or deep fryer until 2 inches deep.
  • Heat the oil to 375°F.
  • Using a slotted spoon, lower the bows a few at a time into the hot oil.
  • Turn the bows while cooking.
  • When golden brown on both sides, remove and drain on paper towels.
  • Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
  • Vogue Entertaining.
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