Italian Bowtie Pastry Wandas Recipes

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FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH



Frappe or Cioffe: Bows and Ribbons of Fried Sweetened Dough image

A very traditional Italian treat known by lots of different names in Italy. Typically made for Carnevale and Christmas.

Provided by Christina Conte

Categories     Bread, Cookies & Pastries

Time 40m

Number Of Ingredients 7

3 large eggs
1/4 cup (2 oz) sugar
1/4 cup (2 oz) Scotch whisky (or any similar, clear liquor)
1/4 tsp salt
2 3/4 cups (12 oz) flour
powdered (confectioner's) sugar for dusting
oil, such as sunflower or grapeseed oil

Steps:

  • Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
  • Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
  • Add the remaining flour and mix until a slightly sticky dough forms.
  • With hands, shape dough into a ball and refrigerate, covered, for about an hour.
  • Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
  • Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
  • Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
  • Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
  • Remove with strainer and place on a paper towel lined plate to cool.
  • When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)

Nutrition Facts : Calories 104 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1.5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, ServingSize 2, Sodium 0 grams sodium, Sugar 0 grams sugar

ITALIAN BOW TIE COOKIES



Italian Bow Tie Cookies image

a cookie made into bows and deep fried with powdered sugar

Provided by Claudia Lamascolo

Categories     Italian, pastry, fried cookies, fried dough ,Authentic cookies, Italian cookie dough

Time 39m

Yield 40

Number Of Ingredients 6

12 eggs
1/2 cup butter or oil
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup white wine or brandy
6 cups flour

Steps:

  • Beat all wet ingredients, eggs, butter, wine, and vanilla in a bowl until creamy.
  • Add flour, baking powder until dough is the right consistency to roll out.
  • Roll out on floured board, as thin as possible., try not to over flour the board as they will get dry and tougher, (just lightly floured).
  • Cut into a strip using a pastry cutter and tie in bows or twist like a ribbon, (a cutter with fluted edges works well and looks prettier)
  • Fry in around 3 inches of oil or deep fryer on medium heat, until golden brown, drain on a dish lined with paper towels.
  • These should be light and golden not dark and they also float to the top, they take around 1 or 2 minutes on each side.
  • Cool sprinkle with powdered sugar

Nutrition Facts :

ITALIAN CENCI COOKIES



Italian Cenci Cookies image

My mother brought this special family recipe from Europe a century ago. Cenci can be "dressed up" for any holiday-at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast! -Anna Coduto, Fullerton, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 9

3 large eggs
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons butter, softened
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel. , Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.

Nutrition Facts :

ITALIAN BOWTIE PASTRY (WANDAS)



Italian Bowtie Pastry (wandas) image

Make and share this Italian Bowtie Pastry (wandas) recipe from Food.com.

Provided by Cathleen Colbert

Categories     Dessert

Time 45m

Yield 24 pastries

Number Of Ingredients 9

2 1/4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry wine
vegetable oil (for frying)
confectioners' sugar, for decoration

Steps:

  • In one bowl, mix flour, salt and sugar.
  • In a separate bowl, blend egg, butter and vanilla.
  • Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
  • Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
  • Cover and chill 2 hours.
  • Roll out chilled dough on a floured surface to 1/8 inch.
  • Cut narrow strips and twist into loose knots.
  • Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
  • Heat to 375 degrees F.
  • Fry cookies until they puff and turn golden brown (about 2 minutes).
  • Drain on paper towels or brown bags.
  • Dust with sugar while still warm.

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