Italianpastrytwists Recipes
SOFT ITALIAN BREAD TWISTS
Although my heritage is strictly Dutch, my family loves Italian food. These seasoned breadsticks are a great accompaniment to lasagna or pizza.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine the sugar, 3/4 teaspoon salt, yeast and 2 cups flour. Cover and process for 5-10 seconds. While processing, gradually add warm water and oil in a steady stream. Process for 1 minute or until smooth and elastic. Add 1 to 2 tablespoons of water or flour if needed. , Turn onto a floured surface. Roll into a 15x12-in. rectangle. Cut into 12 strips. Fold each strip in half lengthwise; twist each strip several times. Pinch ends to seal. Place 2 in. apart on a greased baking sheet. , In a small bowl, combine the butter, garlic powder, paprika and remaining salt. Brush some over dough. Sprinkle with Italian seasoning or Parmesan cheese if desired. Cover and let rise in a warm place until doubled, about 25 minutes. , Bake at 425° for 6-8 minutes or until golden brown. Brush with remaining butter mixture.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 226mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ITALIAN PASTRY TWISTS
These cookies are deep fried knots, traditionally flavored with vin santo, a sherry like Italian wine, served hot, dusted with powdered sugar, especially at Italian carnival time. From The Ultimate Cookie Book and posted for Zaar World Tour to Italy. Prep time includes chilling time.
Provided by LAURIE
Categories Dessert
Time 1h22m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Sift flour into large mixing bowl.
- Add egg, salt, sugar, vanilla and melted butter.
- Mix with your hands until the mixture starts to come together.
- When the dough becomes stiff, add enough sherry to make it soft and pliable.
- Knead until smooth.
- Warp in plastic wrap and chill for 1 hour.
- Roll out pastry thin on lightly floured surface.
- Cut into 40 strips 7 by ½ inches.
- Tie each loosely into a knot.
- Heat oil in pan to 375 degrees.
- Deep fry the knots in batches for 2-3 minutes, until puffed up and golden.
- Drain knots on paper towels.
- Dust generously with powdered sugar.
- Serve hot or cold.
Nutrition Facts : Calories 40, Fat 0.8, SaturatedFat 0.4, Cholesterol 6.2, Sodium 11.2, Carbohydrate 6.2, Fiber 0.2, Sugar 0.7, Protein 0.9
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