Italian Ties

Italian Ties

10
anonymous 0

"This is a deep fried Italian pastry that my grandmother used to make."

Ingredients {{adjustedServings}} servings 100 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
  2. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with confectioners sugar while still warm.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 10

  1. 11 Ratings

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SAN D
8/3/2005

Thank you for posting this recipe! My italian grandmother used to make these every Christmas and (although I don't know the spelling) called them "sko-wheelies". She tied them differently, however. Take the rectangular piece of rolled out dough and make a cut down the center (leaving about an inch or more uncut at each end). Then take one end and put it through the center cut to the other side so that it looks twisted in the middle. She also used a pasta machine to flatten out the dough (since she made it in mass quantities!).

TheCattlemansWife
7/8/2008

I followed this recipe exactly and there is simply not enough liquid. I ended up adding an extra egg, another tablespoon of butter and the sherry before it became dough like.

Maureen Brown Locke
11/18/2002

My grandmother used to make these every Christmas and I miss them. She used to decorate them with red & green round sprinkles and then drizzled them with honey. YUMMMMM! She called them "Honey Ribbons."