Carnival bows


  • 1 egg
  • 1 tablespoon cognac
  • 1 orange
  • 1 pinch of salt
  • flour to make dough
  • vegetable oil 
  • confectioners' (castor)sugar


Mix the flour with the egg, congnac, juice of the orange and pinch of salt. The dough should be quite soft but not stick to your hands.

With a rolling pin, roll out the dough as thin as possible. Then with a zig - zag pastry cutter, cut the dough in rectangles and then twist each rectangle in the centre to give it a bow form.

Fry the bows in vegetable oil. After draining well, dust with castor (confectioners') sugar. Serve cold.

Recipe taken from "Recipes from the Kitchens of Romagna - Raffaelli Editore.