Carnival bows

Ingredients

• 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.