Recipe courtesy of Sara Moulton
1 hr 25 min
1 hr 15 min



Place the flour on the work surface or in a bowl. Make a well in the center and place the remaining ingredients in the well. Gradually draw in the flour to make a very soft dough.

Knead the dough until very smooth, adding up to 1/4 cup flour if the dough is too sticky. Wrap the dough and let it rest 1 hour.

Divide the dough into 4 pieces and roll each one very thin. Cut the dough into rectangles or other shapes with a fluted pastry wheel.

Fry the Galani, a few at a time, in oil heated to 350 degrees.

Drain the Galani of absorbent paper, cool them and dust with confectioners' sugar.

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