Ingredients
- 6 tablespoons butter or vegetable shortening
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup brandy, grappa or amaretto
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3 cups olive oil, for deep frying
- Confectioners' sugar, for dusting
Directions
Using an electric mixer, beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. Form the dough into a ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the dough balls with plastic wrap and refrigerate 30 minutes.
Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round (the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps, then reroll and cut them to make additional bowtie pastries.
Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the pastries generously with confectioners' sugar and serve.
The pastries can be made 2 days ahead. Store in an airtight container at room temperature.
















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By vap.studio_12326723
seattle, 87
on November 15, 2009
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i haven't made it yet but was wondering if you can bake it instead of frying it? thanks.
By susan.baird_8222279
San Antonio, TX
on December 06, 2007
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I found buying that much extra olive oil a little expensive, but I did it anyway. I've been baking for years but found the bow ties tedious to make and if you are making many of them they are just too time consuming and expensive. I'd just as soon make other cookies/fritters than these, not her best effort.
By arielmaraujo
Concord, CA
on April 15, 2005
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I think that this recipe is very easy. The taste is great and delicious. It leaves me and my family craving for more.
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