Italian Pastry Twists Food

ITALIAN PASTRY TWISTS

Steps:

• Sift flour into large mixing bowl.
• Add egg, salt, sugar, vanilla and melted butter.
• Mix with your hands until the mixture starts to come together.
• When the dough becomes stiff, add enough sherry to make it soft and pliable.
• Knead until smooth.
• Warp in plastic wrap and chill for 1 hour.
• Roll out pastry thin on lightly floured surface.
• Cut into 40 strips 7 by ½ inches.
• Tie each loosely into a knot.
• Heat oil in pan to 375 degrees.
• Deep fry the knots in batches for 2-3 minutes, until puffed up and golden.
• Drain knots on paper towels.
• Dust generously with powdered sugar.
• Serve hot or cold.

ITALIAN PUFF PASTRY TWISTS

Steps:

• In a small bowl, combine the butter, garlic and Italian seasoning; set aside., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle; cut each widthwise into 1-in. strips., Twist each strip two to three times; place on greased baking sheets. Brush with butter mixture; sprinkle with cheese. Bake at 400° for 8-12 minutes or until golden brown.

ITALIAN BOWTIE PASTRY (WANDAS)

Steps:

• In one bowl, mix flour, salt and sugar.
• In a separate bowl, blend egg, butter and vanilla.
• Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
• Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
• Cover and chill 2 hours.
• Roll out chilled dough on a floured surface to 1/8 inch.
• Cut narrow strips and twist into loose knots.
• Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
• Heat to 375 degrees F.
• Fry cookies until they puff and turn golden brown (about 2 minutes).
• Drain on paper towels or brown bags.
• Dust with sugar while still warm.

PARMESAN PASTRY TWISTS

Steps:

• In a small bowl, combine the Parmesan cheese, pepper and garlic. On a lightly floured surface, unfold one pastry sheet and brush with egg white. Sprinkle with a fourth of the Parmesan mixture; lightly press into pastry. Flip pastry sheet and repeat., Cut sheet into 12 strips; cut each strip in half. Twist strips several times; place on greased baking sheets. Repeat with remaining pastry sheet. Bake at 350° for 14-16 minutes or until golden brown.

PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE

Steps:

• For pastries:
• Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
• Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
• Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For spiced sugar-honey glaze:
• Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
• Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.
• Ingredient tip:
• For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.
• What to drink:
• Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera "Piani di Tufara" Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.