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ITALIAN PASTRIES
2 cups flour
2 eggs
2 egg yolks
2 teaspoons dark rum
1/8 teaspoon salt
icing sugar
Combine all the ingredients.
Knead 10 minutes. Refrigerate 1
hour. Roll out small pieces of dough until paper thin.
Use pasta maker if
available. It is easier. Cut into pieces of about 3 -inches long of various
shapes.
Deep fry until sides are light brown.
Sprinkle with icing
sugar.
These pastries are known world wide by different names, but same
recipe.
Italy: cenci, wanda, gnocchi, pasta frolla
France: bugnes
Poland: krusciki
Spain: Pastel
Japan: Karinto
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