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Italian Pastry Knots

Serves 40

This Italian pastry is a must during Italy's carnival time.

2 1/4 cups plain flour
1 egg
pinch of salt
2 Tbs. sugar
1/2 tsp. vanilla
2 Tbs. butter, melted
3-4 Tbs. Sherry
Oil approx 6-8 cups, for deep frying
1/2 cup powdered sugar, for garnish

Sift flour into a large mixing bowl. Make a well in the center and add egg, salt, sugar, vanilla, and melted butter. Mix with your hands until the mixture comes together. When the dough becomes stiff, add enough sherry to make the dough soft an pliable. Knead until smooth. Wrap and chill for about 1 hour. 

Dust a flat surface with flour. Roll out the pastry thinly and cut into 40 strips about (18 inches long.) Tie each one in a loose knot.

Heat a medium saucepan with oil to 375 degrees F and deep fry the knots in batches (about 4), for 2-3 minutes. They will look golden and puffy. Use a metal slotted spoon or tongs to pick up the pastries. Drain the knots on paper towels and sift powdered sugar over the tops of them. 
These are best served warm and goes great with coffee or tea. 

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