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fried pastry ribbons

Fried Pastry Ribbons

  • Author: Flavia Scalzitti

Description

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan


Ingredients

  • ¼ cup butter, at room temperature
  • 1 tablespoon granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons dry white wine
  • ¼ teaspoon salt
  • 1 ⅔ cups all-purpose flour
  • 23 cups vegetable oil, for frying

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 1-2 minutes.
  2. Add in the egg, wine, and salt and mix to combine. It is normal if the mixture looks curdled.
  3. Gradually add in the flour and mix on low speed until the dough comes together. If the dough looks too dry, add in water 1 Tablespoon at a time until it holds together.
  4. Transfer the dough to a lightly floured board and knead a few times. Shape the dough into a disk, cover it with a clean dish towel, and let it rest for 15 minutes.
  5. Flour the board lightly and cut the disk of dough in half.
  6. Roll out the dough halves to ⅛-inch thickness and use a knife or a pasta cutter to cut the dough into your desired shape (strips, squares, triangles, etc.).
  7. Place the cut dough pieces on a parchment paper-lined baking sheet, making sure they don’t touch.
  8. Line a baking sheet with 2-3 layers of paper towels and set it near the stovetop.
  9. Heat a Dutch oven or cast iron skillet over medium heat and add in the oil. Note: If using an oil + candy thermometer, heat the oil to 350℉.
  10. Fry the pastry ribbons in batches, making sure not to over-crowd the pot with too many pieces of dough (they should be allowed to float around freely).
  11. Fry the pastry ribbons until they are a deep golden color on both sides, flipping them over once.
  12. Use a spider or slotted spoon to transfer the pastry ribbons to the paper towel-lined baking sheet.
  13. Repeat this procedure until all the pieces of dough have been fried.
  14. Place the cooled pastry ribbons on a large platter or in a shallow serving bowl and dust them generously with powdered sugar. Serve at room temperature.

Notes

  • Always monitor the temperature of the oil and adjust the heat under the pot as necessary to prevent the oil from scorching.
  • Storage: Place the pastry ribbons on a plate and cover lightly with foil. Eat within 2-3 days.