Italian Ties

Italian Ties

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About this recipe: This is a deep fried Italian pastry that my grandmother used to make.


Serves: 18 

  • 2 1/4 cups (280g) plain flour
  • 2 tablespoons caster sugar
  • 1 pinch salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30g) butter, melted
  • 3 tablespoons (45ml) sherry
  • 1 cup (250ml) vegetable oil for frying
  • 1/3 cup (40g) icing sugar for decoration

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
  2. On a lightly floured surface, roll the dough out to .25cm thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 190 degrees C (375 degrees F). Oil should be about 4-5cm deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with icing sugar while still warm.

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