Italian Angel Wings aka Bow Ties
This is a fried Italian pastry my mom and my friend Josephine’s mom used to make all the time. It is similar in taste to Csoroges.. (the Hungarian or slovac varities ) It is very good and seems to disappear as quickly as you make it!

2 1/4 cups flour
2 tablespoons granulated white sugar
1 egg
1 teaspoon pure vanilla extract
1 pinch salt
2 tablespoons butter
2 tablespoons and 2 ½ tsp. sherry wine

oil to fry in and powdered confectionary sugar to dust bow ties with.

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

On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches 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 confectioners sugar while still warm.( we used to shake them gently in the powdered sugar in a small brown bag)

Makes about 18 bow ties.