Fanky
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
wine
or beer |
|
| 2 | tablespoons |
sugar
|
|
| 5 | each |
egg yolks
well beaten |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
sour cream
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
wine
or beer |
|
| 3E+1 | ml |
sugar
|
|
| 5 | each |
egg yolks
well beaten |
*
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
sour cream
|
|
| 15 | ml |
butter
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Sift flour, sugar and salt in bowl.
Work butter into flour. Add egg yolks, then the sour cream and wine.
Mix well. Turn out on floured board and knead until smooth.
Divide dough into 2 or 3 pieces. Roll very thin.
Cut into about 5 inch diamond shaped pieces.
Fry in very hot deep fat about one or two minutes or until golden brown.
When cool, dust with powdered sugar.
