Fried Diamond Twists
Yield
1 batchPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
melted |
|
| ⅓ | cup |
cream
|
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 6 | each |
egg yolks
|
*
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
melted |
|
| 79 | ml |
cream
|
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 6 | each |
egg yolks
|
*
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
cinnamon
|
|
| 15 | ml |
lemon zest
grated |
|
Directions
Blend together the butter, cream sugar, salt, and egg yolks.
Beat with electric mixer or rotary beater until well blended.
Add gradually 2 to 2¼ cups flour to form a stiff dough.
If desired, add cinnamon, cardamom or nutmeg or grated lemon rind.
Blend thoroughly. Roll out dough, one-fourth at a time, on floured surface to 1/16-inch thickness.
Chill remaining dough until ready to use.
Cut in strips about 1½ i nches wide with pastry wheel or sharp knife.
Then cut diagonally at 4-inch ntervals. Make 2-inch slit lengthwise in center of heach piece, then slip one end through slit.
Fry in hot deep fat until delicately browned, about 1 minutes on each side.
Drain on absorbent paper. Sprinkle with sifted confectioners' sugar.
