1. Using electric mixer, beat the butter and sugar in a large bowl till fluffy. 2. Beat in the eggs and brandy. 3. Beat in the salt. 4. Add the flour and beat until blended. 5. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. 6. Form the dough into a ball.Divide the dough into 4 equal pieces.Shape the dough pieces into balls.Wrap the dough balls with plastic wrap and refrigerate 30 minutes. 7. Working with 1 dough ball at a time, roll the dough ball into a 12 inch diameter round. 8. (the dough should be very thin and almost transparent).Using a fluted pastry cutter, trim the edges to form a square shape.Cut the dough into 1-inch strips.Cut each strip in half crosswise to form 5-inch long strips. 9. Gently stretch the strip so that you have enough dough to tie a bow.Repeat with the remaining dough strips.Gather the dough scraps, then reroll and cut them to make additional. 10. Line a baking sheet with paper towels.Heat the oil in a large heavy frying pan over medium heat to 375 degreesF.Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total.Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. 11. While still hot, dust generously with powdered sugar and serve. 12. Store in airtight container at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
