Dublin Core

Title

Viennese Fried Pastries

Subject

flour

egg yolks

powdered sugar

salt

wine

fat

oil

Description

Viennese Vera Ganoy.

2 cups - flour.
4 egg yolks- mix like pie crust.
3 Tbsps Powdered sugar.
pinch of salt.
5 tbsps . wine mix Knead 20 minutes
with palms of hand.
let set for 20 mnts.
cut small pieces roll flat. slit 4 times
pass wooden spoon handle through cut in fat

Back:
fat or oil. after a minute or two, take
out spoon let & brown. when done sprinkle
with powdered sugar.

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# Viennese Fried Pastries

*From Vera Ganoy*

## Ingredients

- 2 cups flour
- 4 egg yolks
- 3 Tbsp powdered sugar
- Pinch of salt
- 5 Tbsp wine (see Editor's Notes)
- Fat or oil for deep frying
- Powdered sugar for finishing

## Instructions

1. Combine flour, powdered sugar, and salt.
2. Add egg yolks and wine; mix together like pie crust until dough comes together.
3. Knead with the palms of your hands for 20 minutes until smooth and elastic.
4. Let dough rest for 20 minutes.
5. Cut dough into small pieces and roll each piece out flat and thin.
6. Cut 4 slits in each piece.
7. Pass a wooden spoon handle through one of the cuts to shape the pastry into a rosette or bow form.
8. Lower carefully into hot fat or oil.
9. After a minute or two, remove the spoon handle and allow the pastry to brown on both sides.
10. Remove when golden brown and drain briefly.
11. Sprinkle generously with powdered sugar while still warm.

Creator

Alberta P. Thornton

Source

RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)

Date

1950s

Contributor

Vera Ganoy

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0005-20260528-0119

Coverage

Maine, US