Galani, is also known as fried ribbons, bow ties or angel wings in the U.S. The ribbons of sweet pasta dough are fried and covered with sugar or honey. It takes on different names throughout central Europe including; chrusciki, krusczyk, frappe, frappole, sfrappole, flappe, cenci, crustci, donzelli, crostoli, galani in Veneto, lattughe, nastri delle suore, bugie, and gigi. No matter what you call them - they are addictive.
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2 cups all purpose flour
1/3 cup granulated sugar
2 Tablespoons butter, room temperature
6 egg yolks
pinch of salt
grated zest of 1 lemon
6 Tablespoons sour cream, or plain yogurt
2 Tablespoons milk
1 teaspoon vanilla
1 Tablespoon Sambuca, whiskey, or rum
approximately 3/4 cup confectioners (powdered) sugar to pastries
Place the flour in mixing bowl with dough hook, add all ingredients except the confectioners sugar, and blend well at low speed, then mix for fifteen minutes.
If kneading by hand, make a well in the center. Add the egg yolks and rub in with the fingers until combined Add all the other ingredients except the confectioner sugar. Blend well and keep kneading by repeating a pattern of folding the dough, flattening it, folding again, flattening it, for at least half an hour.
Divide dough into four pieces and cover in plastic wrap. Allow to rest in the refrigerator for one hour or overnight.
When ready to fry, roll out dough with a rolling stick 1/16th inch thick. Slice into 1 1/2-inch wide strips. Cut the strips diagonally preferably with a fluted pastry wheel into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks like a bowtie shape.
Pre heat frying oil to 375F. test a small piece first, it should become golden in about 45 seconds, then turn over. Fry the strips in small batches until they turn light golden, turning once. Drain on wire screens and allow to cool. When cool, move to a serving platter and dust with confectioners sugar.
Tip: The long mixing will create air pockets in dough; you will want the air pockets in the dough, to make the pastry puff when frying.