PETROTTA’S OLD WORLD ITALIAN FOOD!

This was a favorite at our home in New York during Christmas time.

OSLO TWISTS by Genevieve Petrotta

Ingredients:

                      3 egg yolks

1 whole egg

1/2 Tsp. salt

1/4 Cup confectioners sugar

1 Tbs. Rum flavoring

1 Tsp. McCormick Schilling Vanilla

1 Cup Gold Medal Flour

Heat deep fat to 375 degrees

Beat yolks, egg and salt together until very stiff ( about 10 minutes).

Blend in confectioners sugar and flavorings thoroughly.

Add flour all at once: Mix well.

Turn dough onto well floured cloth-covered board: Knead until surface of dough is blistered in appearance (about 7 minutes).

Divide dough in halves and roll out each half very thin. With pastry wheel or knife cut dough into diamonds or rectangles about 4" x 2". Make a 1" slit in center of each. Draw a long point of diamond through slit and curl back in opposite direction.

Fry until delicately browned in deep fat  (about 30 seconds on each side).

Turn quickly and brown other side.

Drain on absorbent paper towels and sprinkle with confectioners sugar just before serving.

Makes 2 to 3 dozen.

LOOK IN COOKBOOK UNDER “PHRUSTI” A POLISH DELIGHT.  ALSO CALLED “WANDE”.