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Place the flour on a clean work surface and make a well in the centre. Add the sugar, eggs, butter and lemon zest and mix well until you obtain smooth dough. Wrap in cling film and place in the fridge for a couple of hours.
Flour a work surface and roll out the dough to a rectangular shape to a thickness of 3 mm. With a pastry cutter, cut into strips of 2 cm wide and gently tie the strips into bows.
Alternatively make ravioli-type shapes and filling with ricotta and candied fruit.
Heat the oil in a large saucepan or fryer. Add the bows or parcels and fry them on each side until they are golden-brown.
Drain on kitchen towel, allow them to cool and sprinkle with icing sugar
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