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Italian Ties

Rated as 4.08 out of 5 Stars

"This is a deep fried Italian pastry that my grandmother used to make."
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Ingredients

servings 100
Original recipe yields 18 servings (3 dozen)

Directions

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  1. In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
  2. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with confectioners sugar while still warm.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 100 calories; 2.9 16 2 14 28 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Thank you for posting this recipe! My italian grandmother used to make these every Christmas and (although I don't know the spelling) called them "sko-wheelies". She tied them differently, how...

Most helpful critical review

I followed this recipe exactly and there is simply not enough liquid. I ended up adding an extra egg, another tablespoon of butter and the sherry before it became dough like.

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Thank you for posting this recipe! My italian grandmother used to make these every Christmas and (although I don't know the spelling) called them "sko-wheelies". She tied them differently, how...

I followed this recipe exactly and there is simply not enough liquid. I ended up adding an extra egg, another tablespoon of butter and the sherry before it became dough like.

My grandmother used to make these every Christmas and I miss them. She used to decorate them with red & green round sprinkles and then drizzled them with honey. YUMMMMM! She called them "Hone...

My nana always made these at Christmas, but I've never had the recipe. I haven't had them since she died suddenly 13 years ago. Thank you so much for posting this recipe. You made my Christmas!

THANK YOU SO MUCH FOR POSTING THIS! My grandmother has been telling me about these cookies for years. She never knew the name or the recipe.Her mother used to maked them all the time (She died w...

Thank you so much! I made these all the time when I was young and lost the recipe in all our moves. Thank you for placing this on the internet. I have missed them so much.

Like the others, my Grandmother made these every Christmas, the recipe was for a large quanity.( her 11 children and their families). She called them fringetti, not sure about the spelling. Her...

My grandma used to do these with struffoli dough- ribbons with the slit in the center and one end pulled through. She would coat them in warmed honey and sprinkles, and serve them with the struf...

Not nearly enough liquid ingredients to make a dough (all I got was slightly less dry flour). I added milk & doubled the butter to make a dough. After that, the cookies came out OK. Still loo...