Lithuanian bows

Yield: 1 Servings

Measure Ingredient
5 Eggs
3 tablespoons Sugar
5 tablespoons Sour cream
½ teaspoon Salt
1 tablespoon Cognac or brandy
2½ cup Flour

Add salt to eggs and beat until lemon colored. Add sugar and cognac and beat a few minutes more. Add sour cream and flour alternately and mix well after each addition. Turn dough onto floured board and knead. Divide dough in half. Roll out very thin. Cut into strips diagonally. Cut slit in the center of each strip and pull one through the other. Deep fry in shortening until golden color. Drain on paper towels. These pastries will keep in tin for 1 month.

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