• 2 eggs
  • pinch salt
  • 1-1/8 cups flour
  • 1/2 cup powdered sugar
  • 1 Tablespoon cinnamon
  • Vegetable oil for deep frying


Mix eggs, salt, and flour and knead until soft and elastic. On a floured surface, roll the dough out into a thin sheet. Cut into 2-inch squares with a pastry cutter. Make a slit through the center of each square and pull one corner through the slit.  Drop into deep hot oil and fry until a delicate brown, turning if necessary.  They fry quickly and will puff up into various shapes while frying. After removing them from the pan, place the pastries on paper towels to drain off excess oil and, while they are still hot, dust with powdered sugar and cinnamon. The dough can also be shaped into a rosette, or a pinwheel.