Italian Ties Recipe -
Italian Ties Recipe

Italian Ties

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2005

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, however. Take the rectangular piece of rolled out dough and make a cut down the center (leaving about an inch or more uncut at each end). Then take one end and put it through the center cut to the other side so that it looks twisted in the middle. She also used a pasta machine to flatten out the dough (since she made it in mass quantities!).

Most Helpful Critical Review
Jul 08, 2008

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.


11 Ratings

Nov 18, 2002

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 "Honey Ribbons."

Dec 24, 2003

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!

Dec 16, 2004

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 when my grandmother was a child). I am going to make these for her for Christmas, I cant wait to suprise her!! THANK YOU!!!

Aug 29, 2002

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.

Dec 21, 2011

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 recipe called for fresh orange zest. Now I dont have to reduce the ingrediants to a normal sized batch. Thank you very much for posting. :-)

Nov 19, 2006

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 struffoli as "buttons and bows".


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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