ITALIAN CHRISTMAS PASTRIES

2 cups all-purpose flour
2 eggs
2 egg yolks
2 teaspoons dark rum
1/8 teaspoon salt
icing sugar

Combine all ingredients. Knead 10 minutes.
Refrigerate 1 hour.
Roll out small pieces of dough until paper thin. Use pasta maker if available. It is easier.
Cut into pieces of about 3 inch long of various shapes.
Deep fry until both sides are light brown. Sprinkle with icing sugar.

Other names:

France: Bugnes
Poland: Krusciki
Italy: Cenci,Wanda, Gnocchi, Pasta Frolla
Spain: Pastel
Japan: Karinto