Gaznates

• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 4 egg yolks
• 1 tablespoon confectioners sugar
• 1/4 cup brandy or rum
• Vegetable oil, for frying
• 1 recipe Italian Meringue (use filling variation, page 144)

1. Combine the flour and baking powder in a bowl.
2. In a separate bowl, beat the egg yolks lightly, then add the flour mixture and sugar and stir to combine.
3. Add the brandy gradually and beat until a smooth, uniform dough is achieved.
4. Cover with plastic wrap and let sit for 10 minutes.
5. Turn out onto a lightly floured surface and roll out into a paper-thin rectangle, then cut into 12 rectangles.
6. Roll onto metal tubes and dab the seams with a little water so they stick together.
7. (If you dont have metal tubes, wrap the dough around a ball of aluminum foil, and keep them open in the fryer using a chopstick or skewer.)
8. Pour oil into a heavy skillet to a depth of 4 inches and heat to 350F.
9. Fry the gaznates until golden brown, 3 to 4 minutes, turning them carefully to fry evenly.
10. Drain on paper bags or towels, allow to cool slightly, and then remove the metal tubes.
11. (These can be made a day in advance without filling them.)
12. Prepare the meringue as directed.
13. When the meringue is cool, pipe it into the fried cylinders, making sure they are filled evenly all the way through (if you dont have a piping bag, use a resealable plastic bag and cut off one corner).
14. Serve immediately.
15. This confection is named after the gaznate, or windpipe, because it is similar in shape.

flour, baking powder, egg yolks, confectioners sugar, brandy, vegetable oil, recipe italian meringue

Taken from www.epicurious.com/recipes/food/views/gaznates-384155 (may not work)