Booklet Pizza (Fried Layered Pastry)

Ingredients

• flour
• eggs
• salt
• tbsp cognac or spirit (or, better, fumetto)
• g melted butter
• cooking fat
• confectioners' sugar

Instructions

1. Make a thin dough of flour, two eggs, a pinch of salt and three spoonfuls of cognac, spirit or fumetto, and roll it out very thin.
2. Brush the sheet with 20 g melted butter and fold it over itself to a 10-11 cm width, buttered side inward.
3. Cut the roll lengthwise in half, then crosswise into rectangles, pinching the uncut spine edge closed.
4. Fry in plenty of fat until they open and stay flaky, then dust with confectioners' sugar. Serves about four.