Crostoli Pastries

With an electric mixer on high speed beat together salt sugar and eggs until very fluffy. Stir in evaporated milk vanilla extract and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister about 10 minutes. (If dough is still sticking to bowl after 5 minutes mix in 2 tablespoons of additional flour 1/2 tablespoon at a time.) Remove dough and cover with plastic wrap; set aside 20 minutes.

Pour oil into a deep fryer or Dutch oven to a depth of 2 inches and heat over medium heat to 350 degrees F (175 degrees C).

Separate dough into small portions. On a lightly floured surface roll out dough portions until very thin. Cut into long narrow strips (about 6 inches by 1 inch). With a sharp knife make a slit in the center of each strip and draw one end through the slit.

Fry in hot oil until puffy blistered and very light golden brown about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.