Steps

• On a pastry board, pour the flour in a mound.

  

• Add the margarine and water.

  

• Start kneading.

  

• You should obtain a fairly compact dough. If it turns out a bit sticky, add a little more flour.

  

• Divide it into four parts.

  

• Roll out each piece very thinly with a rolling pin.

  

• It should be about two millimeters thick.

  

• Use a cutter to cut rhombus shapes about 2.75×1.25 inches.

  

• Put plenty of vegetable oil in a pan.

  

• When hot, throw in your bugie. Watch how they puff up immediately. Fry them until golden for a few seconds on one side, then turn them over. The flame should not be too high, or they might burn, but not too low, or they won’t be crispy.

  

• Once cooked, remove them from the pan and place them on a plate covered with paper towels to absorb excess oil.

  

• Sprinkle with powdered sugar.