The only ingredient change I made was using butter instead of oleo. Generally flancati dough is twisted before deep frying giving them the nickname "angel wings". Grandma (inadvertently or maybe these are supposed to be squares?) left out the twisting instructions which is basically pulling one end down and up though the slit. I decided to add the twist and found it easier to do this when I cut the flancati in strips (1"x 2.5") rather than squares. These were good however, I think fried would be the way to go.
