Italian Carnival Pastry (Chiacchere)
Italian pastry for carnival (Chiacchere) is a recipe with fresh ingredients from the Baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 60 g sugar
- 1 vanilla bean (pulp)
- 1 untreated lemon (zest and juice)
- 20 ml Grappa
- 50 g butter
- 350 g flour
- 1 pinch salt
- 750 g clarified butter (for frying)
- flour (for work surface)
- powdered sugar (for dusting)
- colored sugar pearls (for dusting)
Instructions
-
1.
Beat the eggs with sugar and vanilla pulp until very fluffy. Stir in lemon zest and grappa. Melt the butter. Mix flour with salt, pile onto a floured surface and make a well. Pour the cooled melted butter and fluffy egg mixture into the center and knead everything into a smooth dough. Adjust flour slightly if needed so the dough no longer sticks.
-
2.
Heat clarified butter in a pot (it is hot enough when bubbles rise from a spoon handle). Dust the work surface with flour. Roll out the dough very thinly. Cut into diamond shapes with a pastry cutter (edge length about 4 cm). Fry portions of dough in hot clarified butter for 3-4 minutes until golden brown and drain on paper towels. Sprinkle one half with powdered sugar, brush the other half with lemon juice and scatter colored sugar pearls. Serve warm or cold.
