Sweet Tortelli Emilia Romangna Style Tortelli Dolci All Emilia Recipes
SWEET TORTELLI EMILIA-ROMANGNA-STYLE (TORTELLI DOLCI ALL' EMILIA
Posted for the Zaar World Tour 2006. From the "Northern Italian Cooking" cookbook. I haven't tried this recipe yet. This is a sweet torelli from the Emilia-Romagna region in Northern Italy. Note: prep time includes refrigeration time.
Provided by Bayhill
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.
- If using a food processor, place flour, eggs, sugar, lemon zest, and butter into processor. Using a metal blade, process until ingredients are blended. Add wine and process until dough forms a ball. Wrap dough in waxed paper and refrigerate 1 hour.
- On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon of jam into each circle of dough. Fold each circle in half and press edges firmly.
- Pour oil 2-inches deep in a large saucepan or deep-fryer. Heat oil to 375ºF or until a 1-inch cube of bread turns golden brown almost immediately.
- Using a slotted spoon, lower tortelli a few at a time into hot oil. Turn tortelli. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.
Nutrition Facts : Calories 311.8, Fat 13.8, SaturatedFat 7.9, Cholesterol 109.8, Sodium 109.2, Carbohydrate 38.5, Fiber 1.1, Sugar 8.7, Protein 6.5
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