Tortelli di Carnevale are deep-fried puffs, coated with sugar. A delight for adults and kids alike. They can be served empty or filled with chocolate, whipped cream or other kinds of cream. The filling is inserted with a pastry syringe, after the tortelli are cooked and have cooled down.
This popular and affordable Italian dessert is typical of Lombardy and traditionally eaten during Carneval weeks, though you should be able to find them in some pastry shops and bakeries throughout the winter season.
200 g flour
80 g butter
60 g sugar
150 ml milk
150 g water
1 teaspoon of vanilla extract/powdered vanilla flavoring
1 sachet of baking powder
1 grated lemon zest
1 pinch of salt
- Combine the milk and water with vanilla powder, sugar, grated lemon zest, a pinch of salt and diced butter in a sauce pan and bring to boil.
- Turn off the heat and add the flour with the baking powder and stir until all the mixture comes together into a bowl.
- Transfer the dough to a bowl and let it cool. Add the eggs one at a time, and beat constantly. Let each egg to absorbed before putting the next one.
- Heat the oil.
- Take a spoonful of dough and drop it into the oil. Be carefull, it might splash a little. Keep kids at a distance.
- Keep turning the tortelli over so they turn golden brown on all sides.
- Remove them once they will have turned golden and put them onto a paper towel to drain the excess oil.
- When still slightly warm, put the tortelli in a deep container filled with white sugar and shake to coat them evenly and the tortelli are ready!
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