- 250 g 00 Flour
- 1 Eggs
- 10 g Butter
- 50 ml Whole Milk
- 1 Sugar
- 15 g Grappa
- 1/2 Lemon Peel
For the stuffing
- Peanut Oil
- Icing Sugar
The tastiest of sweet dumplings? Definitely the stuffed dumplings, fried Carnival treats that dispense joy and goodness. Easy to make, they are irresistible with their crumbly pastry wrapping, the heart of nutella and a cloud of icing sugar. It is necessary to prepare in large quantities: one leads to the another! Stuffed dumplings are sweets that are prepared for Carnival in many regions of Italy. They are small crumbly dumplings filled with nutella or jam, which are fried and sprinkled with icing sugar. The dough that forms the envelope is very similar to that of the Chiacchiere, which is however pulled to a slightly greater thickness, and the procedure for making them is simple. Graceful and very delicious, the Carnival dumplings are liked by everyone, both adults and children. You can prepare a good quantity and fill some of them with a couple of your favorite jams, and others with a cream of hazelnuts and chocolate to make every taste a surprise. As with most Carnival desserts, the recipe for lies also involves frying. To obtain a perfect and non-greasy result, take care to bring the temperature to about 170 ° keeping it constant, and to fry a few dumplings at a time in deep oil.
To prepare the Fried Nuletta Stuffed Dumplings, gather all the ingredients in a bowl: flour, egg, soft butter, sugar, milk, grappa, grated lemon zest and a pinch of salt. Mix everything until a soft and smooth dough is obtained. Form a ball, wrap it in plastic wrap and let it rest for 30 minutes in the refrigerator.
After this time, take the dough and take a portion taking care to leave the rest wrapped in plastic wrap. Flatten it slightly with a rolling pin to bring it to the maximum opening of the rollers of a pasta machine. Then pass the pasta several times until it is about 4 mm thick.
With the help of a spoon or a pastry bag, place a series of Nutella or jam nuts on the bottom of the sheet (long side), well spaced from each other. Fold over the top half by applying a little pressure around the filling to eliminate the air. To seal the pasta well you can help yourself with a brush just dipped in a little water, in this way it will adhere better.
Finally, with a wheel cutter, trim the edges and cut out many rectangles. Proceed in the same way until the end of the ingredients, kneading the scraps.
Fry the stuffed lies, a few at a time, in peanut oil brought to 170 °, taking care to turn them on both sides. When they are golden, drain them with a slotted spoon and let them dry on kitchen paper.
Sprinkle with icing sugar and serve.