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."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
2hrs 15mins
Ingredients:
9
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. These were like little mini hand pies, and they were so good. I wouldn't use much more than the 1 tsp jam, as the recipe states (or it will ooze out). I didn't have a 3" cutter, so I used my 1-cup metal measuring cup which was just the right size and did a great job of cutting the dough with nice, clean edges. These little treats were the perfect thing to enjoy as an afternoon snack, with some hot spiced tea. They're not difficult to make either! I rolled the dough and made all of them at once, sealing them by using the ends of a fork and pressing down on the edges. And once they were all made, I then heated the oil and deep-fried them (about 4 or 5 at a time) once the oil was hot. I noticed that many had opened up because the seal "gave away", and some of the seeds from the strawberry jam had leaked, and they were blackened from the hot oil and floated on top. It wasn't a problem, I used my slotted spoon to remove the seeds. But I think all in all, it would have worked out better if I made about 4 or 5 at a time, deep-fried them, and them move onto making another 4 or 5. That way, I don't think they'd rest long enough for the dough edges to release. It still worked out because they were really good! Thanks for sharing your recipe, Bayhill. Made for your win in Football Pool.
     
    • Review photo by NorthwestGal
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<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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