Stuffed Carnival lies

DOSES

for about 40 lies

INGREDIENTS

00 flour 500 g

Eggs 3

Yolks 1

Sugar 70 g

Butter 50 g

Vanilla bean 1

Grappa of Pigato 30 g

Powdered yeast for cakes 6 g

Salt 1 pinch

Jam or Jam to taste 200 g

Olive Oil F.lli Amoretti di Lorenzo 1 lt.

Icing sugar 100 g

PREPARATION

Place the sifted flour and baking powder in the bowl of the mixer with a whisk, add the vanilla bean seeds, a pinch of salt and the sugar.

In a separate bowl, beat three whole eggs plus one yolk and add them grappa.Work the whole 10 min. until a homogeneous and malleable mixture is obtained.

Stop the planetary mixer and replace the whips with the hook. Add the butter into small pieces a little at a time and continue until you get a nice homogeneous mixture. Transfer the dough to a work surface and work it quickly with your hands, giving it a ball shape. Cover with cling film and leave to rest for 30 min. at room temperature.

Divide the dough into small pieces of about 150g each. Pass each single piece in a lightly floured kneading machine then fold each single part in 3. Pull again to the widest extent, continuing until the thickness is progressively reduced to 2 mm. Leave the rolled pastry to rest for a few minutes at room temperature.

With a spoon or a piping bag pour 25-30 g. from jam or jam, making small piles 3 cm away from each other and 1 cm from the lower base. Continue until you finish the ingredients.

Lightly brush the pastry with a little water, then overlap the top. With your fingers, press well around the piles of jam, then with a smooth wheel finish the edges and cut squares, leaving at least 1 cm of side from the filling.

Put the lies (4 or 5 at a time) in plenty Olive Oil F.lliAmoretti di Lorenzo hot at 170/180 ° C by turning them on both sides for uniform cooking.

When they are golden, drain with a slotted spoon and place them on absorbent paper, let them cool completely, then sprinkle them with icing sugar and serve.