Sweet tortelli or fiadoni
Dessert
Young
8 people
Sergio Boschetto, Galliano Rosset, Amedeo Sandri
About 1 hour
Ingredients:
400 g white flour
35 g mountain honey
200 g butter
120 g almonds
100 g granulated sugar
100 g sugar grains
A sachet of baking powder
A lemon
A little milk
1 egg
Breadcrumbs
Ground cinnamon
Cloves
Grappa
Salt
35 g mountain honey
200 g butter
120 g almonds
100 g granulated sugar
100 g sugar grains
A sachet of baking powder
A lemon
A little milk
1 egg
Breadcrumbs
Ground cinnamon
Cloves
Grappa
Salt
Preparation:
Mix the flour, white sugar, yellow grated lemon zest and about three-quarters of the packet of baking powder.
Make a "well" in the middle, put some pieces of softened butter, pour plenty of milk at room temperature in it: knead it very shortly, just long enough to mix all ingredients together.
Roll out the dough on floured surface till obtaining about a 3 millimeters thick sheet, then cut it into 8 centimeter long squares.
Place a tablespoon of filling in the centre of each square, then fold the square in a triangle by firmly pressing the dough on the board, so that the filling does not leak while cooking.
Place the "fiadoni" on one or two buttered and floured baking sheets, brush with the beaten egg and sprinkleg with granulated sugar. Put in a preheated oven at 180° and leave them for about 15 minutes. Serve at room temperature.
Make a "well" in the middle, put some pieces of softened butter, pour plenty of milk at room temperature in it: knead it very shortly, just long enough to mix all ingredients together.
Roll out the dough on floured surface till obtaining about a 3 millimeters thick sheet, then cut it into 8 centimeter long squares.
Place a tablespoon of filling in the centre of each square, then fold the square in a triangle by firmly pressing the dough on the board, so that the filling does not leak while cooking.
Place the "fiadoni" on one or two buttered and floured baking sheets, brush with the beaten egg and sprinkleg with granulated sugar. Put in a preheated oven at 180° and leave them for about 15 minutes. Serve at room temperature.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
