Chiacchiere (angelwings)

Chiacchiere (angelwings)

Preparation time: 30 minutes Resting time: 30 minutes Cooking time: 3 minutes Difficulty: easy

4 Servings

2 cups (250 g) flour

2 1/2 tbsp. (20 g) confectioners’ sugar, plus more for dusting

1 large egg

1 1/2 tbsp. (25 g) unsalted butter, melted and cooled

3 1/2 tbsp. (50 g) milk

1 tbsp. (15 ml) grappa

Salt

1/3 tsp. (1 1/2 g) baking powder

Zest of 1/2 lemon, grated

1 tsp. (5 ml) vanilla extract

Vegetable oil for frying

Sift the flour and baking powder together into a bowl.

In a large bowl, whisk the egg, butter, sugar, grappa, milk, vanilla and zest. 

Add the flour mixture to the egg mixture gradually, kneading until dough is smooth. Form dough into a ball, cover with lightly oiled plastic wrap and let it rest for at least 30 minutes.

On a clean work surface (or using a pasta machine), roll the dough out into thin sheets, about 1/8 inch (3 mm) thick.

Cut the pastry into rectangles or diamond shapes with a pastry cutter. To obtain the characteristic wing shape, make three incisions lengthwise in each pastry rectangle or diamond. Fold the upper corner of the rectangle (or the upper corner of the diamond) and insert it into the center incision.

Heat at least 1 inch of vegetable oil in a large pot until hot and shimmering. 

Fry the dough for about 3 minutes and drain it on paper towels. dust with powdered sugar before serving.