Sweet Tortelli Emilia Romagna Style

Sweet Tortelli Emilia Romagna Style

Makes 8 to 10 servings.


2 and 1/2 cups all-purpose flour
3 eggs
1/3 cup granulated sugar
Grated zest of 1 lemon
1/2 cup butter, very soft for hand mixing, or cold and in small pieces for food processor
1/3 cup chilled white wine
Strawberry or other jam
Olive oil for frying
Powdered sugar


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.

Place flour, eggs, sugar, lemon zest and butter in food processor with 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 jam into each circle of dough.

Fold each circle in half and press edges firmly.

Pour olive oil 2 inches deep in a large saucepan or deep-fryer.

Heat olive oil to 375°F (190°C) 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. Makes 8 to 10 servings.

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