Sweet Tortelli Emilia Romagna Style
Makes 8 to 10 servings.
2 and 1/2 cups all-purpose flour
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
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.
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.