THE Christmas fried tortelli are a delicious Emilian specialty: soft crescents stuffed with custard, sugary and irresistible. Prepare them in quantity because these are soft sweet tortelli they are excellent to be enjoyed at any time, from afterwards lunch at the snack, and disappear in a flash!
Ingrediants
- 50 g of soft butter
- 150 g caster sugar (plus more for garnish)
- 4 medium eggs at room temperature
- 500 g of flour 00
for about 12 tortelli
- 12 g of cream of tartar
- 8 g of baking soda (as an alternative to cream of tartar and baking soda 1 sachet of baking powder)
- 300 g of custard
- 1 1/2 l of sunflower oil for frying
How to prepare: Christmas fried tortelli
THE Christmas fried tortelli I am treats typical of the Emilian tradition of Modena and Reggio Emilia in particular. It’s all about sweets stuffed crescents that are prepared for the whole holiday season.
Obviously, as always happens with regional specialties, each family has its own recipe. Traditionally, however, i fried tortellini from Emilia they are made with two types of filling: the so-called “Christmas pesto” or custard. We offer you the latter.
The dough consists of a kind of shortcrust pastry leavened which remains very soft after frying. Sink your teeth into these fluffy ones sugared bundles and finding a delicious cream is an irresistible pleasure. The recipe is not complex and a couple of tricks are enough to obtain fried tortelli with cream unforgettable: let the custard cool completely before using it and fry the tortelli in abundant oil, they must float.
If you are passionate about the idea of enriching the ranks of yours Christmas sweets with traditional recipes also try the Apulian Cartellate, the Struffoli from Campania or the Ligurian sweet pan.
OTHER DELICIOUS RECIPES: Chestnut pancakes, Chinulille, Pettole with Thermomix, Fried tortellini with cream
Medium Run Preparation Time 40 min Cooking Time 30 min Servings 4
How to prepare: Christmas fried tortelli
Prepare the custard with some advance, following our recipe, and let it cool in a bowl covered with cling film. Then start preparing the fried Christmas tortelli from pasta. Put the soft butter and sugar in a bowl. Blend with a couple of electric fruits until you get a foam. Add the eggs and blend again to incorporate them.
Sift the flour with the cream of tartar and baking soda (in the absence of which you can use a sachet of common chemical yeast for cakes) and add it to the egg mixture.
Knead with your hands until you get a dough similar to that of shortcrust pastry.
On a floured work surface, roll the dough with a rolling pin to a thickness of about half a centimeter. Make some discs with a 6-7 cm diameter pastry cutter. Transfer the custard into a sac-a-poche with a smooth nozzle and distribute a tuft of cream in the center of each disc of dough.
Close each disc on itself, so as to obtain half-moons and weld the edges well, pressing with fingertips, then decorate them with the prongs of a fork.
Heat the oil in a pan with high sides and when it reaches the temperature fry a few tortelli at a time, turning them often, until they are evenly golden. Collect them with a slotted spoon and drain them on paper for fried.
Transfer the fried Christmas tortelli onto a serving dish and sprinkle them, still hot, with granulated sugar.
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