Stuffed Bugie Krapfen

The stuffed lies they are gods treats who are preparing for Carnival in many regions of Italy. These are small ravioli of crumbly dough, filled with jam, which come fried and sprinkled with powdered sugar. the dough that constitutes its casing is very similar to that of the Chiacchiere, which is however rolled to a slightly greater thickness, and the procedure for making them is simple.

Gracious and delicious carnival lies everyone likes them, both adults and children alike. You can prepare a good quantity and fill some with a couple of your favorite jams, and others with a hazelnut and chocolate cream so as to make every taste a surprise.

As with most Carnival sweets, the recipe for bugie also involves frying. To obtain a perfect and non-greasy result, take care to bring the temperature to about 170 ° keeping it constant, and to fry a few lies at a time in deep oil.

If you want to experiment with other stuffed sweets, here are the stuffed Castagnole, the very special Carnival Rufioli, baked in the oven, or the Chinulille with ricotta and orange scent.

OTHER DELICIOUS RECIPES: Migliaccio, Rice cake, Cicerchiata, Strauben

Preparation time
30 min
Cooking time

20 min

Resting place
Rest time

30 min



How to prepare: Stuffed Bugie

Preparation of Stuffed Bugie - Phase 1

Preparation of Stuffed Bugie - Phase 1

To prepare the stuffed bugie, put all the required ingredients in a bowl: flour, egg, soft butter, sugar, milk, grappa, grated lemon zest and a pinch of salt. Knead everything until you get a soft and smooth dough. Shape it into a ball, wrap it in cling film and let it rest for 30 minutes in the refrigerator.

Preparation of Stuffed Bugie - Phase 2

Preparation of Stuffed Bugie - Phase 2

After this time, resume the dough and take a portion, taking care to leave the rest wrapped in plastic wrap. Flatten it slightly with a rolling pin to bring it to the maximum opening of the rollers of a pastry machine. Then pass the dough several times until you get a thickness of about 4 mm.
Now with the help of a teaspoon, or a pastry bag, arrange on the bottom part of the pastry (on the long side) a series of jam nuts, well spaced from each other. Fold over the top half by applying a little pressure around the filling to eliminate air. To seal the pasta well you can help yourself with a brush just dipped in a little water, in this way it will adhere better. Finally, with a toothed pastry cutter wheel, trim the edges and make many rectangles similar to ravioli. Proceed in the same way until the ingredients are finished, re-kneading the scraps.

Preparation of Stuffed Bugie - Phase 3

Fry the stuffed bugie, a few at a time, in peanut oil brought to 170 °, taking care to turn them on both sides. When they are golden, drain them with a slotted spoon and let them dry on kitchen paper. Sprinkle with icing sugar and serve.