Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 270 g | flour |
| q.b. | salt |
| 1 L | peanut seed oil |
| 200 mL | Cooking Cream Sterilgarda |
| 1 | jar of apricot jam |
| q.b. | powdered sugar |
Preparation
- Place the flour, Sterilgarda Cooking Cream, and a pinch of salt in a stand mixer. This way, in just a few minutes, the mixture will be perfectly combined.
- Shape the mixture into a ball and wrap it in plastic wrap. Let it rest at room temperature for about 20 minutes.
- Once the necessary time has passed, remove a portion of the dough and roll out a thin sheet of about 3mm.
- Place the pastry on a floured surface and create a rectangle about 10cm high.
- Fill the pastry with small dollops of jam every 2 cm, without using too much jam.
- Wet with a brush soaked in water and cover the pastry on itself, giving it the shape of a ravioli.
- Use your fingertips to press around the small mound of jam, ensuring the two sheets of pastry adhere well. Then, cut out the filled chiacchiere.
- Once this operation is finished, place the resulting ravioli one by one on a baking tray with a little flour.
- Heat the peanut oil to 170°C and fry 4-5 ravioli at a time on both sides, until golden brown.
- Once ready, let them dry on a napkin to remove the excess oil, then decorate with icing sugar and serve.
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