You will need:
- 500g Flour
- 130g Milk
- 50g Melted Butter
- 50g Powdered Sugar
- 20g White Dry Wine
- 20g Grappa or Grand Marnier liqueur
- 2 Egg Yolks (from large eggs)
- Lemon or orange zest
- Pinch of salt
To begin, sift the flour onto the work surface.
Form a well, add the egg yolks and powdered sugar.
Mix with a fork.
Add milk, zest, butter, salt, wine, and liqueur.
Mix with a fork.
Now start kneading the dough.
It will take you about 10 minutes to knead the dough. The dough will be quite stiff.
Form a ball and wrap it in plastic wrap. Refrigerate for 2 hours.
Then roll it out (I used a pasta dough roller).
The dough should be rolled out very thinly… on the roller, roll it to the unit (the thinnest setting).
Cut the rolled-out dough into squares and make 2 cuts in the middle of each. You can also use the same dough to make ravioli, filling them with either sweet ricotta or regular ricotta!
Heat the oil to 170 degrees Celsius and fry on each side.
Place on paper towels.
Then transfer to a plate and sprinkle generously with powdered sugar.
ALCOHOL – after frying, the alcohol will completely evaporate! Your pastries will be completely alcohol-free! Alcohol is necessary for crispiness and bubbliness.
