Carnival costumes

Ingredients for 1 servings:

• 500 g flour
• ½ pack of baking powder
• 70 g sugar
• 1 pinch of salt
• 3 eggs
• 1 egg yolk
• 30 g grappa
• 1 vanilla pod(s), including the pulp
• 50 g butter, room temperature
• possibly water if needed, approx. 5 – 10 g
• Flour for the work surface
• ½ liter of frying oil (e.g. sunflower oil)
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Carnival pastries from Italy, for about 40 pieces

Sift the flour and baking powder into a bowl. Add the sugar, a pinch of salt, the eggs, the egg yolk, and the grappa. Mix until well blended. Now use the dough hook of a mixer. Split the vanilla pod, scrape out the inside, and knead it in with the butter. Knead for about 15 minutes until a homogeneous dough is formed – it should be firm but still easy to shape. Add 5-10 g of water if necessary. Form the dough into a ball on the work surface. Wrap in cling film and let rest at room temperature for 30 minutes. After this time, divide the dough into 150 g portions and work with each portion individually. Roll out on a lightly floured surface to a thickness of about 2-3 mm. Fold in half. Roll out again, this time to a thickness of about 1.5 mm. Repeat this process for all portions. Let the puff pastry rest for a few minutes. Meanwhile, heat the oil to 150-160°C. Now, using a pastry wheel, cut the dough into small triangles or squares. Once the oil is hot, add the dough pieces in batches. Fry on both sides until lightly browned. Drain on kitchen paper. Once cooled, dust with sifted powdered sugar. Makes approximately 40 pieces. The chiacchere can be stored in a paper bag for 2 to 3 days.