📋Ciacchiere Italian fried cookies

📋Ciacchiere Italian fried cookies

This Oreillettes or Chiacchiere recipe is a traditional dessert usually sold during holidays in Italy and in France at Christmas as well as Carnival. They are strips of fried dough covered with icing sugar, crunchy and thin. Once you eat one you cannot stop.

Course Desserts

Cuisine French, Italian

Keyword chiacchiere, frappe, oreillettes

Prep Time 30

Cook Time 30

1 30

Total Time 2 30

Servings people

Calories 296kcal

Author Laura Tobin

Equipment

Ingredients

4 cup flour 500
2 tablespoon butter
2 egg yolk
1 fresh eggs
1 tablespoon caster sugar
½ cup dry white wine
1 teaspoon salt
fresh water
vegetable oil for frying
icing sugar to serve

US Customary - Metric

Instructions

Separate the 2 egg yolks and mix all the ingredients together.
4 cup flour, 2 tablespoon butter, 2 egg yolk, 1 fresh eggs, 1 tablespoon caster sugar, ½ cup dry white wine, 1 teaspoon salt
Add the water in very small quantities until it reaches the right consistency.
fresh water
Wrap in cling film and let it rest for 1.5 hrs.

Shape them

Cut the dough into pieces and roll the dough through a pasta machine.
Roll them a couple of times until you hear a bubble bursting, this means that the dough is compact and ready
Create 6 long sheets like lasagna sheets.
Cut them into small rectangular forms.
Create a cut in the center as shown.
Twist them inside the center opening to give them a twisted shape.
Repeat with all of them. Make sure they are well floured so they do not stick to the table.

Frying them

Fry the Chiacchiere
vegetable oil for frying
Turning them to cook evenly.
Place them in between paper towels to absorb the oil.

Baked Chiacchiere

Bake for 20 minutes in a hot oven at 355 F - 180 C. If you are making thin Chiacchiere bake them for a shorter time
Place the Chiacchiere on a serving dish, dusting each layer with icing sugar.
icing sugar

Video

Notes

You can flavour the dough with other liquors like Cognac, Rum or/and lemon zest, orange zest, or orange water blossom.
It is important to let the dough rest to achieve a better consistency so do not skip this step
Pass the dough through the pasta rollers several times until you hear a bubble burst. It means that the dough has reached the right consistency and trapped air inside, which is the bubble bursting.
You can make them as thin as you want. I used the larger setting but if you prefer you can use the thinner one.
If you are making thin Chiacchiere bake them for a shorter time

Nutrition