Fried Pastry - (Chiacchiere) Recipe

Name: Fried Pastry - (Chiacchiere)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams plain flour or 00 flour; 30 grams caster sugar; 2 grams baking powder; 1 pinch salt; 1 lemon, zested; 1 packet vanilla powder (can substitute 5 mls (1 teaspoon) vanilla extract but reduce the milk by 5 mls); 1 egg; 25 grams butter, melted; 8 milliliters dry white wine or Marsala; 65 milliliters milk; peanut or corn oil; icing sugar

Servings: persons

250 grams plain flour or 00 flour
30 grams caster sugar
2 grams baking powder
1 pinch salt
1 lemon, zested
1 packet vanilla powder (can substitute 5 mls (1 teaspoon) vanilla extract but reduce the milk by 5 mls)
1 egg
25 grams butter, melted
8 milliliters dry white wine or Marsala
65 milliliters milk
peanut or corn oil
icing sugar

1
Place the flour, salt, baking powder, sugar, baking powder, lemon zest and powdered vanilla (if using extract, add it to the milk instead) in a bowl. Mix. Hollow out the middle to create a hole.
2
Crack the egg in the hole.
3
Begin beating the egg with a fork, incorporating a bit of the dry mixture at a time until stiff.
4
Add the butter and white wine, mixing well. Add the milk, 30 mls (2 tablespoons) at a time until fully incorporated before adding more.
5
Once all the milk is added, remove the dough from the bowl onto a wooden surface sprinkled with flour.
6
Start kneading the dough. If it is too dry, sprinkle a bit of milk on it. If it is too wet, sprinkle a bit of flour on it. Knead the dough by hand (see method here) for 15 to 20 minutes.
7
Wrap the dough in cling film and let it rest for at least 30 minutes.
8
Roll the dough like you would pasta using a a pasta maker stopping at the second to last setting.
9
To roll by hand, roll with a rolling pin to 2 mm thickness.
10
Cut the dough with a knife or pastry wheel into 8 cm by 3 cm rectangles.
11
Make three 6 cm lines lengthwise in the middle of the dough.
12
Pick up each piece of dough and use your fingers to separate the lines in the dough. Cross over the two strings of dough in the centre. Repeat with the remaining pastry.
13
Place a wire rack over a baking sheet. Pour the oil into a wide saucepan to a depth of 3 cm. Heat the oil to 190C, monitoring the temperature with a deep-frying thermometer.
14
Add the pastry a few at a time and fry the dough until golden on one side (about 2 minutes).
15
Turn over and finish frying the other side until golden (about 2 minutes).
16
When the wire rack is full, the pastry can be moved to a plate lined with a paper towel to continue cooling.
17
When the pastry is cool, place the pastry on a plate and sprinkle icing sugar over the top.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 grams plain flour or 00 flour, 30 grams caster sugar, 2 grams baking powder, 1 pinch salt, and more.

Yes, Fried Pastry - (Chiacchiere) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fried Pastry - (Chiacchiere)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions