PASTRY CRIMPING WHEEL RECIPES

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CHIACCHIERE {CROSTOLI} - ITALIAN ... - ITALIAN RECIPE BOOK



Chiacchiere {Crostoli} - Italian ... - Italian Recipe Book image

Crispy, bubbly & super addicting Chiacchiere ia a typical food during Mardi Gras or Carnival season in Italy. Both kids & adults adore them!

Provided by Italian Recipe Book

Categories     Dessert

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 10

3 cups (14 oz) flour
2 eggs
2 oz butter (softened)
¼ cup sugar
1 tbsp baking powder
2-3 tbsp rum (brandy or other strong liquor)
1 lemon (zest only)
Vegetable oil for frying
Confectioners sugar (for dusting)
1-2 tbsp warm water or milk (if needed)

Steps:

  • In a large mixing bowl sift flour, baking powder. Add sugar and softened/melted butter.
  • Give it a quick stir. Add lightly beaten eggs and lemon zest grated with a microplane zester.
  • Mix everything with a fork. Lastly, add a few table spoons of rum or other high proof liquor. It makes the fritters more crispy.
  • Knead the dough with your hands until smooth but still pretty firm. Add a tablespoon of water or warm milk if the dough feels too firm and crumbly.
  • Wrap the dough in a plastic wrap and let rest for at least 30 minutes.
  • You can let it rest overnight in the fridge, just make sure to remove it from the fridge an hours before starting working with the dough.
  • Once the dough is “rested”, cut off a piece approx ½ inch wide and sprinkle it with flour.
  • If using pasta machine, set the roller setting on 0 and pass the dough through. Fold it in half, and pass again on the next setting.
  • If using a hand roller, roll the dough light, fold in half and roll again a little bit thinner.
  • Repeat the folding process preferable 2 times on each setting. This helps created an amazing “airy” and bubbly texture of the dough when it’s deep fried.
  • The best thickness setting on pasta machine for ready to cut chiacchiere is on 5-6 ( 1.2 - 1.5 millimeters).
  • Using a pastry crimper wheel cut the dough into 1x4 inch strips strips or 2x4 strip scored in the center.
  • In a deep pan or fryer preheat vegetable oil suitable for frying. The best temperature to start frying the dough is about 350F. You can measure it with a kitchen thermometer.
  • But if you don’t have one try frying a small piece of the dough, if it comes up floating and bubbly in less than 3 seconds the oil is ready.
  • Once oil is heated turn the temperature on medium low to prevent oil from overheating.
  • Fry chiacchiere for a few minutes on each side and once they’re lightly brown discard on paper towel to absorb excess oil.
  • Place fried chiacchiere or crostoli on a serving plate and generously dust with confectioners sugar.

PULL-APART PUFF PASTRY SNOWFLAKE RECIPE BY TASTY



Pull-Apart Puff Pastry Snowflake Recipe by Tasty image

Flaky, buttery puff pastry is layered with a perfect blend of spices and rich brown sugar, then wrapped in a beautiful snowflake shape!

Provided by Aleya Zenieris

Total Time 1 hours

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 7

3 sheets frozen puff pastry, thawed
½ stick unsalted butter, melted
½ cup light brown sugar
1 ½ teaspoons spice mix of choice, such as five spice, apple pie spice, pumpkin pie spice, or chai spice
1 large egg, beaten
¼ cup powdered sugar
chocolate hazelnut spread, for dipping

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
  • Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
  • Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
  • Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
  • Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
  • Brush the snowflake with the beaten egg, covering completely.
  • Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40–45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
  • Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 761 calories, CarbohydrateContent 73 grams, FatContent 48 grams, FiberContent 2 grams, ProteinContent 10 grams, SugarContent 18 grams

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Pastry Wheel/Cutter Double-headed--crimp edges with the fluted wheel, and cut straight with the flat wheel Stainless steel with natural wood handle Easier and safer than using a knife Great for cutting gluten free pastry dough, lasagne noodles, ravioli, and so much more! 1" x 2.75" x 6.5" Hand wash ...
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MARCATO ATLAS PASTA PASTRY DOUGH CUTTER CRIMPER 3 ...
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