Photograph of the finished Chiacchiere

Italy · Bánh lá chiên giòn Chiacchiere

Chiacchiere

50 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sugar Sugar 200 g
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Rum Rum 100 ml
  • Photograph of Oil Oil 1.4 l
  • Photograph of Powdered sugar Powdered sugar 160 g
  • Photograph of Orange Orange 4

Method

  1. 1 Knead the flour with the eggs, sugar, butter, rum, and orange zest for 12 minutes.
  2. 2 Let the dough rest in the refrigerator for 1 hour, then roll it through a machine into a thin, almost translucent strip.
  3. 3 Rolling the dough very thin is essential; a thick dough will result in a hard, non-puffy cookie.
  4. 4 Cut the strips into serrated edges, then make two slits in each strip and thread one end through the slit.
  5. 5 Deep-fry at 175 degrees Celsius for exactly 40 seconds on each side until the pastry is puffed up and lightly golden.
  6. 6 Remove the cakes from the heat, place them on absorbent paper, and sprinkle with powdered sugar while they are still warm.

With an appliance

  • Air fryer 45 min

    Replace step 5: spray evenly with oil and bake in a hot air oven at 190 degrees for 5 minutes; the pastry will be crispy but less puffy.

Start cooking