Italian Baked Chiacchiere
User Reviews
5.0
3 reviews
Excellent
Italian Baked Chiacchiere
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Chiacchiere, Frappe or even Bugie however you call them, these Italian baked pastries are the perfect way to start off Carnivale!
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Ingredients
- 1¼ cups all purpose flour
- 2 tablespoons granulated sugar
- 1¾ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon baking powder
- 1 pinch salt
- zest 1 lemon
- 1-2 tablespoons milk (room temperature) if needed I didn't need it
Instructions
- In a large bowl or food processor whisk together the flour, sugar, salt, baking powder and zest.
- If make by hand the make a well in the middle and add the egg and butter, start to combine with a fork, mix until almost combined. If using a food processor then add the egg and butter and pulse until almost combined.
- If you find the dough too dry then add 1 -2 tablespoons of room temperature milk. But be sure to add it 1/2 tablespoon at a time.
- Move the dough to a lightly floured flat surface and gently knead a few times to form a compact dough. Wrap it in plastic wrap and refrigerate for 15-20 minutes.
- Pre-heat oven to 350F (180C). Line one or two baking sheets with parchment paper.
- Remove the dough from the fridge, divide in 2 parts, one part wrap and place back in the fridge and the other part place on a lightly floured flat surface, lightly flour your rolling pin and roll very thin about 1/8 inch or thinner if you prefer. You could also use a pasta machine to roll out the dough.
- Cut out strips, squares or shape long strips into a twist with a sharp knife, pasta roller or pizza roller. Place the strips on the prepared baking sheet, remove the other dough from the fridge and roll and cut. Bake for approximately 8-10 minutes or until golden.
- Move the frappe to a wire rack to cool then dust with powdered sugar and serve. You can even dip them in melted chocolate, let the chocolate firm up before serving. Enjoy!
Notes
- Yes you can, Italians like to add some grappa, marsala or even some rum. Or why not a bit of your favorite liqueur such as Grand Marnier or Limoncello? It should be added with the butter and egg. I think 2-3 tablespoons should be enough. When you add it you will have to increase a bit of flour also.
- The dough can also be made in a stand mixer, use the flat beaters and beat until just combined. Then move to a lightly floured flat surface to form the compact dough.
- Any leftover frappe should be kept in an airtight container and kept at room temperature. They will keep for up to 4 days.
- The dough can be made ahead of time, wrap it well in plastic wrap and refrigerate. It will keep for up to 2-3 days in the fridge.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
70mg
(3%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
227IU
(5%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 70mg | 3% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 227IU | 5% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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