The sweet dumplings The sweets I'm suggesting today are a traditional dessert in many homes during Lent and Holy Week. Once you've tried them, it's hard to resist making and enjoying these angel hair empanadas every year. Don't believe me? Check them out.
You can prepare your own empanada dough to prepare this recipe, but also resort to a puff pastry commercial if you don't have much desire or time. The results will be different, but you can still indulge in a sweet treat.
The traditional recipe I know uses a dough made of flour, white wine, extra virgin olive oil and anise fruit. stuffed with angel hair and coated in sugar. However, this time I've left out the sugar, letting the filling take center stage. Try them!
The recipe
Ingredients
- 200 ml. white wine
- 200 ml. of extra virgin olive oil
- 1-2 tablespoons of sweet anise
- 1 teaspoon ground cinnamon
- 600-650 gr of flour
- 1 teaspoon of chemical yeast
- Angel hair
- Olive oil for frying
Preparation
- We put in a container the white wine, extra virgin olive oil, anise and cinnamon.
- We incorporate the flour and the yeast and knead to integrate, either with the mixer hook or with your hands, until a ball is formed.
- After we are taking small portions And on a floured surface, we roll them out with a rolling pin. You can use a round cutter to make them all the same, although it's not necessary.
- Once the dough is stretched, we place a little angel hair on one side and then fold the dough to give it the shape of a dumpling.
- Then we shape the edge by pinching it, so that the filling does not come out when frying or baking them.
- As we make them, we place them on a lined baking sheet or fry them. To bake them, preheat the oven to 180°C and bake them for about 20 minutes, or until golden brown. If you prefer to fry them, heat plenty of oil in a frying pan or saucepan and work in small batches.
- Once made, let them cool and enjoy the angel hair empanadas.