Sweet Tortelli Emilia Romangna Style Tortelli Dolci All Emilia
Indulge in the irresistible charm of Sweet Tortelli Emilia-Romagna Style (Tortelli Dolci all’Emilia), a traditional Italian pastry that combines flaky, buttery dough with a luscious, nutty filling. These tender half-moon-shaped pastries are crafted from a rich dough flavored with a hint of lemon zest and filled with a delectable mixture of sweet fruit preserves, crushed amaretti cookies, and chopped nuts, offering a delightful balance of textures and flavors. Perfectly baked to a golden hue, each tortello is dusted with powdered sugar for a touch of elegance. This authentic recipe from Emilia-Romagna is a timeless treat, ideal for desserts, tea-time indulgences, or festive occasions. With just 45 minutes of prep time and 20 minutes of baking, this traditional Italian recipe is both simple to make and unforgettable to taste.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 100 grams Granulated sugar
- 100 grams Unsalted butter
- 2 large Eggs
- 1 whole Zest of lemon
- 1 teaspoon Baking powder
- 150 grams Fruit preserves (e.g., plum, apricot, or cherry)
- 50 grams Crushed amaretti cookies
- 50 grams Chopped walnuts or almonds
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, lemon zest, and baking powder.
Add the unsalted butter (cut into small cubes) and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
In a separate small bowl, beat the eggs lightly and add them to the flour and butter mixture.
Mix the dough until it comes together and is smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough rests, prepare the filling by combining the fruit preserves, crushed amaretti cookies, and chopped nuts in a small bowl. Mix well until smooth and set aside.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 3mm thickness.
Using a cookie cutter or glass (about 8-10cm in diameter), cut out circles from the dough.
Place a small teaspoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Use the tines of a fork to crimp the edges for decoration.
Arrange the filled tortelli on the prepared baking sheet, leaving a little space between them.
Brush the tops lightly with milk to enhance browning.
Bake in the preheated oven for 18-20 minutes, or until the tortelli are lightly golden.
Remove from the oven and let cool on a wire rack. Once cooled, dust generously with powdered sugar before serving.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 219.6 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 226 mg | 17% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
