Holiday Tortellini – Baked or Fried

From Beatrice T., Reggio Emilia, Italy

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Ingredients for the Dough:

• 500 g flour
• 150 g sugar
• 50 g butter
• 1 packet baking powder
• 2 eggs
• 1 small glass of Sassolino liqueur

Ingredients for the Filling:

• "Christmas Pesto" is a traditional sweet filling made from mixed jams, chestnuts, walnuts, pine nuts, cocoa powder, sultanas, and a splash of rum or Sassolino. Each 'nonna' has their own special recipe.

Alternative Custard Filling:

• 6 level tablespoons flour
• 6 heaped tablespoons sugar
• 6 egg yolks
• 1/2 litre milk
• Lemon zest or vanilla for flavor

Instructions:

1. Prepare the dough: Combine all the dough ingredients on a work surface and knead until smooth. Wrap and refrigerate for 2 hours.

2. Make the custard: In a saucepan, whisk together the egg yolks, sugar, and flour. Gradually add the milk while stirring constantly. Cook over medium heat, stirring, until the mixture thickens. Flavor with lemon zest or vanilla, then let it cool.

3. Shape the tortellini: Roll out the dough and cut out circles the size of a glass. Use a pastry wheel or cutter. Fill each with a spoonful of custard, jam, or Christmas pesto. Fold and seal into a tortellini half-moon shape.

4. Cook:

• Baked version: Place the filled tortellini on a buttered baking tray sprinkled with breadcrumbs. Bake until golden.
• Fried version: Fry 2–3 tortellini at a time in hot oil until golden and crisp. Drain on paper towels.

5. Finish: Dust generously with icing sugar. Serve warm or at room temperature.

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