Food
|Friuli Venezia Giulia Region
Fried or Baked Sweet Dumplings - Strucchi
Skill level
Preparation time
90-120 minutes
Variants
Skill level
Preparation time
90-120 minutes
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Ingredients
Dough:
1000 g all-purpose flour (type 00), 250 g sugar (including 50 g powdered sugar), 120 g egg yolks, 2 eggs, 120 g melted butter, 100 g milk, 120 g cream, 20 g baking powder.
Flavourings: orange and rum
Filling:
200 g almonds, 140 g toasted hazelnuts, 160 g sugar, 60 g jam, 70 g crumbled cookies, 20 g butter, 20 g pine nuts, 190 g raisins, 40 g syrup, 15 g 70° rum, 70 g Marsala, 40 g grappa.
For decoration:
Granulated sugar
Preparation
It is recommended to roll out the dough using a pasta sheeter.
Dough:
Pour the flour into the bowl of a stand mixer fitted with a dough hook. Add the warm melted butter and begin mixing slowly. Add all the other ingredients and work the dough until smooth, uniform and fairly firm. Let it rest for at least 30 minutes covered with plastic wrap. Roll out sheets about 12–15 cm wide, 40 cm long and 3–4 mm thick. Let the sheets rest for 10 minutes.
Filling:
Place small portions of filling (the size of a walnut) along one long edge of the sheet at regular intervals. Brush the other side with beaten egg, fold it over, press out excess air and cut small squares with a fluted pastry wheel, each containing one portion of filling.
Cooking:
The recommended method is frying in olive oil at 160–165 °C. For even cooking, keep the strucchi moving in the oil. Drain well and sprinkle with granulated sugar, or let cool and dust with powdered sugar.
Ingredients
Dough:
350 g extra-fine corn flour, 400 g rice flour, 250 g cornstarch, 10 g guar gum, 250 g sugar (including 50 g powdered sugar), 120 g egg yolks, 2 eggs, 120 g melted butter, 100 g milk, 120 g cream, 20 g baking powder
Flavourings: orange and rum
Filling:
200 g almonds, 140 g toasted hazelnuts, 160 g sugar, 60 g jam, 70 g gluten-free crumbled cookies, 20 g butter, 20 g pine nuts, 190 g raisins, 40 g syrup, 15 g 70° rum, 70 g Marsala, 40 g grappa
Decoration:
Granulated sugar
Preparation
Dough:
Combine dry ingredients, add fats and mix until crumbly. Add the eggs and grappa if desired. Knead gently until the dough is smooth and elastic. Wrap and let rest.
Filling:
Soak the raisins in grappa, crumble the cookies and chop the nuts. Add sugar, optional spices, and jam. Mix to form an aromatic, compact filling. Rest to allow flavours to blend.
Assembly:
Roll the dough thinly on a gluten-free floured surface, cut squares, place a small spoonful of filling in the centre, fold and seal well. Let rest until cooking.
Cooking:
Boiling: cook in hot water for 3–5 minutes until they rise and puff; drain and sprinkle with sugar.
Baking: place on a buttered or lightly oiled tray and bake 15–20 minutes at 180–190 °C.
Frying: fry in uncontaminated hot oil until golden; drain and sprinkle with sugar.
Serving:
Serve warm or at room temperature. Traditionally accompanied by a small glass of grappa.
Ingredients
Dough:
1000 g all-purpose flour (type 00), 250 g sugar (including 50 g powdered sugar), 120 g egg yolks, 2 eggs, 120 g lactose-free melted butter, 100 g plant-based milk, 120 g plant-based cream, 20 g baking powder.
Flavourings: orange and rum
Filling:
200 g almonds, 140 g toasted hazelnuts, 160 g sugar, 60 g jam, 70 g lactose-free crumbled cookies, 20 g lactose-free butter, 20 g pine nuts, 190 g raisins, 40 g syrup, 15 g 70° rum, 70 g Marsala, 40 g grappa.
Decoration:
Granulated sugar
Preparation
Dough:
Combine dry ingredients, add lactose-free fats, mix until crumbly. Add eggs and grappa if desired. Knead gently until smooth and elastic. Let rest.
Filling:
Soak raisins in grappa, crumble cookies, chop nuts. Add sugar, spices if desired, and jam. Mix into a compact, aromatic filling. Allow to rest.
Assembly:
Roll the dough thinly, cut squares, add filling, fold and seal. Let rest before cooking.
Cooking:
Boil 3–5 minutes until they rise; drain and sprinkle with sugar + cinnamon.
Bake 15–20 minutes at 180–190 °C, brushed with egg and dusted with powdered sugar.
Fry in uncontaminated oil until golden; drain and sprinkle with sugar + cinnamon.
Serving:
Serve warm or at room temperature. Traditionally enjoyed with a small glass of grappa.
Ingredients
Dough:
White flour, sugar and icing sugar, potato starch, lactose-free milk, cream and butter, baking powder, aromas (orange and rhum)
Filling:
Almonds, hazelnuts, sugar, jam, crumbed lactose-free biscuit, pine nuts, butter, raisins, syrup, grappa;
Topping:
Raw sugar
Preparation
Dough:
Combine dry ingredients, add plant-based dairies and mix to get a crumbly texture. Add potato starch, and optional grappa. Knead gently until smooth and elastic. Wrap it and let rest.
Filling:
Soak raisins in grappa, crush dry biscuits and ground nuts. Add sugar and spices (optional) and jam. Combine all ingredients in a bowl. Mix to form a compact, aromatic paste. Let rest to allow flavours to blend.
Assembling:
Roll out the dough thinly on a sluten free floured surface, cut into squares and place a small spoonful of filling in the centre. Fold and seal the edges carefully.
Let rest convered until ready to cook.
Cooking:
Strucchi can be boiled in a pot of hot water for 3-5 minutes until they float and puff. Drain and garnish with raw sugar; they can be baked on a baking tray with butter or oil for 15-20 min at 180-190°; fried strucchi need to be deep fried in hot oil (uncontaminated) until golden, then drain and dust with raw sugar.
Serve warm or at room temperature. Traditionally accompanied with a small glass of grappa.
