The Abruzzo tarallucci are also called in dialect “cillipieni” the “cell arpiin”. They are the stuffed candy with wine grape jam sprinkled with granulated sugar. They also prepared in the Abruzzo region in the Christmas season.
In a saucepan put the jam with walnuts, the chocolate, the orange peel and cookies. Bring to a boil and remove from heat.
Allow to cool and store in refrigerator in a covered container.
Place all ingredients in the bowl. If you do not have one, knead in the traditional way by the fountain with the flour and combining the middle liquids and helping sugar with a fork. With the hook-shaped Kappa, knead a few minutes. Wrap in plastic wrap and put it in the fridge for a few hours.
After resting in the fridge, take the dough and spread thinly in the shape of a rectangle.
Put a teaspoon of filling on one piece of dough and close as it does for tortellini with other sheet.
Cut off the excess paste with a toothed wheel and close the ends to the center. Drain thoroughly the air might otherwise open in cooking.
Put them in a pan covered with parchment paper and bake in a convection oven preheated to 200 degrees until golden brown.
Meanwhile Prepare a bowl with the sugar inside. Just pulled out of the oven, pass the upper part of each in sugar.
Let them cool on a grid.
They can be stored for several days.
I live in the countryside with her husband, two sons, 3 rink, a cat, rooster and hens. I have a degree in Foreign Languages and Literatures. I am canine breeder, I love dogs, especially Great Danes, I breed. Besides this I love cooking, il cake design, books, humanities, DIY, it-yourself, hobbies paper, the decoration and furnishing of the house and everything that is creative.
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