Tiliccas - Portuguese Style Fried Pastries

Ingredients

While the original Italian version of this dish, known as "Chiacchiere," is typically made with a simple dusting of powdered sugar, the Portuguese adaptation, Tiliccas, adds a delightful twist with a sweet filling of sugar, cinnamon, and lemon zest. This addition enhances the flavor profile and creates a unique taste experience. We alse have the original recipe for Tiliccas, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• Zest of 1 lemon Zest of 1 lemon
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   Make a well in the center of the dry ingredients and add the eggs, olive oil, white wine, and lemon zest.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.
4. 4.
   Divide the dough into small portions and roll each portion into a thin sheet using a rolling pin.
5. 5.
   Cut the rolled dough into rectangular shapes, approximately 4x6 inches.
6. 6.
   Place a teaspoon of the sugar, cinnamon, and lemon zest filling in the center of each rectangle.
7. 7.
   Fold the dough over the filling to create a pocket and press the edges firmly to seal.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
9. 9.
   Carefully place the filled pastries into the hot oil and fry until golden brown on both sides.
10. 10.
    Remove the fried pastries from the oil and drain on a paper towel to remove excess oil.
11. 11.
    Dust the Tiliccas with powdered sugar before serving.

Treat your ingredients with care...

• Olive oil — Use a good quality extra virgin olive oil for the best flavor.
• White wine — Choose a dry white wine that complements the flavors of the dish.
• Lemon zest — Make sure to grate only the outer yellow part of the lemon, avoiding the bitter white pith.

Tips & Tricks

• Ensure the oil is at the right temperature before frying to achieve a crispy texture.
• Dust the Tiliccas with powdered sugar just before serving to add a touch of sweetness.
• Serve the Tiliccas warm for the best taste and texture.
• Experiment with different fillings such as chocolate or fruit preserves for variety.
• Store any leftovers in an airtight container to maintain their crispiness.

Serving advice

Serve the Tiliccas as a delightful snack or dessert. They are best enjoyed warm and can be served on their own or accompanied by a cup of coffee or tea.

Presentation advice

Arrange the Tiliccas on a platter and dust them generously with powdered sugar. Garnish with a sprig of fresh mint or a twist of lemon zest for an elegant touch.