My great-aunt Ada, sister of my maternal grandfather, was a woman of rare elegance. My most vivid memories of her are:the silent husband intent on translating Confucius from ancient Chinese, her wonderful hair, and her incredible jewels.
She had a rare skill in cooking. When she was very young, she made sweets and delicacies.
These biscuits were her brother’s favorite dessert: my grandfather Aldo. Ada used to make a basket for him only on the day of his name day. For grandfather,it was such an important day that the nativity scene and the Christmas tree had to be dismantled only after the day of his name day, the 10th of January, and had to be celebrated with these sweet fried cookies. Being greedy it seems it isgenetically handed down!

Aunt Ada's cream fried biscuits

  • Preparation time: 60 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • For the dough:
  • 2 eggs
  • 200 gr of pastry flour
  • 1 tablespoon of sugar
  • 1 teaspoon of seed oil
  • 1 grated lemon peel
  • For the custard:
  • 250 ml of whole milk
  • 75 gr of sugar
  • 3 egg yolks
  • 20 gr of pastry flour
  • Zest of one lemon
  • Powdered sugar and cinnamon to taste
  • Peanut oil for frying to taste
  1. Instructions
  2. Prepare the custard. In a saucepan boil the milk with lemon zest. In another saucepan, beat the egg yolks with the sugar then add the flour. Add the milk and while the mixture cook over a gentle heat, continue to turn with a wooden spoon until the cream thickens.
  3. When the cream is ready, place the saucepan inside a pan full of ice to allow the cream to cool down quickly and then remove the lemon zest.
  4. Prepare the biscuit dough. In a bowl mix the eggs, flour, sugar, lemon, and oil.
  5. On a floured shelf roll out with a rolling pin a fairly thin dough. Arrange it along two rows of piles of filling as large as a teaspoon. Lightly moisten the edges and center of the dough with a little water and cover with a second pastry row. Crush the dough around the filling to let the air out and to seal the edges well. Cut the ravioli.
  6. Fry the biscuits in boiling oil between 325° and 345°F. Drain them on absorbent paper.
  7. When they have become lukewarm, serve them sprinkled with powdered sugar and a little cinnamon.

Tips to ensure the success of the dish:

  • Fry a few biscuits at a time so as not to lower the temperature of the oil too much.
  • Always use a thermometer to measure the oil temperature. It is an affordable tool, andit is useful in order not to let the oil go over the smoke point.

 Aunt Ada