Bugie di Carnevale with Hazelnut and Cocoa Spread

Place the flour in a bowl with the sugar, egg, milk, Pure Olive Oil, pinch of salt and orange rind. Blend all the ingredients well, mixing for about 5 minutes to obtain a smooth dough. Form a ball and wrap it in transparent film, place in the fridge and leave for 30 minutes.

Remove the dough for the bugie di Carnevale from the fridge, and break off little pieces to roll out, with the help of a pasta machine or rolling pin, into long rectangular strips about 8 cm long and 1 mm thick.

Using a teaspoon, spread the Hazelnut and Cocoa Spread on the strips of pastry, taking care to leave a border of about 1 cm from the outer edge and about 3 cm between one filling and another. Fold the pastry so as to cover the filling; take care to remove any air bubbles, and seal the bugie di Carnevale like ravioli. Use a rolling pastry cutter to cut out the rectangles of pastry typical of the bugie recipe.

Heat plenty of Pure Olive Oil in a pan. As soon as it reaches the ideal temperature, fry about 4/5 bugie at a time for about 2/3 minutes, until golden brown. Drain off the excess oil, and as soon as they are cool, sprinkle with icing sugar.

You can use the same recipe to prepare the bugie di Carnevale in the oven. In this case, place them on an oven tray covered with baking paper and bake for 10-15 minutes at 160°C/180°C in a pre-heated oven.