Sweet Tortelli Emilia-Romangna-Style (Tortelli Dolci All' Emilia - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
3 eggs
1/3 cup granulated sugar
1 lemon, zest of, grated
1/2 cup butter, very soft for hand mixing, cold and in small pieces if using food processor
1/3 cup chilled white wine
strawberry jam or other jam
oil, for frying
powdered sugar

Preparation

Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.
If using a food processor, place flour, eggs, sugar, lemon zest, and butter into processor. Using a metal blade, process until ingredients are blended. Add wine and process until dough forms a ball. Wrap dough in waxed paper and refrigerate 1 hour.
On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon of jam into each circle of dough. Fold each circle in half and press edges firmly.
Pour oil 2-inches deep in a large saucepan or deep-fryer. Heat oil to 375\u00b0F or until a 1-inch cube of bread turns golden brown almost immediately.
Using a slotted spoon, lower tortelli a few at a time into hot oil. Turn tortelli. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.