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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 2 quarts vegetable oil
- 1 1/2 cups all-purpose flour plus additional for dusting counter
- 6 tablespoons confectioners' sugar plus additional for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons brandy, cognac, or pisco
- 1 teaspoon finely grated lemon zest
- 2 tablespoons unsalted butter, at room temperature
Method
- Heat oil in Dutch oven or large pot over medium-high heat until temperature registers 350°F (oil should be about 1 1/2 inches deep). Line a baking sheet with two layers of paper towels.
- While oil is heating, sift together flour, confectioners' sugar, baking powder, and salt directly onto clean, dry work surface. Gather dry ingredients into a mound and make a well in the center.
- In small bowl, whisk together egg, egg yolk, brandy, and lemon zest. Pour egg mixture into flour well. Add butter. With fork, quickly combine flour mixture and egg mixture until a crumbly dough is formed. Gather dough together with hands and knead just until it is smooth and cohesive.
- Lightly dust counter and rolling pin with additional flour and roll dough out into a rectangle 1/4-inch thick. Cut dough into approximately 4- by 2-inch rectangles. Cut a vertical slit, about 1-inch long, in the center of each dough rectangle.
- Gently hold short end of dough rectangle and tuck into slit, gently pulling it up to shape the pastry.
- Repeat with remaining rectangles.
- Fry calzones in batches of four or five until they are golden brown, about 3 minutes per batch. Using a slotted spoon or spider, transfer calzones to prepared baking sheet.
- Once all the calzones are fried, dust them with additional confectioners' sugar. Serve warm.
