Zaleti (2)
Instructions
Typical sweet of Padua, corresponding to gialetti, sweet typical of Romagna.
The doses are for 38 ' zaleti '.
Place to soften the raisins in warm water for about an hour.
On pastry Board mix the two flours, then do the fountain, ask yourself in the Middle the melted butter and still warm, granulated sugar, vanilla and a pinch of salt.
Stir and add the well drained raisins, pine nuts and grated lemon zest; work well the dough by combining cold milk, so as to obtain a rather hard.
Obtained from the dough balls as big as a walnut, by rounding them between your palms.
When all will be ready mash slightly with your fingers a little flat, then arrange on a lightly buttered plate.
Put them in the oven at 200 degrees already, cuocendole for about 15 minutes; remove the ' zaleti ' from the plaque and place them to cool on a wire rack.
Finally, sprinkle with icing sugar dropped to rain from sieved and place in a dish or on a backsplash; are great to enjoy with tea or, better yet, with fresh sweet wine.
Ingredients and dosing for 6 persons
- 300 g of yellow flour
- 175 g of 00 white flour
- 150 g of fresh butter
- 100 g of granulated sugar
- 70 g of milk
- 30 g of sultanas
- 30 g of pine nuts
- 1/2 lemon
- 1/2 teaspoon of vanillin
- Little of icing sugar
- Butter
- 1 pinch of salt