The soft Apulian pastarelle are a recipe particularly for children and the elderly, but everyone can enjoy them.

They are ideal for breakfast, for a snack, to take to work, perfect at any time you want a sweet treat.

Ingredients

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Tools

Put the ingredients in a large bowl and make a soft dough, especially without lumps, using a whisk or spoon. Dissolve the baking ammonia in lukewarm milk before pouring it in.
Then place the obtained dough on the baking tray (lined with parchment paper) in spoonfuls spaced apart.
Finally, brush with beaten egg and sprinkle some sugar on each pastarella. Bake in a preheated oven at 392°F for ten minutes, switching to fan mode and 5 minutes in static oven.
Serve the Apulian pastarelle for breakfast or for a wholesome snack. To replace snacks that surely contain more fats.
Finally, store the Apulian pastarelle in an airtight container or in a dry place.
Certainly, they can be used as a snack at school or work during the break.

Brush the Apulian pastarelle with egg and sprinkle a little sugar on each before baking, this could be a task for the kids.

Some tips for the Apulian pastarelle: Dissolve the baking ammonia in lukewarm milk and wait until it increases in volume before pouring it.

Use a container with water to wet the spoon before taking the necessary dough (a spoonful) for each pastarella will be helpful.

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Can ammonia be replaced with baking powder?
I do not recommend replacing baking ammonia with baking powder for Apulian pastarelle. You won’t get the same result. I tried and they turned out like regular cookies. It’s preferable to use 1 packet of baking ammonia to make them tall and soft. Read HERE