Lies are one of the symbolic sweets of Carnival: thin, light, and crispy, they are fragrant with citrus and powdered sugar.
Each region calls them differently, but the sound they make when bitten is always the same, they must make CRACK.
The perfect lies are thin and “bubbly” as I say, airy, puffy and light.
They must capture the palate of those enjoying them, a crispness that must make you soar.
My recipe is my mom’s and no one else’s.
Everyone has their family recipe and I want to share mine, so that you can make the most delicious lies ever.
If you love sweets in general, from cookies to cakes and homemade shortbread, check out these other recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: Carnival, All seasons
Ingredients
- 2 egg (1 whole egg + 1 yolk)
- 3 cups spelt flour (if using all-purpose or double-zero flour, you might need a bit more, about 3 1/3 cups)
- 5 oz white wine (or marsala if you prefer)
- 1 tbsp powdered sugar (1 heaping tablespoon in the dough and as needed for dusting the surface)
- 1 pinch salt
- 1.8 oz butter
- 3 ⅓ cups peanut oil (for frying)
Tools
To make the recipe, I used the tools mentioned in the text and listed below.
For some, you will find the Amazon link which will allow you to purchase directly from here.
If you are interested in the item I recommend.
- 1 Bowl
- 1 Hand whisk or fork
- 1 Spoon
- 1 Fluted pastry wheel to cut the lies
- 1 Pasta machine
- 1 Rolling board
- 1 Rolling pin
- 1 Pan sauté or wok type
Steps
In a bowl, using a hand whisk or fork, begin to beat the eggs and sugar.
Add the slightly melted butter (not hot) and the white wine or marsala, if you prefer.
If you like, you can grate some lemon or orange zest.
Add a pinch of salt and, while stirring, start incorporating the flour.
Always slowly and not all at once.
I used spelt flour in the amount listed in the ingredients.
If you want to use all-purpose or double-zero flour, you might need a bit more, around 3 1/3 cups.
The important thing is to obtain a soft, smooth and non-sticky dough.
Take the dough ball, cover it, and let it rest in the fridge for half an hour.
Take the dough and depending on how you want to roll out the lies, use the pasta machine, setting the dial to a thin sheet.
If you don’t have a pasta machine, you can use a rolling board and rolling pin to achieve the same level of thinness.
With a pastry wheel, cut the lies into triangle, rectangle shapes as you like and make a little cut on each.
In a fairly wide and deep pan, heat the oil.
If possible, choose an oil that maintains a high smoke point, such as peanut or extra virgin olive oil.
I used about 3 ⅓ cups of oil, this way I achieved a non-greasy fry.
If you have a thermometer to measure the oil temperature, it should stay between 165 and 175 degrees Celsius (329 to 347 degrees Fahrenheit).
If you don’t have a thermometer, use a toothpick.
The oil is ready when, upon inserting the tip of the toothpick, bubbles form around it.
Cook for a few minutes on each side, (1 or 2 minutes) when they are puffy and golden, remove from the pan.
Place on absorbent paper and then transfer to a tray to sprinkle with powdered sugar.
Enjoy and let them crack.
Storing the Lies
The lies can be stored for up to 3 days in a glass container or a classic dome cake stand.
FAQ (Questions and Answers)
Did you like my lies recipe?
If so, and you feel like it, express your vote and opinion with the stars below.
If you give me 5, it will obviously be the highest appreciation.
THANK YOU FROM THE BOTTOM OF MY HEART
