Lies are one of the iconic Carnival desserts: thin, light, and crunchy, they are fragrant with citrus and powdered sugar.
Every region calls them differently, but their sound when bitten is always the same, they must go CRACK.
The perfect lies are thin and “bubbly” as I say, airy, puffed, and light.
They must capture the palate of whoever is enjoying them, a crispiness that should make you soar.
My recipe is my mother’s and no other.
Everyone has their family recipe and I want to share mine so you can make the most delicious lies there are.
If you love sweets in general, from cookies, to cakes and homemade shortbread, check out these other recipes right below:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Frying, Stove
- 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 tablespoon powdered sugar (a generous tablespoon in the dough and as needed for dusting at the end)
- 1 pinch salt
- 1/4 cup butter
- 3 1/2 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 an Amazon link that allows you to proceed directly from here to purchase.
If you are interested in the item I recommended.
- 1 Bowl
- 1 Hand whisk or fork
- 1 Spoon
- 1 Pastry wheel to cut the lies
- 1 Pasta machine
- 1 Pastry board
- 1 Rolling pin
- 1 Pan such as a pasta sauté pan or wok
Steps
In a bowl using a hand whisk or fork start beating 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 continuing to stir, start incorporating the flour.
Always slowly and not all at once.
I used spelt flour in the quantity I indicated in the ingredients.
If you want to use all-purpose or double zero flour, you might need a bit more, around 400 grams.
The important thing is to get a soft, smooth and non-sticky dough.
Take the dough ball, cover and let 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 knob to a thin sheet.
If you don’t have a pasta machine, you can use a pastry board and rolling pin to achieve the same thickness.
Use a wheel cutter to cut the lies in triangle, rectangle shapes as you like and make a slit on each.
In a somewhat wide and deep pan heat the oil.
If you can, prefer an oil that holds the smoke point, so peanut or extra virgin olive oil.
I used about 3 1/2 cups of oil, this way I achieved a not greasy fry.
If you have a thermometer to measure the oil temperature, it should stay between 330 and 350 degrees Fahrenheit.
If you don’t have a thermometer, use a toothpick.
The oil will be ready when the tip of the toothpick, when immersed, produces bubbles around it.
Cook for a few minutes per side, (1 or 2 minutes) when nicely puffed and golden, remove from the pan.
Place on absorbent paper and then transfer to a tray to sprinkle with powdered sugar.
Enjoy and make it crack.
Preservation of the lies
The lies can be preserved for up to 3 days in a glass container or the classic cake bell.
FAQ
Did you like my lies recipe?
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If you give me 5, it will obviously be the maximum appreciation.
THANK YOU FROM THE HEART
