This is called “bugie” meaning “lie” or “palaver”… Another very popular carnival dessert, especially loved by children of all ages :):) It is just as simple as the previous carnival recipe I shared with you the Chiacchiere , same dough with the addition of Nutela, et voila.
The carnival sweets are enjoyed all over Italy and the same thing might have a different name in each part of the country. So what I call here as “bugie” or “chiacchiere” is also called “frappe, galani, costoli, cenci” etc. in another region of Italy.
What I love about this recipe is that you make one dough and end up with two versions of Carnival Desserts if you choose to, I always do :):)
It doesn’t need much explanation really, it’s just like making ravioli…You roll the dough as thin as you can, what’s important here is the width of the rolled pastry, try to have it about 5 inches wide. Place a tsp of nutella about an inch apart, fold the wide side of the dough on top ( you can use a little water here to stick the dough) Smooth around the filling with your fingers to make sure it sticks well and to remove the air that’s trapped inside, cut using a pastry cutter or a chef’s knife (if using a knife do it with a single move) Fry in vegetable oil no hotter than 170 C (340 F), mind you they cook ever so quickly. Once cool dust with powdered sugar. It’s as easy as 1 2 3, don’t you think :):) I hope you enjoy this recipe as much as we do in my house, would love to get your comments…