Fried Struchi

Mix the eggs with the sugar until you obtain a creamy mixture. a mixture uniform. Add the flour, the warm melted butter, the fresh yeast, the grated lemon peel, the grappa and a pinch of salt. Knead until it forms a dough. a mixture smooth and homogeneous, without dry parts or visible lumps.

Roll out the dough on a work surface until it's about 3 mm thick. Make sure the dough is even and thin enough to cook evenly during frying without weighing down the struchi shells.

Cut out 8-10 cm (3.94 in) diameter discs from the pastry. Arrange them on the work surface without overlapping, keeping the dough intact and free of tears. Each disc should be able to accommodate the filling and close easily.

Gather the ground walnuts, theraisins, chopped pine nuts, grated bread, sugar, butter, grappa, nutmeg and a pinch of salt. Mix until smooth. a mixture homogeneous and compact, in which the ingredients are evenly distributed.

Spread the filling in the center of each disc, leaving the edge free. Fold each disc in half to form a mezzaluna and make sure the edges of the pastry match up precisely, preventing the filling from reaching the area intended for sealing.

Press all around the edge of each struko with the prongs of a fork. Apply even pressure to ensure a tight, recognizable seal: the edge should be completely sealed, with no gaps or raised areas.

Heat abundantly lardAlternatively, use peanut oil. Dip the struchi in the hot fat and fry until evenly golden brown. Turn them if necessary to distribute the heat and check that the pastry is golden brown without burning.

Drain the struchi and let them cool. Arrange them on a plate when they are lukewarm or cold, then sprinkle them with granulated sugarServe them when the surface is dry and the shell retains the consistency obtained after frying.