dried fruit triangles
triangoli alla frutta secca
TOTAL TIME: 1 hour, 30 minutes plus resting
MAKES: 49 triangles
- 2 cups unbleached all-purpose flour
- 7 tablespoons sambuca
- ⅓ cup confectioners' sugar, plus more for dusting
- 3 large egg yolks
- 1 large egg
- 3 tablespoons unsalted butter, melted
- Finely grated zest of 2 large lemons
- 1 teaspoon salt
- 4 ounces pitted prunes (about ⅔ cup)
- 4 ounces dried apricots (about ⅔ cup)
- 4 ounces dried figs (about ⅔ cup)
- About 3 quarts vegetable oil
In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, 5 tablespoons sambuca, sugar, egg yolks, egg, butter, zest and salt on medium speed until dough is smooth and pulls away from sides of bowl, about 5 minutes. Cover dough with plastic wrap and let rest for 30 minutes.
Combine prunes, apricots, figs and remaining 2 tablespoons sambuca in the bowl of a food processor; pulse until fruit is finely chopped.
Heat about 3 inches oil to 375° in a 4- to 5-quart heavy pot over medium-high heat.
Divide dough into 2 pieces. On a lightly floured work surface, roll out 1 piece dough to a 15-x-12-inch rectangle, about 1/8 inch thick. Using a pastry cutter or pizza wheel, cut rectangle in half widthwise, then cut lengthwise into 1½-inch strips (you will have twenty strips).
Put 1 teaspoon chopped fruit mixture near 1 corner of a strip and fold corner of dough over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a parchment-lined baking sheet and cover with plastic wrap. Make 19 more triangles in same manner. Repeat with remaining dough and filling.
Fry triangles, about 8 at a time, turning once, until puffed and golden, about 1 minute. Using a slotted spoon, transfer to paper towels to drain. Dust with confectioners sugar and serve warm or at room temperature.
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