Roselline di Carnevale

Ingredients

• 1 egg
• 1 tbsp sugar
• 1 tbsp seed oil
• 1 tbsp anise liqueur (or grappa or rum)
• Zest of half a lemon
• 1 pinch of salt
• 140g flour
• Egg white
• Candied cherries
• Powdered sugar
• Pastry cream
• Candied cherries
• Powdered sugar

Instructions

1. In a bowl, crack 1 egg and add 1 tablespoon of sugar, 1 tablespoon of seed oil, 1 tablespoon of anise liqueur (or grappa or rum), the zest of half a lemon, and 1 pinch of salt.
2. Start mixing and gradually add 140g of flour.
3. Knead the dough first in the bowl and then on a lightly floured work surface until you get a smooth and homogeneous dough.
4. Wrap the dough in plastic wrap and let it rest for at least half an hour.
5. At this point, roll out the dough thinly.
6. Use a flower-shaped cookie cutter to cut out large and small flowers.
7. Brush the center of the large flowers with egg white.
8. Attach the small flowers to the large ones, rotating them slightly.
9. Press with your finger in the center to seal the two layers.
10. Fry the roseline in hot oil, turning them occasionally until golden brown.
11. Drain on absorbent paper.
12. Fill each roselina with a dollop of pastry cream.
13. Top with a candied cherry.
14. For a final touch, sprinkle with powdered sugar.
15. Your Roselline di Carnevale are ready to be enjoyed!