Cenci (also called stracci) are flavorful crusty rectangles of fried sweet dough sprinkled with icing sugar. These typical Tuscan pastries cannot be missing during Carnival time. Their name derives from the shape they get once fried which looks like rags or cloths.
- 300 grs flour
- 50 grs sugar
- 1 egg yolks
- 1 lemon
- 50 grs butter
- 2 whole eggs
- 1 small glass vinsanto
- olive oil
- icing sugar
- Pour flour on a pastry board making a well in the center, adding sugar, grated lemon peel, eggs, butter (taken out of the fridge at least one hour before), one tbsp olive oil, a pinch of salt and vinsanto.
- Mix all these ingredients, until dough is homogeneous and let rest wrapped in a damp cloth.
- Cover the pastry board with flour and roll out dough into a thin sheet (2-3mm) and cut into 5 cm wide lozenges.
- Deep fry the lozenges in boiling oil until they are well browned.
- Take off the saucepan and let drain in a bowl covered with blotting paper to drain out all the exceeding oil.
- Let cool down and sprinkle with icing sugar.