25 minutes

Flour, 17,5 Oz
Butter, 5 Oz
Sugar, 6 Oz
Olive Oil, 2 Spoons
Baking Powder, 1 Sachet
Grated rind of 1 Lemon
Egg yolks, 4
Egg, 1


Put all the ingredients on the table or where you can mix comfortably. Once you obtain a solid and soft ball, leave it in the fridge for 5 minutes.
Take a baking tray with the parchment paper.
Cut a piece of dough and roll it out with a rolling pin on a separate sheet of paper, using a little flour. Take a glass or a cup with a large diameter and cut into discs.
After that, take the discs and put in on the baking tray, place the jam on one half disk. Close “tortelli” and use your fingers to fully seal the edges. (In case you break the back do not panic! Take small pieces of dough and press them in order to close the tortello.)
Bake at 200 ° / 220 ° for about 10 minutes, or until “Tortelli” will be gold (see the picture).
Once cool, sprinkle with powdered sugar.
IMPORTANT: Use a soft, but compact jam. It will be less difficult to close “Tortelli” and you can fill them with more jam!

Thanks To: Profumi e Parole