DessertSnack

Pisci d'Ovu

Name: Pisci d'Ovu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: italian
Ingredients: 250 g all-purpose flour; 3 pcs egg large; 1 tsp lemon zest; 0.25 tsp salt; 500 ml vegetable oil; 150 g honey; 2 tbsp water

These traditional Sicilian egg-shaped pastries feature a delicate, crisp shell and a sweet, citrus-infused filling. They are often enjoyed during festive occasions. The dough is made simply with flour and eggs, then fried and coated in honey.

An original recipe by Forkin

Total time: 35 min
Serves: 6
Difficulty: Medium
Per serving: 355 kcal

Vegetarian

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
3 pcsegg, large
1 tsplemon zest
0.25 tspsalt

frying

500 mlvegetable oil

glaze

150 ghoney
2 tbspwater

Equipment

deep pan · paper towels · slotted spoon · rolling pin · large bowl · small saucepan · knife

The method

Step by step

1
In a large bowl, combine the all-purpose flour, eggs, lemon zest, and salt.
About 2 min
Cook’s note: Ensure the lemon zest is finely grated to distribute the flavor evenly.
2
Mix the ingredients well until a soft, pliable dough forms.
About 3 min
Cook’s note: If the dough is too sticky, add a sprinkle more flour; if too dry, add a few drops of water.
3
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
About 5 min
Cook’s note: Kneading develops the gluten, making the dough elastic and easier to work with.
4
Roll out the dough into a thin sheet, about 2-3mm thick.
About 3 min
Cook’s note: Use a rolling pin and lightly flour your surface to prevent sticking.
5
Cut the dough into small ovals, roughly the size and shape of an egg.
About 3 min
Cook’s note: You can use a small cookie cutter or a knife to shape them.
6
Heat the vegetable oil in a deep pan or pot over medium heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Use a kitchen thermometer for accuracy to ensure even cooking.
7
Carefully fry the shaped dough pieces in batches, turning occasionally, until golden brown and puffed.
About 5 min
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and result in greasy pastries.
8
Remove the fried pastries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Allow them to cool slightly before glazing.
9
In a small saucepan, gently heat the honey and water over low heat until the honey is liquid and well combined with the water.
About 2 min
Cook’s note: Do not boil the honey mixture, just warm it enough to make it pourable.
10
Dip each fried pastry into the warm honey glaze, ensuring it is fully coated.
About 2 min
Cook’s note: You can also drizzle the honey over the pastries if you prefer a lighter coating.
11
Serve immediately or allow them to cool completely.

Per serving

Nutrition

61%Score

Calories: 355.2kcal
Protein: 7.5g
Carbs: 52.6g
Fat: 13.2g
Fibre: 1.3g
Sugar: 20.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Pisci d'Ovu in an airtight container at room temperature.