Ingredients

For the dough

• 2 ½ cups all-purpose flour (300 g)
• ½ cup cornstarch (75 g)
• ⅔ cup powdered sugar (75 g), plus extra for dusting
• 1 teaspoon vanilla extract (or 1 packet vanilla powder)
• 2 large eggs
• 4 tablespoons grappa (or white wine)
• 3 ½ tablespoons unsalted butter (50 g), cold and diced
• Zest of 1 lemon
• 2 teaspoons baking powder (8 g)
• Pinch of salt
• Peanut oil (or vegetable oil) for frying

For the chocolate cream filling

• 1 ¼ cups whole milk (300 ml)
• 3 tablespoons granulated sugar (40 g)
• 1 tablespoon cornstarch (10 g)
• 3 ounces dark chocolate (85 g), chopped
• 1 tablespoon unsweetened cocoa powder (optional, for deeper flavor)
• 1 egg yolk
• ½ teaspoon vanilla extract

Instructions

Prepare the chocolate cream

1. In a bowl, whisk together the egg yolk, sugar, and cornstarch until smooth and pale.
2. In a small saucepan, heat the milk and vanilla over medium heat until just warm (do not boil).
3. Gradually pour the warm milk into the yolk mixture, whisking constantly to avoid lumps.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
5. Remove from heat, add the chopped dark chocolate (and cocoa powder if using), and stir until melted and silky.
6. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let cool completely before using.

Prepare the dough

1. Sift the flour and cornstarch together onto your work surface. Make a well in the center and add the powdered sugar, salt, vanilla, eggs, grappa, and lemon zest.
2. Mix together gradually, incorporating the flour from the edges. Add the diced cold butter and baking powder, then knead until the dough becomes smooth and elastic.
3. Divide into 4 portions, cover, and let rest for 1 hour at room temperature.

Form and fill the chiacchiere

1. Roll out each portion into very thin sheets (about 20 inches / 50 cm long and 4 inches / 10 cm wide).
2. Spoon small dollops of the cooled chocolate cream along one sheet, spacing them evenly.
3. Lightly brush the edges and spaces between the fillings with water.
4. Cover with another sheet of dough and gently press around each filling to seal.
5. Cut into rectangles about 2 x 4 inches (5 x 10 cm) with a pastry wheel.

Fry or bake

• To fry: Heat oil to 340–355°F (170–180°C). Fry a few pieces at a time, turning once, until golden on both sides. Drain on paper towels.
• To bake: Place on a parchment-lined baking sheet and bake at 350°F (180°C) for 10–12 minutes, or until lightly golden.

Finish