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Italian Pastries Dordelee

Posted by: Gina  :  Category: Italian Baking

italian-pastries-dordeleeThis is another unique Italian pastry and from the region of Italy that Mamma is from it is known as or called Dordelee. It is a ball of pastry with an infusion of Vermouth. You can pop them into your mouth and are a wonderful treat.


4-1/2 – 5 cups of flour
1/3 cup sugar
2 tsp baking powder
Pinch salt

3 small eggs
1/3 cup oil (olive oil)
1 tsp vanilla
1/2 cup vermouth


In a large mixing bowl –  Mix all dry ingredients, starting with just 4 cups (of the 4 1/2 or 5 cups) flour, sugar, baking powder, salt. Save about 1 cup flour to add after all wet ingredients have been included. You will add extra flour only if needed.

Add your eggs, oil, vanilla and mix. Now add your vermouth and mix well. If required, add little bit of flour at a time from the 1 cup of flour you set aside and do this until you reach the desired consistency.

Roll your dough into long, narrow, round strips until they are about 1 inch in diameter.  Cut the dough in pieces.

In a deep frying pan add enough oil to cover at least 1/2 of the pastry ball. On medium heat allow oil to get hot and then carefully place the pastry balls into the oil and deep fry.

Do not leave unattended as they will cook quickly. Let cool and finish with a sprinkle of icing sugar.

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