This website uses cookies to ensure you get the best experience on our website.

Cinnamon and Powdered Sugar Frappe

0.0/5 rating (0 votes)
  • Translation: Frappe con Cannella e Zucchero a Velo
  • Region: Lazio
Cinnamon and Powdered Sugar Frappe


  • 200 grams (3/4 cup) of flour
  • 15 grams (1 tablespoon) of lard
  • 1 whole egg
  •  one egg yolk
  •  15 gr (1 Tbsp) of sugar
  • Salt
  • 15 ml (1 Tbsp) White wine
  •  Powdered sugar
  • Cinnamon 
  • Vegetable oil for frying


  1. Pour flour on your work surface. Make a well in the center.
  2. Add to the well the egg, egg yolk, lard, sugar, salt and white wine
  3. Mix wet ingredients with a fork, then begin to pull in the flour to make a dough
  4. When mixture is thick enough to work with your hands, continue to mix and knead the dough until you have a soft and smooth ball of dough.
  5. Let dough rest for 10 minutes.
  6. With a rolling pin, roll the dough very thin (approx 1/8”)
  7. In a small saucepan, heat the oil
  8. Cut dough into small strips and shape them into a knot, a rose, or just leave them straight.
  9. When the oil is hot, fry the dough pieces, a few at a time until lightly golden.  Drain onto paper towels.  Continue until all the dough is fried.
  10. Transfer pastries to a serving plate
  11. Mix together about ¼ cup powdered sugar with about 1 teaspoon cinnamon in a small bowl until well combined.(adjust amounts to taste)
  12. With a fine sieve, dust the fried dough with the sugar/cinnamon mixture.