Cartellate

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, sugar, and salt.

   Ca. 2 min.

2. 2

   Warm the white wine and olive oil slightly in a small saucepan or microwave until lukewarm, but not hot.

   Ca. 2 min.

   Kokkens note: Ensure the liquid is not too hot, as it can cook the flour.

3. 3

   Gradually add the warm liquid mixture to the dry ingredients, mixing with a fork until a shaggy dough forms.

   Ca. 3 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, until it becomes smooth and elastic.

   Ca. 15 min.

5. 5

   Form the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 1 hour.

   Ca. 1 t.

   Kokkens note: This resting period allows the gluten to relax, making the dough easier to roll.

6. 6

   Divide the rested dough into 3-4 portions.

   Ca. 1 min.

7. 7

   Working with one portion at a time, roll the dough very thinly, either with a rolling pin or a pasta machine, aiming for a thickness of about 1-2 mm.

   Ca. 10 min.

   Kokkens note: The thinner the dough, the crisper the cartellate.

8. 8

   Cut the rolled dough into strips about 3 cm wide and 20-25 cm long using a fluted pastry wheel or knife.

   Ca. 5 min.

9. 9

   Take one strip and fold it lengthwise, pinching the edges together at intervals of about 2-3 cm to create small pockets.

   Ca. 10 min.

   Kokkens note: Ensure the pinches are firm so they don't open during frying.

10. 10

    Starting from one end, roll the pinched strip into a spiral, forming a rose-like shape.

    Ca. 10 min.

    Kokkens note: Pinch the very end of the strip to secure the cartellata shape.

11. 11

    Repeat with the remaining dough strips until all cartellate are formed.

    Ca. 15 min.

12. 12

    Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a candy thermometer to monitor the oil temperature for best results.

13. 13

    Carefully fry the cartellate in batches for 2-3 minutes per side, or until golden brown and crispy.

    Ca. 15 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and result in soggy pastries.

14. 14

    Remove the fried cartellate with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

15. 15

    While the cartellate are cooling, prepare the syrup by gently warming the maple syrup in a small saucepan.

    Ca. 3 min.

    Kokkens note: If using, add the orange zest to the syrup for extra flavor.

16. 16

    Dip each cartellata into the warm maple syrup, ensuring it is fully coated.

    Ca. 5 min.

    Kokkens note: You can also drizzle the syrup over the cartellate if you prefer.

17. 17

    Place the syrup-coated cartellate back on the wire rack to allow any excess syrup to drip off and to cool completely.