Vegan Cartellate

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Combine the all-purpose flour and semolina flour in a large bowl and make a well in the center.

   Oko 2 min

2. 2

   Warm the dry white wine and olive oil slightly in a small saucepan or microwave until lukewarm, then add the salt.

   Oko 3 min

   Napomena kuhara: Do not let it boil, just warm enough to activate the dough.

3. 3

   Pour the warm liquid mixture into the well of the flour and mix with a fork, gradually incorporating the flour until a shaggy dough forms.

   Oko 3 min

4. 4

   Turn the dough out onto a clean work surface and knead for about 10-15 minutes until it is smooth and elastic.

   Oko 15 min

   Napomena kuhara: The dough should be firm but pliable.

5. 5

   Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.

   Oko 30 min

   Napomena kuhara: Resting allows the gluten to relax, making the dough easier to roll.

6. 6

   Divide the rested dough into small portions and, using a pasta machine or rolling pin, roll each piece into very thin sheets, about 1mm thick.

   Oko 15 min

   Napomena kuhara: The thinner the dough, the crispier the cartellate will be.

7. 7

   Cut the dough sheets into strips approximately 3 cm wide and 20-30 cm long using a fluted pastry wheel or knife.

   Oko 10 min

8. 8

   Fold each strip lengthwise, pinching the edges together at 2-3 cm intervals to create small pockets.

   Oko 15 min

   Napomena kuhara: Ensure the pockets are well-sealed to prevent them from opening during frying.

9. 9

   Starting from one end, coil each pinched strip into a rose-like spiral, pressing the base firmly to secure the shape.

   Oko 15 min

   Napomena kuhara: The bottom of the spiral should be flat so it sits well.

10. 10

    Place the formed cartellate on a clean kitchen towel and let them air dry for at least 1 hour, or until firm.

    Oko 1 h

    Napomena kuhara: This step helps them maintain their shape when fried.

11. 11

    In a large, deep pot, heat the vegetable oil to 170-175°C (340-350°F).

    Oko 5 min

    Napomena kuhara: Use a thermometer to ensure the oil is at the correct temperature for even frying.

12. 12

    Carefully fry the cartellate in batches until they are golden brown and crisp, turning them once.

    Oko 10 min

    Napomena kuhara: Do not overcrowd the pot, as this will lower the oil temperature and make them greasy.

13. 13

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

    Oko 2 min

14. 14

    While the cartellate are cooling, prepare the syrup by gently heating the grape must syrup, orange peel, cloves, and cinnamon stick in a wide, shallow pan.

    Oko 5 min

    Napomena kuhara: Do not boil the syrup, just warm it through to infuse the flavors.

15. 15

    Once the syrup is warm and fragrant, remove the orange peel, cloves, and cinnamon stick.

    Oko 1 min

16. 16

    Dip each fried cartella into the warm syrup, ensuring it is fully coated, then place it back on the wire rack to allow excess syrup to drip off.

    Oko 10 min

    Napomena kuhara: Work quickly so the cartellate absorb the syrup evenly.

17. 17

    Let the cartellate cool completely before serving.

    Oko 30 min