Cartellate

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

2. 2

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

   約2 分

   調理のヒント： 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.

   約3 分

4. 4

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

   約15 分

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.

   約1 時間

   調理のヒント： This resting period allows the gluten to relax, making the dough easier to roll.

6. 6

   Divide the rested dough into 3-4 portions.

   約1 分

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.

   約10 分

   調理のヒント： 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.

   約5 分

9. 9

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

   約10 分

   調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約15 分

12. 12

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

    約5 分

    調理のヒント： 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.

    約15 分

    調理のヒント： 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.

    約1 分

15. 15

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

    約3 分

    調理のヒント： 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.

    約5 分

    調理のヒント： 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.