Cartellate

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

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

   Omtrent 2 min

2. 2

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

   Omtrent 2 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 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.

   Omtrent 1 t

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

6. 6

   Divide the rested dough into 3-4 portions.

   Omtrent 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.

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 10 min

   Kokkens tips: 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.

    Omtrent 10 min

    Kokkens tips: 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.

    Omtrent 15 min

12. 12

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

    Omtrent 5 min

    Kokkens tips: 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.

    Omtrent 15 min

    Kokkens tips: 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.

    Omtrent 1 min

15. 15

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

    Omtrent 3 min

    Kokkens tips: 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.

    Omtrent 5 min

    Kokkens tips: 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.