Vegan Cartellate

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

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

   Aproximativ 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.

   Aproximativ 3 min.

   Nota bucătarului: 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.

   Aproximativ 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.

   Aproximativ 15 min.

   Nota bucătarului: 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.

   Aproximativ 30 min.

   Nota bucătarului: 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.

   Aproximativ 15 min.

   Nota bucătarului: 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.

   Aproximativ 10 min.

8. 8

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

   Aproximativ 15 min.

   Nota bucătarului: 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.

   Aproximativ 15 min.

   Nota bucătarului: 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.

    Aproximativ 1 oră

    Nota bucătarului: 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).

    Aproximativ 5 min.

    Nota bucătarului: 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.

    Aproximativ 10 min.

    Nota bucătarului: 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.

    Aproximativ 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.

    Aproximativ 5 min.

    Nota bucătarului: 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.

    Aproximativ 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.

    Aproximativ 10 min.

    Nota bucătarului: Work quickly so the cartellate absorb the syrup evenly.

17. 17

    Let the cartellate cool completely before serving.

    Aproximativ 30 min.