Cartellate

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 2 min

2. 2

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

   Približno 2 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 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.

   Približno 1 h

   Kuharjeva opomba: This resting period allows the gluten to relax, making the dough easier to roll.

6. 6

   Divide the rested dough into 3-4 portions.

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 10 min

   Kuharjeva opomba: 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.

    Približno 10 min

    Kuharjeva opomba: 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.

    Približno 15 min

12. 12

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

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 15 min

    Kuharjeva opomba: 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.

    Približno 1 min

15. 15

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

    Približno 3 min

    Kuharjeva opomba: 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.

    Približno 5 min

    Kuharjeva opomba: 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.