Cartellate
Instructions
STEP 1
To make the typical Apulian Cartellate start with the dough: Put the dry white wine and the oil in a small pot and heat it up to 35°. Place the sifted flour in a bowl and pour the oil and wine mixture into the centre.
STEP 2
Knead by hands until the consistency is homogeneous. Make a dough and wrap it in cling film; let it rest at room temperature for half an hour. After this time, remove the dough from cling film, take one half of it at a time and flatten it on a floured surface before rolling it out in the dough sheeter machine to a thickness of 2 mm. ( If you do not have a dough sheeter machine, you can roll out the dough with a rolling pin).
STEP 3
Cut the rolled out dough in rectangles with a pastry wheel and then cut the rectangles into strips 3 cm wide and 30-35 cm long Take one strip lengthwise at a time and form small pockets by pinching the dough together at regular 4cm intervals. Roll each strip into a rosette, pinching the edges to help it hold together during frying. Place cartellate on a pastry board and cover them with a dry and clean floorcloth. Let them rest for 5-6 or better still overnight.
Ingredients
- Extra virgin olive oil 30 g
- Flour type 0 suitable for Pastry 300 g
- Dry white wine 115 g
- Vincotto 300 g
- Peanut oil 1 L (for frying)
Cartellate
Ingredients
- Extra virgin olive oil 30 g
- Flour type 0 suitable for Pastry 300 g
- Dry white wine 115 g
- Vincotto 300 g
- Peanut oil 1 L (for frying)
Instructions
STEP 1
To make the typical Apulian Cartellate start with the dough: Put the dry white wine and the oil in a small pot and heat it up to 35°. Place the sifted flour in a bowl and pour the oil and wine mixture into the centre.
STEP 2
Knead by hands until the consistency is homogeneous. Make a dough and wrap it in cling film; let it rest at room temperature for half an hour. After this time, remove the dough from cling film, take one half of it at a time and flatten it on a floured surface before rolling it out in the dough sheeter machine to a thickness of 2 mm. ( If you do not have a dough sheeter machine, you can roll out the dough with a rolling pin).
STEP 3
Cut the rolled out dough in rectangles with a pastry wheel and then cut the rectangles into strips 3 cm wide and 30-35 cm long Take one strip lengthwise at a time and form small pockets by pinching the dough together at regular 4cm intervals. Roll each strip into a rosette, pinching the edges to help it hold together during frying. Place cartellate on a pastry board and cover them with a dry and clean floorcloth. Let them rest for 5-6 or better still overnight.
