Honey Fried Rosettes
Pastry
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Honey Fried Rosettes is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These delicious honey fried rosettes, called Cartellate, are a traditional Apulian dessert that I always prepare during the Christmas holidays. The dough, made with flour, white wine and a touch of citrus, is fried until golden brown and then dipped in a sweet honey syrup. The scent that is released during frying is simply irresistible! Perfect to share with friends and family, these Cartellate are a true symbol of celebration and conviviality. Preparation takes a little time, but the final result is so rewarding that it is absolutely worth it. A tip: prepare them in advance and store them in an airtight container to keep them fragrant.
Ingredients (10 ingredients)
-
500 g 00 flour
-
200 ml white wine
-
1 piece oranges _the peel_
-
120 ml olive oil
-
1 q.b. fine salt
-
1 q.b. oil for frying
-
250 g honey
-
50 g sugar
-
50 ml water
-
1 q.b. colored sprinkles
Preparation (10 steps)
Heat the wine with the orange zest
Pour 200 ml of white wine and the zest of 1 orange into the Mixtopf. Heat for 5 Min./70°C/Stufe 1.
Cool the wine
Remove the orange peels from the Mixtopf. Pour the wine into a jug and let it cool. Clean the Mixtopf.
Prepare the dough
Pour 500 g of 00 flour, a pinch of fine salt and 120 ml of olive oil into the Mixtopf. Mix for 20 Sek./Stufe 3.
Add the lukewarm wine
Gradually add the lukewarm white wine to the Mixtopf and knead for 2 Min./Knetstufe.
Work the dough by hand
Transfer the dough to a lightly floured work surface and knead by hand until you obtain a smooth and elastic dough. Form a ball and wrap it in plastic wrap. Let it rest for at least 30 minutes.
Roll out and cut the dough
Divide the dough into small portions. Roll out each portion with a rolling pin until you get a thin sheet. With a wheel, cut many strips of about 2 cm wide.
Form the cartellate
Form "rosettes" by pinching the two edges of dough at regular intervals. Roll the strips on themselves. As they are ready, set them aside on a sheet of parchment paper.
Fry the cartellate
Heat plenty of oil for frying in a pan. Fry the cartellate a few at a time until golden brown. Drain them on absorbent paper.
Prepare the honey syrup
Pour 250 g of honey, 50 g of sugar and 50 ml of water into the Mixtopf. Heat for 8 Min./100°C/Stufe 2.
Dip the cartellate in the syrup
Dip the fried cartellate in the hot honey syrup. Drain them and arrange them on a serving dish. Sprinkle with colored sprinkles.
Finished cooking? Great! 🎉
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Created by
Francesca Russo
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
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