Fried Little Roses with Honey

Fried Little Roses with Honey

Pastry

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Cook Time

2 h

Servings

6

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Fried Little Roses with Honey is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These delicious fried little roses with honey, 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 and then dipped in a sweet honey syrup. The aroma 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. The preparation takes a little time, but the end 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 zest_
  • 120 ml olive oil
  • 1 q.b. fine salt
  • 1 q.b. frying oil
  • 250 g honey
  • 50 g sugar
  • 50 ml water
  • 1 q.b. colored sprinkles

Preparation (10 steps)

1

Heat the wine with the orange zest

Thermomix® Setting
5 min/158°F/Speed 1 70

Pour 200 ml of white wine and the zest of 1 orange into the Mixtopf. Heat for 5 Min./70°C/Stufe 1.

300
2

Cool the wine

Remove the orange zests from the Mixtopf. Pour the wine into a jug and let it cool. Clean the Mixtopf.

3

Prepare the dough

Thermomix® Setting
20 sec/Speed 3

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.

20
4

Add the lukewarm wine

Thermomix® Setting
2 min/Kneading speed

Gradually add the lukewarm white wine to the Mixtopf and knead for 2 Min./Knetstufe.

120
5

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 cling film. Leave to rest for at least 30 minutes.

6

Roll out and cut the dough

Divide the dough into small portions. Roll out each portion with a rolling pin until you obtain a thin sheet. With a wheel, cut many strips of about 2 cm wide.

7

Form the cartellate

Form “little roses” by pinching the two edges of dough at regular intervals. Roll the strips on themselves. As they are ready, keep them aside on a sheet of parchment paper.

8

Fry the cartellate

Heat plenty of frying oil in a pan. Fry the cartellate a few at a time until golden brown. Drain them on absorbent paper.

9

Prepare the honey syrup

Thermomix® Setting
8 min/212°F/Speed 2 100

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.

480
10

Dip the cartellate in the syrup

Dip the fried cartellate in the hot honey syrup. Drain them and place them on a serving dish. Sprinkle with colored sprinkles.

Finished cooking? Great! 🎉

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About this recipe

Cartellate, or Fried Little Roses with Honey, represent a piece of my heart from my childhood, an indelible memory linked to the Christmas holidays spent in Apulia, the land of origin of my family. My grandmother, with skillful hands and infinite love, prepared mountains of these delights, filling the house with an unmistakable aroma that smelled of celebration and family. Every bite was a journey back in time, a warm embrace that brought me back to the happiest moments. The simplicity of the ingredients is the key to the goodness of this dessert. Flour 00, the base of the dough, gives the right consistency and allows you to obtain a thin and crispy sheet after frying. The white wine, strictly dry, gives a slightly acidic flavor that balances the sweetness of the honey. Olive oil, extra virgin of course, contributes to the softness of the dough and adds an aromatic note typical of Mediterranean cuisine. The orange zest, finely grated, gives an citrus scent that goes perfectly with the honey. The use of the Thermomix® greatly simplifies the preparation of the dough, guaranteeing a homogeneous and perfect result. It is essential to heat the wine with the orange zest to best extract the aromas. Be sure to remove the peels before adding the wine to the dough, otherwise they may be bitter. During the kneading phase, add the wine gradually to prevent the dough from becoming too sticky. If the dough is too hard, add a spoonful of wine at a time until you obtain the desired consistency. Resting the dough is crucial to allow the gluten to relax and make the dough easier to roll out. For a vegetarian version, make sure the honey used is of vegetable origin (some honeys may contain traces of beeswax). For a vegan version, you can replace the honey with an agave or maple syrup. To vary the flavor, you can add a pinch of cinnamon or ground cloves to the dough. Some also add a spoonful of anise liqueur for a more aromatic touch. Cartellate are perfect to serve as a dessert during the Christmas holidays, but can also be enjoyed at any other time of the year. Accompany them with a glass of Moscato or Vin Santo to enhance their flavor. You can also serve them with a scoop of vanilla ice cream or with a light custard. To store the Cartellate, place them in an airtight container at room temperature. They will remain fragrant for several days. You can prepare the dough in advance and store it in the refrigerator for a maximum of 24 hours. In this case, take it out of the refrigerator at least an hour before rolling it out to bring it back to room temperature. The fried Cartellate can be stored in an airtight container for up to 2 days. Before serving, you can heat them slightly in the oven to make them crispy again.

Created by

Francesca Russo

Francesca Russo

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Tags

#Sweet #Festive #Italian #Vegetarian

Allergens

  • Cereals containing gluten

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