Cartellate With Vin Cotto Recipes

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CARTELLATE WITH VIN COTTO



Cartellate With Vin Cotto image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 3 dozen

Number Of Ingredients 6

4 cups all purpose flour, more for rolling
1/2 cup extra virgin olive oil
Pinch of salt
Vegetable oil for deep frying
2 cups vin cotto or saba
1 cup sugar

Steps:

  • Put flour in mixer. Add oil, 1 cup water and salt, and beat at low speed until dough forms. Wrap in plastic, and set aside 1 hour.
  • Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1 1/4 inches wide and 12 inches long. Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed. Repeat with remaining dough.
  • Heat oil to 350 degrees in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.
  • Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.

CARTELLATA COOKIES



Cartellata Cookies image

Deep-fried spiral sweets comes from Puglia, Italy. They are usually drizzled with honey, but you can just sprinkle them with lemon zest and cinnamon sugar instead.

Provided by philip dreger

Categories     Dessert

Time 55m

Yield 48 cookies, 1 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1/2 cup dry white wine, warmed
1/4 cup extra virgin olive oil
vegetable oil, for frying
1 finely grated lemon, zest of
confectioners' sugar, for dusting
ground cinnamon, for dusting

Steps:

  • In a large bowl, whisk the flour with the sugar and salt.
  • Make a well in the center and pour in the wine and olive oil.
  • Gradually stir in the flour until a dough forms.
  • Transfer the dough to a work surface and knead lightly until smooth.
  • Cut the dough in half and flatten each piece into a disk.
  • Wrap the disks in plastic and let rest at room temperature for 30 minutes.
  • On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick.
  • Cut the dough into 1/2-inch-wide strips.
  • Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet.
  • Repeat with the remaining disk of dough.
  • Let the coils dry overnight, turning once.
  • In a medium saucepan, heat 2 inches of oil to 300°.
  • Set a rack over a large baking sheet.
  • Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds.
  • Repeat with the remaining coils.
  • Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest.
  • Mix equal amounts of confectioners' sugar and cinnamon and sift over the cookies.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 2197.7, Fat 57.7, SaturatedFat 8, Sodium 1177.2, Carbohydrate 355.8, Fiber 10.1, Sugar 68.7, Protein 38.8

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