Cartellate o "Rose"
(Three-Day Italian Rosettes)
- 3 1/2 cups fancy durum flour
- 1 large egg
- 1/3 cup very warm olive oil, plus some for frying
- 1/2 cup warm white wine
- 3 1/2 cups grape jelly or red currant jelly
- 2/3 cup honey
- About 2 cups dry red wine or dessert wine
- Oil for frying
- Ground cinnamon
- Ground cloves
- Thousands and Millions (candy sprinkles)
- Dough: Place flour in a mixing bowl. Add the egg and mix well.
Add the warm oil all at once and mix well again. Add the wine and mix well. the
dough should be look like regular pasta dough, if not add more wine as needed. After
the dough is well mixed, knead (even if in the electric mixer) 4 minutes. Wrap in
clear plastic paper and let sit for 15 minutes.
- Roll out the dough, like you would to make pasta, by hand, or with a pasta machine.
the dough should be just a little under 1/8 inch thick. with a pastry wheel cut
into strips about 1 1/2 inches wide and about 12 inches long. Using a brush moisten
the top edge lengthwise with a little wine. Place the tip of your index finger vertically
1 inch from either end, lift and pinch the top and bottom edges around your finger
to form a cup. Continue the process the length of the dough ( you should have 8
or 9 openings of about 3/8 of an inch between openings. with pinched dough in between
each one. curl the dough into itself by holding one end and spinning the other end
until it looks like a flat rose. Carefully place rose on a cookie sheet and proceed
with remainder. Continue until you have used all the dough. Let roses set uncovered
overnight. They will be hard and dry by the next day.
- Filling: Place all the filling ingredients except oil in a saucepan
for about an hour or until all is smooth and liquid, to sample place a little bit
on a cool dish and let cool completely. If it is the consistency you like and will
hold its shape (it must be firm enough to set up like thick honey, but not too firm
where it is lumpy), proceed with, if not, cook down a bit and then test again. If
it gets too thick, add more wine and thin again. If you do this, make sure to add
the wine a little at a time because it takes a while for for it to absorb the mixture
properly. When it is just right keep it hot over very low heat watching it carefully.
- To fry the "Roses": Heat oil to 375 degrees F in a deep 8- inch pan,
Place 2 or 3 of the roses in at a time and fry until they are an even very light
gold color. Drain them upside down on a rack with a pan or kitchen towels underneath.
When they are drained and still hot, submerge each rose into the filling mixture
for a minute or two. Carefully lift them out with tongs or a slotted spoon and set
right side up with all the little openings filled with the jelly mixture on a draining
- Proceed with the others and arrange them on a plate.
- Before serving they should be sprinkled with a bit of ground cinnamon and perhaps
a bit of cloves. If desired, toss a handful of thousands and millions on.
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