Create Scartellate For Christmas: Italian Fried Dough Rosettes With Honey And Walnuts.

Love What UEAT
Oct 20, 2024
3 min read

Updated: Oct 13

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Many of you may know them as Cartellate, however; from my mother’s region of Campania, to be more precise, town of Andretta, province of Avellino, we call them

Scartellate. These delectable fried sweet dough twirled up to resemble a rose (rosette), are made exclusively during the Christmas holidays.

Today we will show you how simple these pretty looking, delicious Christmas treats are to make. Ready, set, andiamo!

INGREDIENTS:

5 cups (approx 600 g) all purpose flour (sifted) + extra for dusting work surface

8 large eggs (room temp)

1/4 tsp. (2.5ml) salt

1 tsp. (5ml) baking powder

3/4 cup (225 g) sugar

1/2 cup (125ml) neutral oil - PLUS neutral oil for frying

GARNISH:

Drizzles of honey and chopped walnuts

You can also add coloured sprinkles

DIRECTIONS -

DIRECTIONS: Fried over stovetop

We are using the well method, however; you can use a stand mixer.

1) Pour flour onto your work surface. Make a “well” in the centre.

2) Evenly sprinkle the baking powder & salt around the rim of the well.

3) Add the sugar & oil into the eggs. Beat with a fork till well combined.

4) Pour a bit of the mixture inside the “well”.

5) With the tip of your fingers, start to pull in some of the flour into the egg mixture.

6) As it starts to bind, pour in a little more egg mixture. Draw in more flour,

7) Repeat till all the egg mixture is added into the flour. Start to form the dough.

8) Knead the dough. Approx 10-12 minutes. Dough should be soft with a little bounce back when you press your fingers on top of the dough.

9) Divide the dough in half. Lightly oil both halves. Place in 2 separate bowls. Cover with plastic wrap & tablecloth.

10) Let rest for 1 hour.

11) Dough has rested & ready to be rolled out.

12) Lightly flour your work surface. Roll out one piece of dough at a time, to a thinness of 1/8”(3.2mm).

13) Using a pastry cutter (pizza cutter or sharp knife) cut 1”-1 1/4” (approx 2.5-3cm) strips. Start by forming the Scartellate (one strip at a time) by pinching the strip all along together, leaving space in between each pinch, while leaving open pockets. Make sure when pinching, seal seams.

14) Begin rolling the strip around itself. Pinch to seal seams in between the pockets as you roll. As you make them, cover them with a tablecloth or tea towels to avoid the dough from drying out.

15) Repeat till all the strips of dough are rolled up. TIME TO FRY

16) In a deep large pan, over medium/high heat, start heating your oil. Test if oil is ready by gently dropping in a small piece of dough. If it begins to sizzle & rise to the top, ready to start frying.

17) Gently lower 3-4 Scartellate at a time. Do not overcrowd as the Scartellate will plump up a bit because of the baking powder.