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ISO: ISO: An italian cookie, rolled, twisted into knot, fried, then drenched in warm honey.
- Thread starter marilynfl
- Start date
In Search Of:
I think fried dough drenched in honey is a popular technique in Italy. In Dolce
Italiano, there are two recipes for fried dough with honey. One is in strips (cenci) and the other is in balls (strufoli).
PS. I checked this book out from the library and I'm totally holding it hostage! I don't want to part with it...there are so many good recipes in here!
Italiano, there are two recipes for fried dough with honey. One is in strips (cenci) and the other is in balls (strufoli).
PS. I checked this book out from the library and I'm totally holding it hostage! I don't want to part with it...there are so many good recipes in here!
julie-r-wa
Well-known member
Found various examples under diff names. Here's one. Rec: Cartellate
** Cartellate **
Cartellate: These are classic Christmastime pastries from Altamura, a town in northeastern Puglia. Tradition dictates that they be dipped in vincotto, concentrated grape must, when done, but you can also dip them in honey.
Prep Time: 45 minutes
Cook Time: 15 minutes
8 1/3 cups (1 k, 2 1/4 pounds) flour
2 egg yolks
2/3 cup olive oil
1/2 cup (100 g) sugar
White wine (wealthy families used tangerine juice)
Olive oil for frying
Warm the wine or juice, then combine all the ingredients, adding enough liquid to obtain a smooth, elastic dough. Knead it well, cut it into 4 pieces, and roll the first out into a 16th of an inch thick (2 mm) thick sheet (now many people crank their dough through the rollers of a pasta machine). Cut the sheet in to 1 by 3-inch strips, making a slice down the middle of each strip. Continue rolling out dough and cutting it into strips until you're done.
As a variation, you can make "roses" by cutting slightly smaller strips and pinching their long ends together. In either case, fry the cartellate or rose until crisp and golden, drain them well on absorbent paper, and dip them in either honey or vincotto. You could also dust them with confectioner's sugar.
http://italianfood.about.com/od/tastysweettreats/r/blr0926.htm
More Cartellate recipes at:
http://www.mangiabenepasta.com/cartellate.html
http://www.recipelink.com/mf/3/8735
** Cartellate **
Cartellate: These are classic Christmastime pastries from Altamura, a town in northeastern Puglia. Tradition dictates that they be dipped in vincotto, concentrated grape must, when done, but you can also dip them in honey.
Prep Time: 45 minutes
Cook Time: 15 minutes
8 1/3 cups (1 k, 2 1/4 pounds) flour
2 egg yolks
2/3 cup olive oil
1/2 cup (100 g) sugar
White wine (wealthy families used tangerine juice)
Olive oil for frying
Warm the wine or juice, then combine all the ingredients, adding enough liquid to obtain a smooth, elastic dough. Knead it well, cut it into 4 pieces, and roll the first out into a 16th of an inch thick (2 mm) thick sheet (now many people crank their dough through the rollers of a pasta machine). Cut the sheet in to 1 by 3-inch strips, making a slice down the middle of each strip. Continue rolling out dough and cutting it into strips until you're done.
As a variation, you can make "roses" by cutting slightly smaller strips and pinching their long ends together. In either case, fry the cartellate or rose until crisp and golden, drain them well on absorbent paper, and dip them in either honey or vincotto. You could also dust them with confectioner's sugar.
http://italianfood.about.com/od/tastysweettreats/r/blr0926.htm
More Cartellate recipes at:
http://www.mangiabenepasta.com/cartellate.html
http://www.recipelink.com/mf/3/8735
REC: Italian bow-knot...
Italian bow-knot
300 grams all-purpose flour
50 grams granulated sugar
2 whole eggs
30 grams unsalted butter -- melted
1/2 cup rum -- (or any other preferred liqueur)
1 orange -- rind of (or lemon)
1 pinch salt
confectioners sugar for dusting -- for dusting
oil -- for frying
Make a rather consistent dough (as when making pasta) with the flour, eggs, sugar, liqueur, melted butter (some people use olive oil), grated rind and salt. Knead well, make a ball, place in a bowl covered with plastic and let it rest for half an hour in a cool place.Place dough on a wooden board and stretch it out in a thin sheet with a manual pasta machine. Cut the pasta strips with a crimping wheel into smaller strips (about 2 inches wide and as long as you like) and make very loose bows (or cut it in lozenges, rectangular shapes or anything, but the bows are the nicest). Deep fry in hot oil (my mother used lard, it is traditional of Northern Italy). Sprinkle with confectioners sugar. Can be eaten warm or at room temperature.
Italian bow-knot
300 grams all-purpose flour
50 grams granulated sugar
2 whole eggs
30 grams unsalted butter -- melted
1/2 cup rum -- (or any other preferred liqueur)
1 orange -- rind of (or lemon)
1 pinch salt
confectioners sugar for dusting -- for dusting
oil -- for frying
Make a rather consistent dough (as when making pasta) with the flour, eggs, sugar, liqueur, melted butter (some people use olive oil), grated rind and salt. Knead well, make a ball, place in a bowl covered with plastic and let it rest for half an hour in a cool place.Place dough on a wooden board and stretch it out in a thin sheet with a manual pasta machine. Cut the pasta strips with a crimping wheel into smaller strips (about 2 inches wide and as long as you like) and make very loose bows (or cut it in lozenges, rectangular shapes or anything, but the bows are the nicest). Deep fry in hot oil (my mother used lard, it is traditional of Northern Italy). Sprinkle with confectioners sugar. Can be eaten warm or at room temperature.
REC: Cenci...
Cenci
Recipe By :Maryann Esposito
5 large eggs
1/2 cup sugar
1 large lemon -- grated zest of
1 tablespoon vanilla
4 cups unbleached all-purpose flour -- (4 to 4 1/2)
1 teaspoon baking powder
Peanut oil -- for deep frying
Confectioner's sugar
In a large bowl, beat the eggs and sugar with a whisk until well blended. Whisk in the lemon zest and vanilla. Sift 4 cups of the flour and the baking powder together and add to the egg mixture. Mix with your hands to form a ball of dough. Turn the dough out onto a floured surface and knead it until it is soft, but no longer sticky; add more flour if necessary.
Cut the dough into 4 pieces. Roll each piece out on a floured surface with a rolling pin to a thickness of ¼ inch. With a pastry wheel or a sharp knife, cut into strips 5½ inches long and 2½ inches wide. Make two 1-inch-long slits side by side in the center of each strip. Place the strips on a kitchen towel, and roll out and cut the remaining pieces of dough. A pasta machine, set to the finest setting, can also be used for thinning the dough.
In a deep fryer, heat the peanut oil to 375?F. Fry the strips a few at a time until golden brown. Drain on brown paper and let cool.
Sprinkle with confectioner's sugar and serve.
Yield:
"5 Dozen"
NOTES : This recipe makes a lot, but you can freeze the fried dough. Freeze, unsugared, in plastic bags. To serve, let defrost completely, then sprinkle with confectioner's sugar.
There are many regional versions of these sweet fried confections, called cenci, or rags, because originally they were made from tattered bits and pieces of leftover dough. My grandmother Saporito cut hers with a pastry wheel into narrow strips, loosely tied them into knots, and dropped them into hot oil. The crispy sweets were piled high on a plate and covered with a blanket of confectioner's sugar. This version, which comes from Montalcino, makes a dough that is a little softer than the southern type.
MAKES 5 TO 5 1/2 DOZEN
Cenci
Recipe By :Maryann Esposito
5 large eggs
1/2 cup sugar
1 large lemon -- grated zest of
1 tablespoon vanilla
4 cups unbleached all-purpose flour -- (4 to 4 1/2)
1 teaspoon baking powder
Peanut oil -- for deep frying
Confectioner's sugar
In a large bowl, beat the eggs and sugar with a whisk until well blended. Whisk in the lemon zest and vanilla. Sift 4 cups of the flour and the baking powder together and add to the egg mixture. Mix with your hands to form a ball of dough. Turn the dough out onto a floured surface and knead it until it is soft, but no longer sticky; add more flour if necessary.
Cut the dough into 4 pieces. Roll each piece out on a floured surface with a rolling pin to a thickness of ¼ inch. With a pastry wheel or a sharp knife, cut into strips 5½ inches long and 2½ inches wide. Make two 1-inch-long slits side by side in the center of each strip. Place the strips on a kitchen towel, and roll out and cut the remaining pieces of dough. A pasta machine, set to the finest setting, can also be used for thinning the dough.
In a deep fryer, heat the peanut oil to 375?F. Fry the strips a few at a time until golden brown. Drain on brown paper and let cool.
Sprinkle with confectioner's sugar and serve.
Yield:
"5 Dozen"
NOTES : This recipe makes a lot, but you can freeze the fried dough. Freeze, unsugared, in plastic bags. To serve, let defrost completely, then sprinkle with confectioner's sugar.
There are many regional versions of these sweet fried confections, called cenci, or rags, because originally they were made from tattered bits and pieces of leftover dough. My grandmother Saporito cut hers with a pastry wheel into narrow strips, loosely tied them into knots, and dropped them into hot oil. The crispy sweets were piled high on a plate and covered with a blanket of confectioner's sugar. This version, which comes from Montalcino, makes a dough that is a little softer than the southern type.
MAKES 5 TO 5 1/2 DOZEN
julie-r-wa
Well-known member
Another rec: Cartellate
Cartellate
Cartellate are crisp pastry spirals that are drizzled with honey. They are sometimes called the "dahlias of Saint Nicholas" because of their color and shape and also their association with the nuns of the hospice for pilgrims of Saint Nicholas of Bari.
At one time honey was expensive and not always available, so cooks used a syrup made from figs to drizzle over the cartellate. Alternatively, the pastries were drizzled with mostocotto (grape must or juice) cooked down to a thick, sweet syrup.
Our recipe calls for honey, but if you would like a truly traditional version of cartellate try them with the fig syrup or mostocotto.
Makes about 3 dozen
2 cups flour
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup water Vegetable oil for frying
1 cup honey *
In a large bowl, combine the flour, oil, salt and cinnamon. Slowly add the water, and beat until a dough forms. Use more or less water just to get a dough that holds together. Shape the dough into a ball. Wrap in plastic and let rest at room temperature for 1 hour.
Divide the dough into 4 pieces. Dust each piece with flour. Pass it through a pasta machine set at the widest opening. Pass each piece through successive settings until thin. On a manual pasta machine we stop at setting #6. Place each pasta strip on a lightly floured surface. With a fluted pastry cutter, cut the dough into strips 10 x 1-1/4 inches. Fold each strip in half lengthwise but do not press it together. With the wavy edges up, wind the strips into loose spirals about 2 inches wide. Pinch the edges to seal. Place on an oiled baking sheet. Let the pinwheels dry at room temperature for 2 hours.
Heat oil in a deep fryer to 370 degrees F. Carefully add a few pinwheels at a time to the oil. Fry until evenly golden, about 1 minute. Remove with a slotted spoon to a paper-towel lined plate. Heat honey in a small saucepan until it thins. Arrange the cartellate on a large platter. Drizzle with the warm honey. Best served immediately or within a few hours.
* Fig syrup or cotto mosto may also be heated and drizzled over the cartellate in lieu of the honey.
http://www.mangiabenepasta.com/cartellate.html
Cartellate
Cartellate
Cartellate are crisp pastry spirals that are drizzled with honey. They are sometimes called the "dahlias of Saint Nicholas" because of their color and shape and also their association with the nuns of the hospice for pilgrims of Saint Nicholas of Bari.
At one time honey was expensive and not always available, so cooks used a syrup made from figs to drizzle over the cartellate. Alternatively, the pastries were drizzled with mostocotto (grape must or juice) cooked down to a thick, sweet syrup.
Our recipe calls for honey, but if you would like a truly traditional version of cartellate try them with the fig syrup or mostocotto.
Makes about 3 dozen
2 cups flour
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup water Vegetable oil for frying
1 cup honey *
In a large bowl, combine the flour, oil, salt and cinnamon. Slowly add the water, and beat until a dough forms. Use more or less water just to get a dough that holds together. Shape the dough into a ball. Wrap in plastic and let rest at room temperature for 1 hour.
Divide the dough into 4 pieces. Dust each piece with flour. Pass it through a pasta machine set at the widest opening. Pass each piece through successive settings until thin. On a manual pasta machine we stop at setting #6. Place each pasta strip on a lightly floured surface. With a fluted pastry cutter, cut the dough into strips 10 x 1-1/4 inches. Fold each strip in half lengthwise but do not press it together. With the wavy edges up, wind the strips into loose spirals about 2 inches wide. Pinch the edges to seal. Place on an oiled baking sheet. Let the pinwheels dry at room temperature for 2 hours.
Heat oil in a deep fryer to 370 degrees F. Carefully add a few pinwheels at a time to the oil. Fry until evenly golden, about 1 minute. Remove with a slotted spoon to a paper-towel lined plate. Heat honey in a small saucepan until it thins. Arrange the cartellate on a large platter. Drizzle with the warm honey. Best served immediately or within a few hours.
* Fig syrup or cotto mosto may also be heated and drizzled over the cartellate in lieu of the honey.
http://www.mangiabenepasta.com/cartellate.html
Cartellate
REC: Powdered Sugar Strips (Cenci)...
Powdered Sugar Strips (Cenci)
Recipe By :Maryann Esposito
1/4 cup sugar
2 tablespoons unsalted butter -- melted and cooled
2 large eggs
2 tablespoons rum -- orange liqueur or brandy
2 large oranges -- or lemons, zest of
1/2 teaspoon salt
2 cups unbleached all-purpose flour
6 cups canola oil -- for frying
1/3 cup confectioner's sugar
In a bowl, whisk together the sugar, butter, eggs, rum, zest, and salt. Stir in the flour and then use your hands to create a smooth ball of dough. Or make the dough in a food processor. Place the dough in a bowl, cover it with plastic wrap and allow it to rest for an hour in the refrigerator.
Divide the dough into four pieces and work with one at a time.
To roll the dough out by hand, use a rolling pin and roll out each piece into a rectangle no more than 1/8-inch thick. Use a pastry wheel to cut irregular shaped pieces about 5½-inches long and 2-inches wide. Make a 1-inch slit in the center of each piece but do hot cut through to the ends. Place the pieces on clean towels until all the dough is used.
To thin the dough using a pasta machine, flatten the dough slightly with a rolling pin, then lightly dust it with flour and thin it in the machine using the roller section. I thin the dough to the highest number on my machine, which is 7, because I like my cenci thin, but adjust for the thickness you prefer. Cut into strips as described above.
Heat 6 cups of vegetable oil to 375?F. in a deep fryer or in a heavy clad pot. (Test the temperature of the oil with a candy thermometer if using a heavy clad pot.) Fry the cenci a few at a time until golden brown. Drain them on paper towels.
While still warm, place the cenci in a clean paper bag with the confectioner's sugar. Close the top of the bag and shake gently to coat the cenci.
These are best served the day they are made. Just try to eat only one.
Yield:
"7 Dozen"
NOTES : One of the most familiar treats in the Nannini Pastry Shop display cases are mounds of crispy sugared strips called cenci, which we made at home and called rags, but cenci sounds more elegant. These randomly cut pieces of orange or lemon scented dough were fried and then coated in confectioner's sugar. In Tuscany at Carnivale time this sweet treat is made everywhere and everyone has their fill before the austere Lenten season of denial begins. A pasta machine is perfect for thinning the dough.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Powdered Sugar Strips (Cenci)
Recipe By :Maryann Esposito
1/4 cup sugar
2 tablespoons unsalted butter -- melted and cooled
2 large eggs
2 tablespoons rum -- orange liqueur or brandy
2 large oranges -- or lemons, zest of
1/2 teaspoon salt
2 cups unbleached all-purpose flour
6 cups canola oil -- for frying
1/3 cup confectioner's sugar
In a bowl, whisk together the sugar, butter, eggs, rum, zest, and salt. Stir in the flour and then use your hands to create a smooth ball of dough. Or make the dough in a food processor. Place the dough in a bowl, cover it with plastic wrap and allow it to rest for an hour in the refrigerator.
Divide the dough into four pieces and work with one at a time.
To roll the dough out by hand, use a rolling pin and roll out each piece into a rectangle no more than 1/8-inch thick. Use a pastry wheel to cut irregular shaped pieces about 5½-inches long and 2-inches wide. Make a 1-inch slit in the center of each piece but do hot cut through to the ends. Place the pieces on clean towels until all the dough is used.
To thin the dough using a pasta machine, flatten the dough slightly with a rolling pin, then lightly dust it with flour and thin it in the machine using the roller section. I thin the dough to the highest number on my machine, which is 7, because I like my cenci thin, but adjust for the thickness you prefer. Cut into strips as described above.
Heat 6 cups of vegetable oil to 375?F. in a deep fryer or in a heavy clad pot. (Test the temperature of the oil with a candy thermometer if using a heavy clad pot.) Fry the cenci a few at a time until golden brown. Drain them on paper towels.
While still warm, place the cenci in a clean paper bag with the confectioner's sugar. Close the top of the bag and shake gently to coat the cenci.
These are best served the day they are made. Just try to eat only one.
Yield:
"7 Dozen"
NOTES : One of the most familiar treats in the Nannini Pastry Shop display cases are mounds of crispy sugared strips called cenci, which we made at home and called rags, but cenci sounds more elegant. These randomly cut pieces of orange or lemon scented dough were fried and then coated in confectioner's sugar. In Tuscany at Carnivale time this sweet treat is made everywhere and everyone has their fill before the austere Lenten season of denial begins. A pasta machine is perfect for thinning the dough.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
shaun-in-to
Well-known member
I vote for strufoli, in Traca's post. Every Italian recipe has at least 162 variations, so
somewhere I'm sure strufoli are knotted.
The Silver Spoon has a recipe for chiacchiere, or sweet fritters. A simple sweet dough is rolled out, cut in strips, knotted, and fried, then dusted in icing sugar. You could pour honey over them too, but it might not absorb so much the way strufoli lap it up.
somewhere I'm sure strufoli are knotted.
The Silver Spoon has a recipe for chiacchiere, or sweet fritters. A simple sweet dough is rolled out, cut in strips, knotted, and fried, then dusted in icing sugar. You could pour honey over them too, but it might not absorb so much the way strufoli lap it up.
Rec: Strufoli
From Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma
Every Italian mother from Naples southward has a recipe for strufoli, honey-coated fried balls of doughy love enjoyed at many a Christmas celebration. I adore strufoli and have worked on my recipe year after year to get it right. I think the secret is to heat the honey in a large saute pan and then add the fried strufoli; allowing them to really soak up the honey prevents them from drying out. Adding a bit of vin santo to the pot is a trick I learned from my grandmother; it prevents the honey from reducing too much and making the strufoli too sticky. Multicolored sprinkles, of course, are a must. Makes 45 to 50 strufoli.
1 1/2 cups unbleached, all-purpose flour, plus more for kneading
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened
2 tablespoons confectioners' sugar
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Olive oil, for frying
2 cups honey
1/2 cup vin santo or other sweet dessert wine
Multicolored or Christmas-colored sprinkles
In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on a medium speed with the butter, confectioners' sugar, granulated sugar, and vanilla extract until combined; the mixture will appear somewhat curdled. Add the dry ingredients and beat on a low speed, to form a soft dough, about 1 minute. Turn the mixture onto a floured board and, using the remaining flour as needed, knead until the dough is smooth and firm enough to handle, about 1 minute.
Divide the dough into 3 pieces. Work with 1 piece at a time, keeping the other 2 pieces wrapped in plastic in the refrigerator. Have ready a parchment or waxed paper lined baking sheet, lightly dusted with flour.
Lightly dust your rolling surface and the piece of dough with flour. Using your hands, roll the dough into a long rope, about 1/2 inch in diameter. Cut the rope into 1/2 inch pieces and roll each piece in your palms to form a ball. Place each ball on the flour-dusted baking sheet; as you make the strufolo, keep them covered with a sheet of plastic wrap to prevent them from drying and forming a skin. Repeat with the other 2 pieces of dough, keeping the strufoli covered with plastic wrap as you continue to roll and shape the dough.
When all the dough has been rolled, heat 6 inches (4-6 cups) of olive oil to 360 degrees F in a heavy-bottomed stockpot or countertop fryer. Fry the strufoli in batches of 10 to 12, taking care not to overcrowd the pot. The strufoli should be puffed and golden brown on all sides. Drain them on a baking sheet lined with paper towels.
After you have fried all the dough, place the honey and vin santo in a large saute pan with high sides and heat slowly over medium heat until it just comes to a boil. Add the strufoli in batches, coating them completely with honey. Remove the strufoli with a slotted spoon and pile them on a serving plate. Drizzle any left over honey over the pile of struoli and decorate them with colored sprinkles.
When the strufoli have cooled, cover the pile with plastic wrap to prevent them from drying out.
Strufoli are best served on the same day they are fried; any leftovers should be wrapped in plastic and stored at room temperature for 1 additional day.
http://www.amazon.com/Dolce-Italiano-Desserts-Babbo-Kitchen/dp/0393061000/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228925939&sr=8-1
From Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma
Every Italian mother from Naples southward has a recipe for strufoli, honey-coated fried balls of doughy love enjoyed at many a Christmas celebration. I adore strufoli and have worked on my recipe year after year to get it right. I think the secret is to heat the honey in a large saute pan and then add the fried strufoli; allowing them to really soak up the honey prevents them from drying out. Adding a bit of vin santo to the pot is a trick I learned from my grandmother; it prevents the honey from reducing too much and making the strufoli too sticky. Multicolored sprinkles, of course, are a must. Makes 45 to 50 strufoli.
1 1/2 cups unbleached, all-purpose flour, plus more for kneading
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened
2 tablespoons confectioners' sugar
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
Olive oil, for frying
2 cups honey
1/2 cup vin santo or other sweet dessert wine
Multicolored or Christmas-colored sprinkles
In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on a medium speed with the butter, confectioners' sugar, granulated sugar, and vanilla extract until combined; the mixture will appear somewhat curdled. Add the dry ingredients and beat on a low speed, to form a soft dough, about 1 minute. Turn the mixture onto a floured board and, using the remaining flour as needed, knead until the dough is smooth and firm enough to handle, about 1 minute.
Divide the dough into 3 pieces. Work with 1 piece at a time, keeping the other 2 pieces wrapped in plastic in the refrigerator. Have ready a parchment or waxed paper lined baking sheet, lightly dusted with flour.
Lightly dust your rolling surface and the piece of dough with flour. Using your hands, roll the dough into a long rope, about 1/2 inch in diameter. Cut the rope into 1/2 inch pieces and roll each piece in your palms to form a ball. Place each ball on the flour-dusted baking sheet; as you make the strufolo, keep them covered with a sheet of plastic wrap to prevent them from drying and forming a skin. Repeat with the other 2 pieces of dough, keeping the strufoli covered with plastic wrap as you continue to roll and shape the dough.
When all the dough has been rolled, heat 6 inches (4-6 cups) of olive oil to 360 degrees F in a heavy-bottomed stockpot or countertop fryer. Fry the strufoli in batches of 10 to 12, taking care not to overcrowd the pot. The strufoli should be puffed and golden brown on all sides. Drain them on a baking sheet lined with paper towels.
After you have fried all the dough, place the honey and vin santo in a large saute pan with high sides and heat slowly over medium heat until it just comes to a boil. Add the strufoli in batches, coating them completely with honey. Remove the strufoli with a slotted spoon and pile them on a serving plate. Drizzle any left over honey over the pile of struoli and decorate them with colored sprinkles.
When the strufoli have cooled, cover the pile with plastic wrap to prevent them from drying out.
Strufoli are best served on the same day they are fried; any leftovers should be wrapped in plastic and stored at room temperature for 1 additional day.
http://www.amazon.com/Dolce-Italiano-Desserts-Babbo-Kitchen/dp/0393061000/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228925939&sr=8-1
Is there a version of this in every European country? Poland, Ukraine, Russia,
Hungary,....seems like apple pie over here.
So tempting. If someone could tell me that this would be healthful, I could love these things. Perhaps not so much healthful but more to do with size of hips.
I noticed George Foreman has a deep fryer that supposedly spins off excess oil. Once a few edits have occurred in its design, I may go for it.
I've printed this and will talk to myself later. Such temptations!
Hungary,....seems like apple pie over here.
So tempting. If someone could tell me that this would be healthful, I could love these things. Perhaps not so much healthful but more to do with size of hips.
I noticed George Foreman has a deep fryer that supposedly spins off excess oil. Once a few edits have occurred in its design, I may go for it.
I've printed this and will talk to myself later. Such temptations!
Here's the back story:
My Italian MIL made these every year with her sisters. She was not a good baker, but she could crank these by the hundreds.
They were hard, tough and over-sweet. And with every mouthful, I thought: "these have so much potential!"
I never knew if it started out a bad recipe or if her methodology (her being of the persuasion that you could change all ingredients in any recipe and still get the same result) made it bad.
So...I'd like to try them, but worry what Larry will think: will he be disappointed if they are NOT hard, tough and oversweet? Am I courting disaster by stepping on fragile childhood Christmas memories, even if the newer version would, I'm sure, be so much better.
Or, will the newer, better version chisel away and happily replace that old crusty memory?
My Italian MIL made these every year with her sisters. She was not a good baker, but she could crank these by the hundreds.
They were hard, tough and over-sweet. And with every mouthful, I thought: "these have so much potential!"
I never knew if it started out a bad recipe or if her methodology (her being of the persuasion that you could change all ingredients in any recipe and still get the same result) made it bad.
So...I'd like to try them, but worry what Larry will think: will he be disappointed if they are NOT hard, tough and oversweet? Am I courting disaster by stepping on fragile childhood Christmas memories, even if the newer version would, I'm sure, be so much better.
Or, will the newer, better version chisel away and happily replace that old crusty memory?
shaun-in-to
Well-known member
Hmm. "Hard and tough" suggests these were more like the rolled-out dough ones charlie
and Julie (and The Silver Spoon) give, not puffy strufoli.
and Julie (and The Silver Spoon) give, not puffy strufoli.
Marilyn, here is previous post with similar cookies.
Here's a response from Marbalet to your original request in 2000
(Blame the formatting (or lack thereof) on epi)
Marbalet@McDonoughGA: ISO:Claire In Kelsey=Italian Heirloom Cookie Recipes 4 U
Posted: Sep 19, 2000 9:15 PM
Claire, I hope that one of these recipe sounds like what you are looking for, maybe called by a different name, hopefully...
Cartellatte (Italian Wine Cookies)
Ingredients:
4 lbs. Flour
2 Tbs. Cinnamon
8 oz. Salad Oil
1 Tbs. Salt
1/2 Cup Sugar
32 oz. Warm White Wine
Sprinkle cinnamon in flour. Blend in oil, salt and sugar. Add warm wine slowly until firm dough is formed. Knead well. Wrap in seran wrap to keep from drying out.
Form rosettes by putting small pieces of dough through a pasta machine roller until smooth and thin. (like noodle dough). Cut with pastry wheel in 1-in. strips. Use diagram below to illustrate how to form rosettes.
Set on tea towel after formed to dry a little. Fry rosettes in hot salad oil until golden, and drain on paper towels.
Mix vino cotto and honey (1/2 & 1/2 in a saucepan) and heat it until simmering.
Dip the fried cartelatte in this syrup. Sprinkle with colored candies.
Old-Fashioned Italian Cuchidahti Cookies
Ingredients:
1 1/2 sticks of margarine
1 cup of sugar
3 1/2 cups of sifted flour
2 tsp. Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp. Vanilla
4 eggs
Sift dry indgredients in a large bowl. Add eggs,vanilla and softened margarine. Mix well. Roll into ball and refrigerate for a while, makes it easier to handle.
Remove from bowl, and cut a piece off. Roll out flat. Use a cookie cutter, or roll into long little pieces and make a braid or shape like a wreath. Use your imagination.Make them in any shape or form you wish.
Bake on cookie sheet at 375 degrees for 10-15 minutes. Cool on wire rack.
Decorate with a mixture of powderd sugar and water. Make the paste thick but thin enough to put on cookies. Drizzle on each cookie and then put candy sprinkles on them.
Cuchidahti Filling:
1 lb of dried figs
1 lb of raisins 1 jar of honey
1 cup of walnuts
1 cup of almonds
Rind of lemon
Rind of orange
Sherry
Now, if you have a meat grinder, its best. Don't make the mistake I did once and use my blender to do this. Not a good idea! I smoke checked it. But a food processor should do the trick. You may also put the figs in some water, and stew them for a few minutes to soften them.
Chop nuts up fine in a nut chopper.
Put a 1/2 cup of sherry and other ingredients into food proccessor a little at a time, and grind up (no need to add sherry during grinding if you use a meat chopper, you can add that later when you mix in the nuts).
Remove from processor and put in large bowl, add nuts and mix well.
Add more sherry as needed as to not have mixture too dry. A medium to dry consistency is what your looking for.
Now put in a covered plastic container, and store in refrigerator. Can be stored for up to a year. Add a tsp. of sherry to mixture once a month to keep it fermented.
Now use this filling for the italian cookies. Just flatten a small piece of dough and put a tsp. of filling on it and fold sides up and pinch closed.
Bake the same as for the plain cookies. And decorate or leave plain
Marriage Cookies (Biscotti Sposalizi) p. 220
Celebrations Italian Style From Ciao Italia,
By MaryAnn Esposito
1 3/4 cups unbleached all-purpose flour, sifted
8 Tablespoons (1 stick) unsalted butter, softened, or 1/2 cup solid vegetable shortening
3/4 cup sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup unsweetened cocoa
1/4 cup coarsely ground walnuts
1 cup raisins, coarsely chopped
1/2 cup milk
Frosting:
1 1/2 cups confectioners sugar
2 1/2 tablespoons heavy cream
1 teaspoon unsalted butter or margarine, softened
1 teaspoon rum extract
Colored sprinkles
Preheat the oven to 3500 F.
Lightly grease two cookie sheets.
In a bowl, beat the flour and butter or shortening until well blended. Add the sugar, spices, baking powder, baking soda, cocoa, nuts, and raisins and mix well.
Add the milk and mix well to make a soft dough.
Drop teaspoonfuls of the dough onto the cookie sheets, spacing them about 1 inch apart.
Bake for 10 minutes, or until firm.
Cool on wire racks before frosting.
In a bowl, mix all the frosting ingredients until smooth.
Dip the tops of the cookies into the frosting, place on wire racks, and sprinkle tops with colored sprinkles.
Let the frosting dry completely before layering the cookies between wax paper.
" The name of these filled pastries is Cucidati, which is Sicilian for Buccellati, or "little bracelets". You may substitute butter for part or all of the lard if you wish. "
Ingredients:
2 cups dried figs
1/4 cup golden raisins
1/4 cup currants
1/4 cup candied orange peel
1/4 cup toasted and sliced almonds
1/4 cup toasted pine nuts
2(1 ounce) squares bittersweet chocolate, chopped
1/3 cup apricot preserves
1/4 cup dark rum
1 teaspoon instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 1/3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
3/4 cup lard
2 eggs
1/3 cup milk
1 egg
1 pinch salt
1/3 cup confectioners' sugar for decoration
FOR THE FILLING:
Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes.
Drain and chop coarsely in the food processor.
Combine with yellow raisins, currants, candied orange peel, toasted sliced almonds, toasted pine nuts, bittersweet chocolate, apricot preserves, rum, instant espresso coffee, cinnamon, and cloves.
To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.
FOR THE DOUGH:
Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard finely, leaving the mixture powdery.
Beat 2 eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough.
Turn the dough out on a lightly floured surface and knead lightly a few times.
Wrap the dough in plastic and chill.
Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long.
Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide.
Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough. Bring up the dough around the filling and pinch to seal. Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths.
Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes.
Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes.
Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash.
Bake at 350 degrees F (180 degrees C) for about 20 minutes, or until they are a light golden color.
Cool, dust with confectioners' sugar and store in tins, between layers of wax paper.
Makes 4 dozen
Spumoni Slices - Italian Christmas Cookies
Ingredients:
1/2 c Shortening
1/2 c Margarine or butter
3 c All purpose flour
1 c Sugar
1 Egg
2 tb Milk
1 ts Vanilla
1/2 ts Baking soda
1 Square (1 ounce) semi-sweet Chocolate, melted and Cooled
4 ts Milk
1/3 c Chopped candied red Cherries
1/2 c Chopped pistachio nuts
1/4 ts Rum flavoring
Few drops green food coloring
Powdered sugar icing or Melted chocolate (optional)
Beat shortening and margarine or butter about 30 seconds or till softened.
Add half the flour, the sugar, egg, 2 Tbsp. milk, vanilla, baking soda, and 1/4 tsp. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour.
Divide dough into thirds.
Into one portion, mix chocolate and 2 tsp. of the milk.
Into second portion, mix cherries.
Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
Press pink dough evenly in pan.
Top with chocolate dough.
Top with green dough.
Cover and chill for 4 to 24 hours.
Invert pan; remove dough. Remove plastic wrap.
Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
Place 2 inches apart on ungreased cookie sheet.
Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack.
Drizzle with powdered sugar icing tinted green or with melted chocolate.
Makes about 84
Source: Better Homes and Gardens Nut Filled Cookie Sticks (Sfratti)
Sfratti means "evicted." The name comes from Italian landlords of long ago who used sticks to chase away poor tenants who had not paid their rent. Some of them were probably poor Jews. The cookies are stick- like, and Jewish cooks have turned their origins around, making them instead sweet symbols of eviction. These honey-and-nut- filled cookies are served at Rosh Hashanah. As described in Aldo Santini's La cucina moremmana, they are made with pastry moistened with sweet wine instead of water. Butter or margarine is used, depending upon whether the rest of the meal is dairy or not. My family thinks these are better than rugelach!
For the pastry:
3 cups all-purpose flour
1 cup sugar
Pinch of salt
1/3 cup chilled margarine or unsalted butter
2/3 cup sweet wine
For the filling:
2/3 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups walnuts, coarsely chopped
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
Pinch of freshly ground black pepper
All-purpose flour or fine dried bread crumbs for dusting
1 egg yolk beaten with 2 tablespoons water, for egg wash
Chill a pastry board.
To make the dough:
In a bowl, combine the flour, sugar, and salt. Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal. Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball. (The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together.)
Divide the dough in half and flatten each half into a disk. Cover with plastic wrap and refrigerate for 1 to 2 hours.
To make the filling:
Pour the honey into a heavy-bottomed saucepan over medium-high heat.
Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes.
Add the nuts, citrus zests, and pepper and simmer for 10 minutes. Remove from the heat and let cool until you can touch the mixture without burning yourself.
Dust the chilled board with flour or bread crumbs.
Pour the filling onto the board and, using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long. Act quickly as the mixture sets up fast!
Preheat an oven to 375 degrees F.
Butter 1 or 2 baking sheets or line with parchment paper.
On a lightly floured board, divide the dough into 6 equal pieces. Roll out each piece into a 4-inch-wide strip that is 12 to 14 inches long.
Place a strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste. Cut into finger-length cookies. Place on the prepared baking sheet(s). Brush the sticks with the egg wash glaze.
Bake until golden, about 20 minutes. Transfer to a rack to cool.
These keep well but you won't have them long!
Makes Forty-Eight 2-inch-long cookies
From: Cucina Ebraica by Joyce Goldstein Chronicle Books 1998, Hardcover, US $29.95 Reprinted by permission.
Italian Anisette Filled Cookies
Dough Ingredients:
5 1/2 c Flour
1/2 c Sugar
6 t Baking powder
1/4 t Salt
2 T Anisette liqueur
6 lg Eggs
2 t Vanilla
1 lb Butter or margarine
Filling Ingredients:
3 c Raisins
1 lb Figs
1/2 c Brown sugar
1 c Walnuts
t Cinnamon
2 T Water
Dough Directions:
Mix flour, sugar, salt and baking powder in large bowl. Cut in butter until it resembles coarse meal.
Make a well, add eggs and vanilla. Mix with wooden spoon until mixture leaves side of bowl.
Filling Directions:
Chop or grind fruit and nuts.
Add cinnamon, brown sugar, and water.
Cook over low heat until fruit is soft and filling has thickened. Set aside, cool.
Roll dough thin, cut in 2" circles with cookie cutter.
Put 1 T of filling in center, fold and seal edges.
Bake in 375 degree oven until golden brown.
Ravioli Dolci "Sweet ravioli" is a tasty cherry filled cookie with in delicate cookie "pasta". A food processor will help assemble this cookie quickly. Also, Marsala wine is particularly nice in this recipe. Cookies may also be deep-fried.
type: refrigerator, formed
makes: 4 dozen
Ingredients:
5 ounces butter
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
pinch of salt
1 egg
1/3 cup chilled dry wine
3/4 pound ricotta cheese
1/4 cup sifted powdered sugar
zest of 1/2 lemon
1 cup cherry preserves
1 beaten egg
powdered sugar, optional
Rub together butter, flour, sugar, baking soda, and salt until mixture is crumbly. Mix in egg and wine. Form the dough into a ball, wrap in plastic wrap and refrigerate 1 hour.
Meanwhile make filling by combining the ricotta, sugar, lemon zest, and cherry preserves.
Preheat oven to 3500F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/4"-1/8" in thickness. Carefully remove the top sheet of wax paper.
Cut dough into rectangles (these will fold over to make squares. Put some filling in the "center" of the side of the rectangle. Fold over the rectangle to make a square. Squeeze ends closed and press all sides with a fork.
Place on a baking sheet about 2" apart and brush tops with beaten egg.
Bake for 9-12 minutes or until golden brown.
Let cool on cookie sheet 2-3 minute then transfer cookies to wire racks to cool completely.
Sprinkle with powdered sugar.
Italian Crescent Cookies
Basic Dough
Ingredients:
1/2 cup warm milk- about 105 degrees
1 tbsp sugar
2 cakes yeast (or 2 packages dry active)
Dissolve yeast in warm milk. Add sugar and proof in warm place until foamy.
Dough Ingredients:
6 cups all-purpose flour
1 tsp salt
1/3 cup sugar less the tbsp used to proof yeast
1/4 lb soft butter
3 beaten eggs
1 cup sour cream at room temperature
grated rind of one lemon
dash nutmeg
Place flour, salt, sugar, lemon rind and nutmeg in a large bowl and mix.
Add soft butter, eggs and sour cream. Mix well.
Add yeast mixture and mix thoroughly. Let rest 5 minutes.
Knead until dough is pliant (about 10 minutes).
Place in greased bowl to rise, cover and put in a warm, draft-free spot for 45 minutes.
Nut Filling Ingredients:
1 1/2 lbs ground walnuts
1 1/2 cups cream
3 egg yolks
1/4 lb butter
3 egg whites beaten stiff with 1 tbsp sugar
1/3 cup honey
1/2 cup chopped pitted dates
1/2 cup chopped figs
1 tbsp grated orange rind
1 tsp vanilla
1 tbsp brandy (optional)
1 tbsp grated lemon rind
1 1/3 cups sugar
1 tbsp cinnamon
Scald cream and pour over walnuts. Add butter and let it melt in the hot mixture.
Add honey, sugar and mix. Add lemon rind, orange rind, vanilla, cinnamon, brandy and slightly beaten egg yolks. Mix.
Fold egg whites into nut mixture and set aside.
Roll out dough- fill as you wish either in a large pan with crust on top and bottom or in small cookie crescent shapes.
Let rise either way for about 45 minutes.
Bake at 350 degrees (1/2 hour at 350 then 1/2 hour or longer at 325 for the big pan) and cool.
Ice with powdered sugar frosting (powdered sugar, a tiny bit of cream and about a tsp of vanilla.)
http://food4.epicurious.com/HyperNews/get/cookie/704/1.html
marilyn fl
http://www.finerkitchens.com/swap/forum1/79610_Heres_a_response_from_Marbalet_to_your_original_request_in_2000
...and additional comment from YOU about how you made them.
Claire In Kelsey: I make these every year and this is what I do...
Posted: Nov 25, 2000 9:52 PM
roll out that dough by hand REALLY thin. Cut into strips with the zigzag cutter. Bring the edges of the strips up to form holes or pockets. Then spiral around to form a "rose". Let dough set over night in it's formed shape. This can cover every available flat surface you have, including your ironing board. The next day deep fry. The next day, heat in the largest pan you have the two gallons of grape juice syrup you made three months ago from the six gallons of grape juice from the first pressing of the wine grapes (how's that for esoteric?). Dip each rose in the syrup, layer in a foil lined container, sprinkling each layer with a light dusting of cinnamon sugar. Let rest two weeks and then gobble. I know Marg's recipe is much different, but originally I was looking for the above recipe. Marg posted her's which is very similar.
marilyn fl
Geez Louise, I actually found it. The Archive Gods must be smiling: Marg's 3-Day Italian Rosettes
Date: Tue, 20 Oct 1998 05:45:59 GMT
From: Sharon H. (@207.105.8.73 ())
Rec: Marg's 3-day Italian Rosettes...
Wow - I had it on my hard drive.
From: Margaret in PA (@206.245.151.92)
Claire, from one mad woman to another, I
have hit pay dirt!!!!.. It's long so get comfy.
Cartellate o "Rose"
3 1/2 cups fancy durum flour
1 large egg
1/3 cup very warm olive oil, plus some for
frying ( I am sure you can use veggie oil,
but this is an old recipe, plus olive oil is
better for you despite what the so called
experts say)
1/2 cup warm white wine.
For the filling:
3 1/2 cups grape jelly or red currant jelly
2/3 cup honey
about 2 cups dry red wine or dessert wine.
water can be used in a pinch.
oil for frying.
For decoration:
ground cinnamon
ground cloves
thousands and millions (those are usually
referred to as candy sprinkles)
Place flour in a mixing bowl (you can use
your Kitchen Aid) 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
( saran) and leave for 15 minutes. then 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 lenghtwise
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 till it looks like
a flat rose , carefull place rose on a cookie
sheet and proceed with remainder. keep at it
till you have used all the dough. let them
set uncovered overnight they will be hard and
dry by the next day.
Prepare the filling.
Place all the filling ingredients except oil
in a saucepan for about an hour or till all
is smooth and liquid, to sample place a
little bit on a cool dish and let cool
completely. If it is the consistancy you like
and will hold it's shape ( it must be firm
enough to set up like thick honey, but nott
to firm where it is lumpy)proceed with
recipe, if not cook down a a bit and then
test again, if by chance it gets too thicj
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
absorbe the mixture properly. when it is just
right keep it hot over a very low heat
watching it always.
To fry the "Rose"
Heat oil to 375 in a deep 8 inch pan,place 2
or 3 of the roses in at a time and fry till
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 flower
into the filling mixture for a minute or two.
Carefully lift them out with tongs or a
slotted spoon and set right side upwith all
the little openings filled with the jelly
mixture on a draining rack. proceed with the
others and arrange them on a plate. before
serving they should be sprinkled with a bit
of ground cinnamon and if you feel like a bit
of cloves, then if you want you can toos a
handful of thousands and millions on.
I am sure you can make this eaiser if you
feel like it maybe not doing the poke and
twist thig, maybe just cutting them out, Is
this what you remember?
Sorry the husband is un-internet, perhaps you
can make him run some errands while you are
home and then take a sneak.
Have a very Merry Christmas.
Alert us of bad posts.
Responses
1. ohmygosh, THANK YOU! I remember these from Christmas in Italian homes, all the "Mamas" made them. thanks so much. smileys/smile.gif (Randi/I feel a Snoopy dance coming on smileys/smile.gif)
1. Sharon, Bless your soul, the thought of having to re-post that monster was scary! (nt) (marg in pa)
2. THANK YOU for posting this! More FRC... (Claire In Kelsey)
marilyn fl
http://eat.at/swap/forum1/79610_Heres_a_response_from_Marbalet_to_your_original_request_in_2000
Here's a response from Marbalet to your original request in 2000
(Blame the formatting (or lack thereof) on epi)
Marbalet@McDonoughGA: ISO:Claire In Kelsey=Italian Heirloom Cookie Recipes 4 U
Posted: Sep 19, 2000 9:15 PM
Claire, I hope that one of these recipe sounds like what you are looking for, maybe called by a different name, hopefully...
Cartellatte (Italian Wine Cookies)
Ingredients:
4 lbs. Flour
2 Tbs. Cinnamon
8 oz. Salad Oil
1 Tbs. Salt
1/2 Cup Sugar
32 oz. Warm White Wine
Sprinkle cinnamon in flour. Blend in oil, salt and sugar. Add warm wine slowly until firm dough is formed. Knead well. Wrap in seran wrap to keep from drying out.
Form rosettes by putting small pieces of dough through a pasta machine roller until smooth and thin. (like noodle dough). Cut with pastry wheel in 1-in. strips. Use diagram below to illustrate how to form rosettes.
Set on tea towel after formed to dry a little. Fry rosettes in hot salad oil until golden, and drain on paper towels.
Mix vino cotto and honey (1/2 & 1/2 in a saucepan) and heat it until simmering.
Dip the fried cartelatte in this syrup. Sprinkle with colored candies.
Old-Fashioned Italian Cuchidahti Cookies
Ingredients:
1 1/2 sticks of margarine
1 cup of sugar
3 1/2 cups of sifted flour
2 tsp. Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp. Vanilla
4 eggs
Sift dry indgredients in a large bowl. Add eggs,vanilla and softened margarine. Mix well. Roll into ball and refrigerate for a while, makes it easier to handle.
Remove from bowl, and cut a piece off. Roll out flat. Use a cookie cutter, or roll into long little pieces and make a braid or shape like a wreath. Use your imagination.Make them in any shape or form you wish.
Bake on cookie sheet at 375 degrees for 10-15 minutes. Cool on wire rack.
Decorate with a mixture of powderd sugar and water. Make the paste thick but thin enough to put on cookies. Drizzle on each cookie and then put candy sprinkles on them.
Cuchidahti Filling:
1 lb of dried figs
1 lb of raisins 1 jar of honey
1 cup of walnuts
1 cup of almonds
Rind of lemon
Rind of orange
Sherry
Now, if you have a meat grinder, its best. Don't make the mistake I did once and use my blender to do this. Not a good idea! I smoke checked it. But a food processor should do the trick. You may also put the figs in some water, and stew them for a few minutes to soften them.
Chop nuts up fine in a nut chopper.
Put a 1/2 cup of sherry and other ingredients into food proccessor a little at a time, and grind up (no need to add sherry during grinding if you use a meat chopper, you can add that later when you mix in the nuts).
Remove from processor and put in large bowl, add nuts and mix well.
Add more sherry as needed as to not have mixture too dry. A medium to dry consistency is what your looking for.
Now put in a covered plastic container, and store in refrigerator. Can be stored for up to a year. Add a tsp. of sherry to mixture once a month to keep it fermented.
Now use this filling for the italian cookies. Just flatten a small piece of dough and put a tsp. of filling on it and fold sides up and pinch closed.
Bake the same as for the plain cookies. And decorate or leave plain
Marriage Cookies (Biscotti Sposalizi) p. 220
Celebrations Italian Style From Ciao Italia,
By MaryAnn Esposito
1 3/4 cups unbleached all-purpose flour, sifted
8 Tablespoons (1 stick) unsalted butter, softened, or 1/2 cup solid vegetable shortening
3/4 cup sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup unsweetened cocoa
1/4 cup coarsely ground walnuts
1 cup raisins, coarsely chopped
1/2 cup milk
Frosting:
1 1/2 cups confectioners sugar
2 1/2 tablespoons heavy cream
1 teaspoon unsalted butter or margarine, softened
1 teaspoon rum extract
Colored sprinkles
Preheat the oven to 3500 F.
Lightly grease two cookie sheets.
In a bowl, beat the flour and butter or shortening until well blended. Add the sugar, spices, baking powder, baking soda, cocoa, nuts, and raisins and mix well.
Add the milk and mix well to make a soft dough.
Drop teaspoonfuls of the dough onto the cookie sheets, spacing them about 1 inch apart.
Bake for 10 minutes, or until firm.
Cool on wire racks before frosting.
In a bowl, mix all the frosting ingredients until smooth.
Dip the tops of the cookies into the frosting, place on wire racks, and sprinkle tops with colored sprinkles.
Let the frosting dry completely before layering the cookies between wax paper.
" The name of these filled pastries is Cucidati, which is Sicilian for Buccellati, or "little bracelets". You may substitute butter for part or all of the lard if you wish. "
Ingredients:
2 cups dried figs
1/4 cup golden raisins
1/4 cup currants
1/4 cup candied orange peel
1/4 cup toasted and sliced almonds
1/4 cup toasted pine nuts
2(1 ounce) squares bittersweet chocolate, chopped
1/3 cup apricot preserves
1/4 cup dark rum
1 teaspoon instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 1/3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
3/4 cup lard
2 eggs
1/3 cup milk
1 egg
1 pinch salt
1/3 cup confectioners' sugar for decoration
FOR THE FILLING:
Stem the figs and quarter them. Place in a bowl and cover with boiling water; steep 10 minutes.
Drain and chop coarsely in the food processor.
Combine with yellow raisins, currants, candied orange peel, toasted sliced almonds, toasted pine nuts, bittersweet chocolate, apricot preserves, rum, instant espresso coffee, cinnamon, and cloves.
To prepare in advance, cover tightly with plastic wrap and keep at a cool room temperature or in the refrigerator up to 3 days.
FOR THE DOUGH:
Combine the flour, sugar and baking powder in a bowl and stir to mix. Rub in the lard finely, leaving the mixture powdery.
Beat 2 eggs and milk to combine in a small bowl and stir into the flour mixture to form a dough.
Turn the dough out on a lightly floured surface and knead lightly a few times.
Wrap the dough in plastic and chill.
Divide the dough into 12 pieces and roll each into a cylinder about 12 inches long.
Flour the surface and the dough lightly and roll it into a rectangle about 14 inches long and 3 inches wide.
Place a line of the filling down the center of each rectangle, using 1/12 of the filling for each piece of dough. Bring up the dough around the filling and pinch to seal. Turn the filled sausage of dough over so that the seam is on the bottom and cut it into 3 1/2- to 4-inch lengths.
Using a sharp paring knife or single-edge razor blade, make a series of diagonal slashes in the top of each little sausage. Pull and twist gently, holding the sausage at each end to open the slashes.
Transfer to paper- lined cookie sheets, curving them into wide horseshoe shapes.
Make an egg wash by beating the egg and salt together with a fork until it is loose. Paint each shape with the egg wash.
Bake at 350 degrees F (180 degrees C) for about 20 minutes, or until they are a light golden color.
Cool, dust with confectioners' sugar and store in tins, between layers of wax paper.
Makes 4 dozen
Spumoni Slices - Italian Christmas Cookies
Ingredients:
1/2 c Shortening
1/2 c Margarine or butter
3 c All purpose flour
1 c Sugar
1 Egg
2 tb Milk
1 ts Vanilla
1/2 ts Baking soda
1 Square (1 ounce) semi-sweet Chocolate, melted and Cooled
4 ts Milk
1/3 c Chopped candied red Cherries
1/2 c Chopped pistachio nuts
1/4 ts Rum flavoring
Few drops green food coloring
Powdered sugar icing or Melted chocolate (optional)
Beat shortening and margarine or butter about 30 seconds or till softened.
Add half the flour, the sugar, egg, 2 Tbsp. milk, vanilla, baking soda, and 1/4 tsp. salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour.
Divide dough into thirds.
Into one portion, mix chocolate and 2 tsp. of the milk.
Into second portion, mix cherries.
Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
Press pink dough evenly in pan.
Top with chocolate dough.
Top with green dough.
Cover and chill for 4 to 24 hours.
Invert pan; remove dough. Remove plastic wrap.
Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
Place 2 inches apart on ungreased cookie sheet.
Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack.
Drizzle with powdered sugar icing tinted green or with melted chocolate.
Makes about 84
Source: Better Homes and Gardens Nut Filled Cookie Sticks (Sfratti)
Sfratti means "evicted." The name comes from Italian landlords of long ago who used sticks to chase away poor tenants who had not paid their rent. Some of them were probably poor Jews. The cookies are stick- like, and Jewish cooks have turned their origins around, making them instead sweet symbols of eviction. These honey-and-nut- filled cookies are served at Rosh Hashanah. As described in Aldo Santini's La cucina moremmana, they are made with pastry moistened with sweet wine instead of water. Butter or margarine is used, depending upon whether the rest of the meal is dairy or not. My family thinks these are better than rugelach!
For the pastry:
3 cups all-purpose flour
1 cup sugar
Pinch of salt
1/3 cup chilled margarine or unsalted butter
2/3 cup sweet wine
For the filling:
2/3 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups walnuts, coarsely chopped
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
Pinch of freshly ground black pepper
All-purpose flour or fine dried bread crumbs for dusting
1 egg yolk beaten with 2 tablespoons water, for egg wash
Chill a pastry board.
To make the dough:
In a bowl, combine the flour, sugar, and salt. Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal. Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball. (The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together.)
Divide the dough in half and flatten each half into a disk. Cover with plastic wrap and refrigerate for 1 to 2 hours.
To make the filling:
Pour the honey into a heavy-bottomed saucepan over medium-high heat.
Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes.
Add the nuts, citrus zests, and pepper and simmer for 10 minutes. Remove from the heat and let cool until you can touch the mixture without burning yourself.
Dust the chilled board with flour or bread crumbs.
Pour the filling onto the board and, using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long. Act quickly as the mixture sets up fast!
Preheat an oven to 375 degrees F.
Butter 1 or 2 baking sheets or line with parchment paper.
On a lightly floured board, divide the dough into 6 equal pieces. Roll out each piece into a 4-inch-wide strip that is 12 to 14 inches long.
Place a strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste. Cut into finger-length cookies. Place on the prepared baking sheet(s). Brush the sticks with the egg wash glaze.
Bake until golden, about 20 minutes. Transfer to a rack to cool.
These keep well but you won't have them long!
Makes Forty-Eight 2-inch-long cookies
From: Cucina Ebraica by Joyce Goldstein Chronicle Books 1998, Hardcover, US $29.95 Reprinted by permission.
Italian Anisette Filled Cookies
Dough Ingredients:
5 1/2 c Flour
1/2 c Sugar
6 t Baking powder
1/4 t Salt
2 T Anisette liqueur
6 lg Eggs
2 t Vanilla
1 lb Butter or margarine
Filling Ingredients:
3 c Raisins
1 lb Figs
1/2 c Brown sugar
1 c Walnuts
t Cinnamon
2 T Water
Dough Directions:
Mix flour, sugar, salt and baking powder in large bowl. Cut in butter until it resembles coarse meal.
Make a well, add eggs and vanilla. Mix with wooden spoon until mixture leaves side of bowl.
Filling Directions:
Chop or grind fruit and nuts.
Add cinnamon, brown sugar, and water.
Cook over low heat until fruit is soft and filling has thickened. Set aside, cool.
Roll dough thin, cut in 2" circles with cookie cutter.
Put 1 T of filling in center, fold and seal edges.
Bake in 375 degree oven until golden brown.
Ravioli Dolci "Sweet ravioli" is a tasty cherry filled cookie with in delicate cookie "pasta". A food processor will help assemble this cookie quickly. Also, Marsala wine is particularly nice in this recipe. Cookies may also be deep-fried.
type: refrigerator, formed
makes: 4 dozen
Ingredients:
5 ounces butter
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
pinch of salt
1 egg
1/3 cup chilled dry wine
3/4 pound ricotta cheese
1/4 cup sifted powdered sugar
zest of 1/2 lemon
1 cup cherry preserves
1 beaten egg
powdered sugar, optional
Rub together butter, flour, sugar, baking soda, and salt until mixture is crumbly. Mix in egg and wine. Form the dough into a ball, wrap in plastic wrap and refrigerate 1 hour.
Meanwhile make filling by combining the ricotta, sugar, lemon zest, and cherry preserves.
Preheat oven to 3500F.
Lightly grease cookie sheets or line with parchment paper.
Roll out dough between two pieces of wax paper until 1/4"-1/8" in thickness. Carefully remove the top sheet of wax paper.
Cut dough into rectangles (these will fold over to make squares. Put some filling in the "center" of the side of the rectangle. Fold over the rectangle to make a square. Squeeze ends closed and press all sides with a fork.
Place on a baking sheet about 2" apart and brush tops with beaten egg.
Bake for 9-12 minutes or until golden brown.
Let cool on cookie sheet 2-3 minute then transfer cookies to wire racks to cool completely.
Sprinkle with powdered sugar.
Italian Crescent Cookies
Basic Dough
Ingredients:
1/2 cup warm milk- about 105 degrees
1 tbsp sugar
2 cakes yeast (or 2 packages dry active)
Dissolve yeast in warm milk. Add sugar and proof in warm place until foamy.
Dough Ingredients:
6 cups all-purpose flour
1 tsp salt
1/3 cup sugar less the tbsp used to proof yeast
1/4 lb soft butter
3 beaten eggs
1 cup sour cream at room temperature
grated rind of one lemon
dash nutmeg
Place flour, salt, sugar, lemon rind and nutmeg in a large bowl and mix.
Add soft butter, eggs and sour cream. Mix well.
Add yeast mixture and mix thoroughly. Let rest 5 minutes.
Knead until dough is pliant (about 10 minutes).
Place in greased bowl to rise, cover and put in a warm, draft-free spot for 45 minutes.
Nut Filling Ingredients:
1 1/2 lbs ground walnuts
1 1/2 cups cream
3 egg yolks
1/4 lb butter
3 egg whites beaten stiff with 1 tbsp sugar
1/3 cup honey
1/2 cup chopped pitted dates
1/2 cup chopped figs
1 tbsp grated orange rind
1 tsp vanilla
1 tbsp brandy (optional)
1 tbsp grated lemon rind
1 1/3 cups sugar
1 tbsp cinnamon
Scald cream and pour over walnuts. Add butter and let it melt in the hot mixture.
Add honey, sugar and mix. Add lemon rind, orange rind, vanilla, cinnamon, brandy and slightly beaten egg yolks. Mix.
Fold egg whites into nut mixture and set aside.
Roll out dough- fill as you wish either in a large pan with crust on top and bottom or in small cookie crescent shapes.
Let rise either way for about 45 minutes.
Bake at 350 degrees (1/2 hour at 350 then 1/2 hour or longer at 325 for the big pan) and cool.
Ice with powdered sugar frosting (powdered sugar, a tiny bit of cream and about a tsp of vanilla.)
http://food4.epicurious.com/HyperNews/get/cookie/704/1.html
marilyn fl
http://www.finerkitchens.com/swap/forum1/79610_Heres_a_response_from_Marbalet_to_your_original_request_in_2000
...and additional comment from YOU about how you made them.
Claire In Kelsey: I make these every year and this is what I do...
Posted: Nov 25, 2000 9:52 PM
roll out that dough by hand REALLY thin. Cut into strips with the zigzag cutter. Bring the edges of the strips up to form holes or pockets. Then spiral around to form a "rose". Let dough set over night in it's formed shape. This can cover every available flat surface you have, including your ironing board. The next day deep fry. The next day, heat in the largest pan you have the two gallons of grape juice syrup you made three months ago from the six gallons of grape juice from the first pressing of the wine grapes (how's that for esoteric?). Dip each rose in the syrup, layer in a foil lined container, sprinkling each layer with a light dusting of cinnamon sugar. Let rest two weeks and then gobble. I know Marg's recipe is much different, but originally I was looking for the above recipe. Marg posted her's which is very similar.
marilyn fl
Geez Louise, I actually found it. The Archive Gods must be smiling: Marg's 3-Day Italian Rosettes
Date: Tue, 20 Oct 1998 05:45:59 GMT
From: Sharon H. (@207.105.8.73 ())
Rec: Marg's 3-day Italian Rosettes...
Wow - I had it on my hard drive.
From: Margaret in PA (@206.245.151.92)
Claire, from one mad woman to another, I
have hit pay dirt!!!!.. It's long so get comfy.
Cartellate o "Rose"
3 1/2 cups fancy durum flour
1 large egg
1/3 cup very warm olive oil, plus some for
frying ( I am sure you can use veggie oil,
but this is an old recipe, plus olive oil is
better for you despite what the so called
experts say)
1/2 cup warm white wine.
For the filling:
3 1/2 cups grape jelly or red currant jelly
2/3 cup honey
about 2 cups dry red wine or dessert wine.
water can be used in a pinch.
oil for frying.
For decoration:
ground cinnamon
ground cloves
thousands and millions (those are usually
referred to as candy sprinkles)
Place flour in a mixing bowl (you can use
your Kitchen Aid) 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
( saran) and leave for 15 minutes. then 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 lenghtwise
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 till it looks like
a flat rose , carefull place rose on a cookie
sheet and proceed with remainder. keep at it
till you have used all the dough. let them
set uncovered overnight they will be hard and
dry by the next day.
Prepare the filling.
Place all the filling ingredients except oil
in a saucepan for about an hour or till all
is smooth and liquid, to sample place a
little bit on a cool dish and let cool
completely. If it is the consistancy you like
and will hold it's shape ( it must be firm
enough to set up like thick honey, but nott
to firm where it is lumpy)proceed with
recipe, if not cook down a a bit and then
test again, if by chance it gets too thicj
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
absorbe the mixture properly. when it is just
right keep it hot over a very low heat
watching it always.
To fry the "Rose"
Heat oil to 375 in a deep 8 inch pan,place 2
or 3 of the roses in at a time and fry till
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 flower
into the filling mixture for a minute or two.
Carefully lift them out with tongs or a
slotted spoon and set right side upwith all
the little openings filled with the jelly
mixture on a draining rack. proceed with the
others and arrange them on a plate. before
serving they should be sprinkled with a bit
of ground cinnamon and if you feel like a bit
of cloves, then if you want you can toos a
handful of thousands and millions on.
I am sure you can make this eaiser if you
feel like it maybe not doing the poke and
twist thig, maybe just cutting them out, Is
this what you remember?
Sorry the husband is un-internet, perhaps you
can make him run some errands while you are
home and then take a sneak.
Have a very Merry Christmas.
Alert us of bad posts.
Responses
1. ohmygosh, THANK YOU! I remember these from Christmas in Italian homes, all the "Mamas" made them. thanks so much. smileys/smile.gif (Randi/I feel a Snoopy dance coming on smileys/smile.gif)
1. Sharon, Bless your soul, the thought of having to re-post that monster was scary! (nt) (marg in pa)
2. THANK YOU for posting this! More FRC... (Claire In Kelsey)
marilyn fl
http://eat.at/swap/forum1/79610_Heres_a_response_from_Marbalet_to_your_original_request_in_2000