Flancati with White Wine

During the traditional carnival days, we celebrate with good and hearty meals, among which the delicate flancati must not be missing.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 100 g Butter, unsalted

  • 150 g Sugar, white

  • 2 piece Egg, fresh

  • 1 pinch Salt, table

  • 1.5 dl Sweet cream

  • 2 spoons Alcohol, Rum

  • 1 dl Alcohol, Wine, White

  • 500 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • pieces Oil, vegetable oil, canola

  • 3 spoons Powdered sugar

Steps

  1. In a bowl with an electric mixer, mix butter, sugar, eggs, and salt into a smooth creamy mixture. Add cream, rum, and wine. Gently fold in the flour and baking powder into the creamy butter mixture. The prepared dough should be soft. Let the dough rest for half an hour.

  2. On a lightly floured work surface, roll out the dough to half a centimeter thickness. Cut the rolled-out dough into smaller rectangles (6 x 10 cm in size) using a pastry wheel, and make 1 to 2 cuts in each rectangle with the wheel.

  3. Heat oil in a larger pot. Fry the flancati in the hot oil until golden brown. Shake the pot occasionally during frying to ensure the flancati puff up nicely. Remove the fried flancati with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

  4. Serve the flancati on a larger plate, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 367.08 kcal
  • Fat: 10.14 g
    • Saturated Fat: 6 g
  • Carbohydrates: 57.78 g
    • Sugars: 16.14 g
  • Protein: 7.2 g
  • Fiber: 1.09 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut fat or good quality oil. The fat is hot enough for frying when small bubbles form around a wooden spoon handle. Butter is easiest to soften by taking it out of the refrigerator at least one hour before preparing the flancati and letting it sit at room temperature.