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Calabrian Calabrese Cannariculi fried rolled dough
Cannaricuili (Calabrese rolled sweet fritters using flour, wine and sugar; drizzled in honey)
Originated from: Calabria, Italy
Occasion: Carnival, Christmas and other fesitivies
Contributed by: Josee

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For pastry dough
4 cups flour
1 1/8 cups dry white wine
1 tablespoon sugar

Vegetable oil for deep frying

For drizzling
about 3/4 cup honey

Equipment needed
Metal pastry tubes


Work dough ingredients into a stiff dough (The dough should not be soft, but it should be malleable, if it's too hard add a touch more wine).

Knead the dough until it is smooth, about 10 minutes.

Divide the dough into two parts.

Form balls, and wrap in plastic wrap.

Let the dough rest for about 2 1/2 hours.

Roll out the first part of the dough on a floured pastry board to about 1/4 of an inch thick.

Cut a few 4-inch squares (The dough dries out quickly, so it's better not to process too many squares at the same time).

To form a cannaricuili, take the corner of a square and wrap it round the metal pastry tube (If one does not have one, use an appropriate 3 inch long stick that is about 1/4 of an inch in diameter). Pinch the corner of the square to the rolled-up dough. Remove the tube.

Repeat the process until all the dough has been processed.

Heat up the oil.

Fry two or three cannaricuili at a time until golden.

Remove with a perforated spoon and drain on absorbent paper towels.

Warm up the honey.

Drizzle honey on the cannaricuili and then place them on a large, well-greased, decorative cookie platter (Greasing the platter will make the cannaricuili less likely to stick to the platter).

Serve immediately (or as soon as possible, as they taste best fresh).


Photo: Mary Melfi.

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