“Flancati are a traditional fried pastry, a regularity in our home during carnival time. Serve them with silky wine sauce for adults or with any kind of fruit sauce for children. It’s simply delicious!”
Ingredients:
250g flour
4 egg yolks
4 spoons sour cream
30g butter
pinch salt
20g sugar
1 spoon rum
2 spoons white wine (e.g. Pinot)
1 teaspoon lemon juice
1L oil for frying
caster sugar
caramel powder
flour for dusting
Ingredients for wine sauce:
1 egg yolk
250ml white wine (Pinot)
80g sugar
2 teaspoons corn starch
juice ½ lemon
cinnamon (powder or a stick)
250g flour
4 egg yolks
4 spoons sour cream
30g butter
pinch salt
20g sugar
1 spoon rum
2 spoons white wine (e.g. Pinot)
1 teaspoon lemon juice
1L oil for frying
caster sugar
caramel powder
flour for dusting
Ingredients for wine sauce:
1 egg yolk
250ml white wine (Pinot)
80g sugar
2 teaspoons corn starch
juice ½ lemon
cinnamon (powder or a stick)
Method for fried pastry:
Method for wine sauce:
- Sift the flour into a bowl and add the rest of the ingredients.
- Bring the dough together – leave it covered with a cloth in a cold place for at least ½ an hour.
- On a flour-dusted surface, roll out the dough a few millimetres thick. Cut the dough into rectangle shapes, around 3x6cm in size.
- In the middle of the rectangle make a ca. 2 cm long cut.
- Form the pastry. In different parts of Slovenia and Croatia, people make various traditional forms. Some cut them in the middle, some just twist them and others cut them 3 times. But my favourite one is the butterfly form.
- Take the rectangle into the hand. Where the cut is made, pull it apart with the fingers. Now take the top part and put it through the hole and turn it around on the other side. Then gently shake the pastry to take its form. Don’t pull it, it will only become thinner.
- Place the formed pastry onto a flour-dusted surface.
- Prepare the frying net and the paper towels. Heat up the oil to 160°C and fry the pastry. It fries quickly. For every side, just 30 seconds. Before tossing them in, shake them a bit to get rid of excessive flour.
- With a skimmer, take the fried pastry out and place it onto the paper towels to soak up the oil. Only after that, place them onto a plate or a tray.
- Dust them with caster sugar and caramel powder.
- Serve them with the wine sauce:
Method for wine sauce:
- In a pan, whisk an egg with ½ of sugar. Add corn starch and lemon juice, and whisk till smooth.
- Pour over with wine, add the rest of the sugar and slowly bring to a boil, stirring constantly. When it starts to boil, keep stirring until the sauce thickens. Then remove from the heat.
- Serve the wine sauce hot or cold. The sauce can be stored in the refrigerator for up to 3 days.
