Tentasiù de la Spusa
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour (Type 0) | 250g |
| Butter | 150g |
| Water | 125g |
| Fine Salt | 1 pinch |
| Peanut Oil | 5L |
| Wildflower Honey | 100g |
| Raisins | 30g |
| Pine Nuts | 25g |
| Butter (for glazing) | 25g |
| Walnuts | 20g |
| Powdered Sugar (for dusting) | To taste |
Instructions:
1. Preparing the Dough:
Start by preparing the dough for the Tentasiù de la Spusa. Melt the butter either in a double boiler or in the microwave, then let it cool slightly. In a large bowl, sift the flour and add the pinch of salt. Pour in the melted butter and mix until you achieve a dough that pulls away from the sides of the bowl and your hands. The dough is ready when it no longer sticks to the sides. Cover the bowl with plastic wrap and let it rest.
2. Preparing the Dried Fruits and Nuts:
While the dough rests, prepare the dried fruits and nuts. Place the raisins, walnuts, and pine nuts into a separate bowl and set aside.
3. Making the Honey Glaze:
For the honey glaze, melt 25g of butter in a double boiler. Once melted, add the wildflower honey and stir. Keep the mixture on the heat to ensure it stays liquid and does not solidify. You can keep it warm as you move on to the next steps.
4. Rolling and Shaping the Dough:
Take the rested dough and place it on a piece of parchment paper. Roll it out into a round, thin sheet, about 2 mm in thickness. Once rolled, use a sharp cutter to divide the dough into strips, each about 1 cm wide and 10 cm long.
Starting from one end of each strip, tightly roll them into small spirals, or “torciglioni.” Make sure the spirals are compact but not too tight, as they need to expand a little during frying. The rolls should hold their shape during cooking.
5. Frying the Tentasiù:
Heat the peanut oil in a deep skillet or pan with a high edge. Use a thermometer to check that the oil has reached 170°C (340°F), which is the ideal temperature for frying. Carefully drop the spirals into the hot oil using a slotted spoon to maintain their shape. Fry the Tentasiù in small batches, making sure the temperature stays consistent. If the oil is too hot, they will burn; if it’s too cold, they’ll turn out dry.
If you prefer to bake them instead of frying, preheat your oven to 200°C (390°F) for a static oven or 180°C (350°F) for a fan-assisted oven. Bake for about 15 minutes in a static oven or 10 minutes in a fan oven, until golden brown.
6. Glazing the Tentasiù:
Once the Tentasiù are golden and crispy, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. Transfer them to a serving plate, and while they are still warm, drizzle the prepared honey and fruit glaze over the spirals. Finally, dust with powdered sugar to finish the dessert.
7. Serving and Enjoying:
Serve the Tentasiù de la Spusa while still warm to avoid the honey soaking into the pastry and making it too chewy. These delicate treats are best enjoyed right away when they’re crisp and flavorful.
Enjoy the sweet, honey-glazed spirals filled with the crunch of nuts and the sweetness of raisins—a dessert that’s perfect for any occasion.
