The Origliette typical Sardinian dessert is usually prepared during festive days, especially during Carnival. With just a few simple ingredients like flour, eggs, sugar, and lard, you can make this delicious dessert, which, after being fried, is dipped in honey. The Origliette have a unique taste and can come in different shapes and names from area to area in Sardinia. This dessert, with its simple preparation, has a long tradition and holds a unique value for me because my grandmother was born in this wonderful land. Making them allowed me to recall my childhood and when she used to cook them for me. I loved watching her skill, especially the care she put into creating various shapes, which looked like real embroidery in the end. Making her recipe awakened many beautiful memories and further deepened my admiration for a wonderful woman and grandmother.
Today, with the little experience I’ve learned from her, I’d like to offer you her recipe. They have a unique taste and can be made at any time of the year. In this version, I didn’t use lard as the original recipe calls for, but I replaced it with butter. Maybe my origliette aren’t as perfect as my grandmother’s, but I assure you they’re delicious!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4/5
- Cooking methods: Frying
- Cuisine: Italian
- Energy 964.83 (Kcal)
- Carbohydrates 41.85 (g) of which sugars 24.30 (g)
- Proteins 4.79 (g)
- Fat 88.98 (g) of which saturated 16.31 (g)of which unsaturated 68.23 (g)
- Fibers 0.63 (g)
- Sodium 347.07 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Origliette typical Sardinian dessert
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1 orange (zest)
- 1 pinch salt
- 1/4 cup lard (alternatively 1/4 cup of butter)
- as needed peanut oil
- as needed wildflower honey (for filling)
- 3 1/4 oz sugar
Tools for Origliette
- 2 Bowls
- 1 Sieve
- 1 Grater
- 2 Pots
- 1 Fork
- 1 Plastic wrap
Steps for Origliette typical Sardinian dessert
In a large bowl, sieve the flour, add the butter or lard, and combine the sugar with the eggs; mix the ingredients with a fork.
Add the grated orange, then knead well with your hands. Pour the dough onto a work surface; if needed, add a little water, only if necessary. In the end, you should have a nice smooth and homogeneous dough, it will take about 10 minutes. Now let it rest at room temperature covered with plastic wrap for at least 20 minutes.
After the rest time, break off small pieces of dough from the dough ball about 1 oz, form a long rope, then bring the ends together and twist the rope, almost forming a braid. In the end, secure the dough by creating an interlace.
Take a pan and heat the oil for frying, once at the right temperature, immerse the origliette and cook them on both sides, being careful when turning them. When they are nicely golden, place them on paper towels.
Once you have finished frying, take a shallow, not too large pan, pour the honey and heat it at a low temperature, making sure it does not burn. Place a couple of origliette in the honey, turning them a few times on both sides to make the honey adhere. Once ready, place them on a plate and enjoy them while hot; otherwise, the honey solidifies.
My grandmother used to coat the dessert in honey differently:
In a pan, she placed 3 tablespoons of honey, 2 tablespoons of sugar, and 2 tablespoons of water. She would melt the mixture over low heat, bringing it to a light boil, then she would place the origliette and turn them several times on both sides. Once ready, she served them; this way, the honey did not solidify easily.
You can also serve the dessert with just a dusting of powdered sugar and enjoy a sweet treat!
If you’re looking for Carnival desserts, check out my collection
Preservation of Origliette typical Sardinian dessert
The origliette coated in honey are delicious and are best consumed immediately. When fried, they keep well for a couple of days, and you can coat them in honey when needed; I advise against freezing them.
FAQ (Frequently Asked Questions)
Can you use aromatic honey too?
Yes, if you prefer aromatic honey, you can use it. I find corbezzolo honey excellent. You can also add aromatic spices both in the dough and in the filling if desired.
