Soft and fluffy snacks similar to flauti, perfect to start the day sweetly or for an afternoon treat.
Making homemade snacks for our children is an act of love that provides not only an authentic and genuine taste but also the peace of mind of knowing exactly what they’re eating.
Moreover, preparing these filled snacks doesn’t take that much time. Sure, the rising times are important to achieve the softness we love so much, but the kneading and shaping time is relatively short. And while the dough rises, we can devote ourselves to other activities.
The beauty of making them at home also lies in the ability to prepare a larger quantity and perhaps freeze some to have them ready when needed, thus optimizing time in the kitchen.
My advice, however, is to consume them within the day to fully appreciate their goodness. Homemade snacks, in fact, precisely because they are free of preservatives and made with fresh ingredients, are at their best when enjoyed on the same day. The softness and fragrance are at their peak just after baking and in the following hours.
So, if you have any left over, it’s better to put them in the freezer, spaced out, on a tray.
Freezing them is undoubtedly the ideal solution to avoid waste and enjoy them even in the following days. A small trick to keep them at their best once defrosted is to warm them slightly in a warm oven for a few minutes: they will regain some of their original softness.
For optimal results and more tips, read the advice and suggestions at the end of the recipe.
But now, let’s see together how to prepare Soft and fluffy snacks similar to flauti. Get the ingredients ready and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour
- 3/4 cup Manitoba flour (to increase softness)
- 1/3 cup granulated sugar
- 1 tsp dry yeast (or 6g of fresh yeast)
- 3 tbsp vegetable oil (or butter at room temperature)
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 pinch salt
- as needed milk (or beaten egg for brushing)
- as needed powdered sugar
Tools
- 1 Small bowl
- 1 Stand mixer
- 1 Baking sheet
- Parchment paper
- 1 Brush
Steps
In a small bowl, dissolve the fresh yeast in warm milk (heat it quickly in the microwave) with a teaspoon of sugar taken from the total. Let it rest for about 10-15 minutes until a light foam forms on the surface.
If using dry yeast, simply add it to the flour without dissolving.
In a large bowl or stand mixer, pour the flour and remaining sugar. Add the yeast dissolved in milk, the egg, the vanilla extract, and start kneading.
Gradually add the oil (or soft butter in pieces) and continue kneading until the dough becomes smooth and elastic and detaches from the sides of the bowl. If it is sticky, add a tablespoon of flour. Finally, add the salt and knead for a few more minutes.
Form a ball with the dough, place it in a lightly greased bowl, cover with plastic wrap (or a lid), and let it rise in a warm place until doubled in volume (about 2-3 hours, depending on the temperature). I put it in the turned-off oven with the light on. Here’s before and after rising.
After the rising time, turn the dough onto a lightly floured work surface and roll it out into a rectangle. Divide it into 8 more or less equal portions. Each portion should be approximately 3-4 inches long and 2-3 inches wide.
Spread a teaspoon of filling (Nutella, jam, etc.) on one end of the rectangle. On the other side, make parallel cuts for about half the length of the rectangle. Roll the dough starting from the filled side towards the cuts.
Place the flauti on a baking sheet lined with parchment paper, spacing them slightly.
Gently brush the surface of the snacks with milk or beaten egg. Bake in a preheated oven at 350°F for about 15-20 minutes, or until they become beautifully golden. For me, 20 minutes.
Remove the flauti from the oven and let them cool completely on a wire rack before enjoying them. If you like, sprinkle them with powdered sugar. Here are the ready-filled snacks. Enjoy your meal!
See you in the next recipe.
Storage
Store the snacks in an airtight container to keep them soft for a few days, although it’s best to consume them right after baking. To maintain their fragrance, you can freeze them once baked (and cooled) and defrost them at room temperature as needed.
Tips and Suggestions
Tips and Suggestions
– Slow rising: A longer rise at room temperature (or even in the fridge for several hours) promotes the development of aromas and greater softness.
– Do not overwork the dough: once the ingredients are well blended, avoid excessive kneading to not develop too much gluten, which could make the snacks tougher.
– Gentle baking: bake at moderate temperature (340-350°F) for the necessary time to make them soft and golden without drying them too much.
– After baking and cooling, you can dust them with powdered sugar or decorate with a drizzle of melted chocolate.
– Different shapes: besides the classic elongated shape, you can make filled rolls by rolling out the dough with the filling.
– Make-ahead preparation: the basic dough can be prepared in advance and stored in the fridge for 12-24 hours for a slower rise.
Variants
– Yogurt in the dough: replacing part of the milk with Greek yogurt or natural yogurt will make the dough even softer and slightly moist.
– Chocolate chips in the dough: for those with a sweet tooth, chocolate chips can be added directly into the dough for an extra touch.
– Fill the snacks with different flavors of jam or preserves (berries, apricot, peach, etc.), or with custard, chocolate cream, ricotta, and chocolate. If the snack is consumed on the same day, they can be filled with thin slices of fresh fruit like strawberries, bananas, or peaches.
– Savory version (for a different snack): in this case, omit the sugar from the dough and fill with pesto, spreadable cheese, and cooked ham, or olive paté. Delicious!!! The recipe for the savory version is coming soon.
– Savory version (for a different snack): in this case, omit the sugar from the dough and fill with pesto, spreadable cheese, and cooked ham, or olive paté. Delicious!!! The recipe for the savory version is coming soon.
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