The Best Cartellate

Cartellate (also known as “carteddàte” or “carteddate”) are a traditional Italian Christmas pastry from the Puglia region. These delicate, crispy spirals of fried dough are typically coated with honey or vincotto (a cooked wine syrup) and sometimes dusted with powdered sugar or cinnamon. The name “cartellate” is believed to come from the Italian word “carta,” meaning paper, referring to their thin, paper-like texture.

The intricate shape of cartellate is made by folding and pinching the dough into rosettes or spirals before frying, creating a unique, crunchy, and sweet pastry that symbolizes festive occasions in Italian culture.

Cartellate Recipe

Ingredients:

• For the Dough:
  • 500 g all-purpose flour (about 4 cups)
  • 100 ml olive oil (about 7 tablespoons)
  • 100 ml white wine (about 7 tablespoons)
  • A pinch of salt
  • 100 ml water (as needed)
• For the Topping:
  • Honey or vincotto (grape must syrup)
  • Powdered sugar (optional)
  • Ground cinnamon (optional)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, sift the flour and add a pinch of salt.
   • Heat the olive oil slightly, then pour it into the flour, mixing it in with your hands or a spoon until crumbly.
   • Gradually add the white wine and mix until the dough begins to come together.
   • If needed, add a small amount of water to help form a smooth, elastic dough. Knead the dough on a lightly floured surface for about 5-10 minutes, until soft and smooth.
   • Cover the dough with a clean cloth and let it rest for about 30 minutes.
2. Shape the Cartellate:
   • Roll out the dough as thinly as possible, about 2 mm thick (you can use a pasta machine to achieve an even thickness).
   • Using a fluted pastry wheel or knife, cut the dough into strips about 2 inches wide and 10 inches long.
   • Take a strip of dough and fold it in half lengthwise, pinching the edges at regular intervals (every 1 inch) to form little pockets.
   • Once pinched, roll the strip of dough into a spiral or rosette shape, pinching the end to secure the shape.
   • Repeat the process with the remaining dough strips.
3. Fry the Cartellate:
   • Heat oil in a large, deep pan to around 350°F (175°C).
   • Fry the cartellate in batches until they are golden brown and crispy, about 3-4 minutes per batch.
   • Remove from the oil using a slotted spoon and drain on paper towels to remove excess oil.
4. Coat with Honey or Vincotto:
   • Heat the honey or vincotto in a small saucepan until warm and slightly runny.
   • Dip the fried cartellate into the honey or drizzle the vincotto over the pastries, coating them thoroughly.
   • If desired, sprinkle with powdered sugar or cinnamon for extra sweetness.
5. Serve:
   • Let the cartellate cool slightly before serving. They can be stored in an airtight container for up to a week.

Tips:

• Vincotto is a syrup made from slow-cooked grape must, giving it a deep, sweet, and slightly tangy flavor. It is traditional for drizzling over cartellate, but honey works as a great substitute.
• For added flavor, you can incorporate citrus zest (like orange or lemon) into the dough.

Cartellate are a beautiful and symbolic Italian dessert, embodying the rich culinary traditions of the Puglia region during the holiday season. Their crispy texture and sweet coating make them a delightful treat to enjoy with family and friends.