A deliciously crispy fried treat: Cartellate

12/19/2024

Today we bring you a traditional dessert from Puglia: Cartellate, featuring the recipe of our Cesarina Anna from San Quirico d’Orcia.

Traditionally, Cartellate are prepared mainly during the winter season, especially around Christmas. According to some, their shape is reminiscent of the halo or the swaddling clothes that wrapped Baby Jesus; others see a resemblance to the crown of thorns from the crucifixion.

These delicate, intricately patterned, fried pasta roses are an ancient dessert with origins shrouded in the mists of time, passed down from generation to generation.

This dessert can be enjoyed in many different ways. The most traditional method is to dip them in vincotto (a cooked grape must syrup), but there are many equally delicious variations, such as pairing them with chocolate or honey, or sprinkling them with almonds or colorful sugar sprinkles.

Composite photo showing the various steps for preparing cartellate

Cartellate (Christmas Fritters)

Delicious fried desserts from the Apulian tradition

DifficultyMedium

Preparation time1h

Cooking time20m

Servings15

€

CostMedium

Ingredients

1 kg of 00 flour
4 eggs
1 glass of oil
1 glass of sugar
A pinch of salt
Cinnamon to taste
Peanut oil for frying
For decoration:
Honey or vincotto
Colorful sprinkles

Method

On a work surface, place the flour in a mound and create a well in the center. Add the sugar, salt, and cinnamon.
Heat the oil in a small saucepan until it almost reaches its smoke point (about 180°C / 356°F), let it cool slightly, and add it to the ingredients on the work surface.
Start kneading and mix well.
Add the eggs and continue kneading for 10 minutes. Cover the dough with plastic wrap and let it rest for 30 minutes.
After resting, take half of the dough and flatten it slightly.
Pass it through a pasta machine or roller, starting from the thickest setting and working down to a thickness of about 2mm.
Cut the dough into strips about 3 cm wide and 30 cm long using a fluted pastry cutter.
Pinch each strip by pressing the two edges together at intervals of about 3–4 cm, forming "boats."
Roll the strip onto itself to form roses, pinching between the "boats" to ensure they stay closed during frying.
Fry in plenty of oil, cooking on both sides (about 4 minutes per side).
Coat with honey (or vincotto) and colorful sprinkles, then serve on a serving plate.