Cartellate are a delicious traditional sweet from Puglia. They are strips of fried dough covered with honey and sugar and enriched with small anicini (aniseed candies). This dessert is a true pleasure for the palate and carries with it all the tradition and history of the region.
Make the dough with half a kilo of Farina 00, a pinch of salt, half a glass of oil and enough white wine to obtain a very firm dough
Roll it out on the work surface with a rolling pin until it reaches the thickness of a sheet used for tagliatelle
Now cut with a pastry wheel strips about 3 cm wide and 20 cm long and wrap them around themselves, pinching with your fingers to form a sort of little rosette
When you have finished preparing these rosettes, let them rest for 8-10 hours and then fry them
Once cooled, dip them into honey or vin cotto and sprinkle with sugar and anicini (aniseed candies) for garnish
Only the cartellate intended for consumption that day are dipped in honey or vin cotto; the others are stored fried and finished as needed
Rolling pin
Pastry wheel
Store the cartellate in a tin box or an airtight container in a cool, dry place.
Cartellate are a traditional sweet of Apulian cuisine, perfect for the Christmas holidays.
Italy, Puglia
| Energy (kcal) | 323 |
| Carbohydrates (g) | 71.6 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 0.7 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 11 |
| Fiber (g) | 2.2 |
