Cartellate
Cartellate are a delicious typical dessert from Puglia. They are strips of fried dough, covered with honey and sugar, and enriched with small anicini. This dessert is a true delight for the palate and carries with it all the tradition and history of this region.
Ingredients
- All-purpose flour
500G500G - Olive oilto taste
- White wineto taste
- Saltto taste
- Honeyto taste
- Sugarto taste
- Anicinito taste
Preparation
- STEP 1 OF 6
Prepare the dough with half a kilo of all-purpose flour, a pinch of salt, half a glass of oil, and enough white wine to obtain a very hard dough
- STEP 2 OF 6
Roll it out on the pastry board with a rolling pin, reducing it to the thickness of the sheet needed for tagliatelle
- STEP 3 OF 6
Now cut strips about 3 cm wide and 20 cm long with the appropriate wheel tool and wrap them around themselves, pinching with your fingers to form a sort of rosette
- STEP 4 OF 6
When you have finished preparing these rosettes, let them rest for 8-10 hours and then fry them
- STEP 5 OF 6
Once they have cooled, dip them in honey or cooked wine and sprinkle them with sugar and anicini for garnish
- STEP 6 OF 6
Only the cartellate intended for the day's meal will be dipped in honey or cooked wine; the others will be stored only fried to be prepared and finished as needed
Suggestions
Rolling pin
Pastry cutter
General Information
Storage notes
Store the cartellate in a tin box or an airtight container, in a cool and dry place.
More information
Cartellate are a traditional dessert of Apulian cuisine, perfect for the Christmas holidays.
Origin
Italia, Puglia
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins11g·13%
- Carbohydrates71.6g·84%
- Fats0.7g·1%
- Fibers2.2g·3%