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.
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
Roll it out on the pastry board with a rolling pin, reducing it to the thickness of the sheet needed for tagliatelle
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
When you have finished preparing these rosettes, let them rest for 8-10 hours and then fry them
Once they have cooled, dip them in honey or cooked wine and sprinkle them with sugar and anicini for garnish
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
Rolling pin
Pastry cutter
Store the cartellate in a tin box or an airtight container, in a cool and dry place.
Cartellate are a traditional dessert of Apulian cuisine, perfect for the Christmas holidays.
Italia, 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 |
