Cartellate Pugliesi Recipe
Category: Desserts
Serving Size: 28 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 30g |
| All-purpose flour (00) | 300g |
| Dry white wine | 115g |
| Vincotto (or grape must) | 300g |
| Peanut oil (for frying) | 1L |
Nutritional Information (approx. per piece)
| Nutrient | Value per serving |
|---|---|
| Calories | ~100 kcal |
| Fat | ~8g |
| Carbohydrates | ~10g |
| Protein | ~1g |
| Fiber | ~1g |
Instructions
To prepare Cartellate Pugliesi, the classic Puglian dessert typically enjoyed during the Christmas holidays, start by preparing the dough. These delicious, fried pastries are not only an essential part of Puglian traditions but also delightfully decadent when drizzled with Vincotto, a sweet, thickened wine reduction.
Step 1: Prepare the Dough
In a small saucepan, heat the white wine over low heat just to warm it slightly. This helps to incorporate it more easily into the dough.
Next, combine the flour and the extra virgin olive oil in a large mixing bowl. Pour in the warmed white wine gradually, mixing continuously with your hands until the dough begins to form. Knead it for about 5 to 7 minutes, until you have a smooth, firm dough that holds together well.
Once the dough is ready, shape it into a ball and wrap it in plastic wrap. Allow it to rest for at least 30 minutes at room temperature. This resting period allows the dough to relax, making it easier to roll out.
Step 2: Roll and Shape the Cartellate
After the dough has rested, lightly flour a clean surface and use a rolling pin or pasta machine to roll the dough out. Start with the thickest setting if using a pasta machine, and gradually thin it out until it’s around 1-2 mm thick.
Using a sharp knife or a pastry cutter, cut the dough into strips that are about 3 cm wide and 30-35 cm long. Now, take each strip and fold over the ends of the short side toward each other, pinching them together to form a small pocket or “conchetta” (a little indentation). Repeat this process along the entire length of the strip, leaving about 4 cm between each pinch.
Step 3: Form the Roses
To form the characteristic spiral shape of Cartellate, carefully roll each of the pinched strips into a rose shape. Gently pinch the dough at several points along the edges to secure the shape, ensuring that the pastries will stay intact during frying. Be careful not to roll them too tightly, as this can cause them to break during the frying process.
Place the finished cartellate on a wire rack, leaving a little space between each to avoid them sticking together.
Step 4: Fry the Cartellate
Heat the peanut oil in a large, deep frying pan or pot to around 170°C (340°F). It’s important to test the oil temperature to ensure the cartellate fry evenly and become crisp without absorbing too much oil.
Carefully drop a few cartellate into the hot oil at a time, making sure not to overcrowd the pan. Fry them for about 3-4 minutes per side, or until they become golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Coat with Vincotto
In a separate small saucepan, heat the Vincotto gently over low heat. Vincotto is a sweet, thickened wine reduction that’s often used in Puglia for drizzling over Cartellate.
Once warmed, dip each fried cartellata into the Vincotto, making sure to coat them completely on both sides. Be sure not to soak them for too long, as you want to avoid making them soggy. Gently place each coated cartellata on a serving plate, and repeat the process until all of the cartellate are coated.
Step 6: Serve
These delicious, crispy pastries should be served immediately while still warm, allowing you to enjoy the melt-in-your-mouth combination of sweet, fried dough and the rich, syrupy taste of Vincotto.
Cartellate are traditionally enjoyed around Christmas time in Puglia, but their unique flavor and texture make them a delightful treat for any occasion. Whether served as a dessert or enjoyed with a cup of espresso, they are sure to impress your guests.
Tips and Variations
- Vincotto Substitution: If Vincotto is unavailable, you can substitute it with a mixture of reduced balsamic vinegar and honey. While this won’t replicate the exact flavor of Vincotto, it will give a similar sweet and tangy finish.
- Frying Oil: For best results, use peanut oil as it has a high smoke point, ensuring that the cartellate fry evenly without burning. You could also experiment with sunflower or vegetable oil.
- Flour: While all-purpose flour is used in this recipe, you could experiment with a mix of all-purpose and whole wheat flour for a slightly more rustic flavor.
- Adding Nuts or Fruit: For an extra layer of flavor, consider adding crushed almonds or figs to the dough before rolling it up.
These Cartellate Pugliesi are a truly special treat that will transport you to the sun-drenched region of Puglia with every bite. Enjoy making them as a wonderful way to celebrate family, tradition, and of course, indulgence.
