Apulian Cartellate with Honey using Thermomix
Apulian cartellate with honey are a traditional dessert typical of Apulia, particularly prepared during the Christmas holidays. Their origin is rooted in Christian popular tradition, symbolizing the swaddling clothes of baby Jesus, thus evoking a strong connection with the culture and religiosity of the area.
The preparation of cartellate is an art that requires attention and care. The dough, made with flour, oil, and white wine, is worked until a thin and elastic consistency is achieved. This dough is then cut into strips, which are folded and twisted to form spirals or roses, thus creating the characteristic arabesque shape. Once shaped, the cartellate are fried in plenty of hot oil until perfectly golden.
After frying, the cartellate are immersed in warm honey, which coats them evenly, giving them a sweet and enveloping flavor. Often, to further enrich the dessert, crushed almonds or a sprinkle of cinnamon can be added. This dessert is not only a pleasure for the palate but also represents a moment of sharing and conviviality, typical of the holidays, where families gather to prepare the cartellate together, thus passing down traditions and recipes from generation to generation.

Ingredients

4 cups flour
white wine (according to the flour's absorption capacity)
3/4 cup olive oil
orange zest
1 tsp sugar
1 tsp ground cinnamon
1/2 tsp baking soda
salt (a pinch)
peanut oil (for frying)
wildflower honey (of good quality)

Tools

1 Fluted pastry wheel or wavy wheel
1 Pasta machine Imperia machine

PREPARING THE CARTELLATE DOUGH WITH THE THERMOMIX

Put the oil with the lemon peel in a saucepan until it just starts to boil.
Meanwhile, put the white wine in the mixing bowl and heat it: 140°F, 5 minutes, speed 1.
Remove the lemon peel from the oil and add it to the mixing bowl with the flour, cinnamon, salt, tablespoon of sugar, and a pinch of baking soda, speed 5, 20 seconds.
Remove the dough from the mixing bowl and wrap it in a cloth napkin.

Set up the pasta machine, adjust it to number 1 or 2 and start working the dough. Once you have obtained rectangles, set the machine roller to 5 and start rolling the sheets until they become smooth, allowing you to make the cartellate. Once the sheet is prepared, place it on the work surface and cut it with the fluted wheel into strips about 1.5 inches wide. At this point, take the two ends of a strip and “pinch” it in such a way as to close it in some points as shown in the photo…and turn the strip on itself joining it only in some points until forming a “little rose.”
Prepare the oil in a deep saucepan and heat it.
When it reaches the right temperature, immerse the cartellate and fry them, turning them on both sides to brown them evenly.
As the cartellate are fried, place them on absorbent paper to remove excess oil and have a first taste (they are amazing even like this…).
After frying all the cartellate, move on to the next phase: glazing.
Put some high-quality honey slightly diluted with water in a saucepan, heat it, and immerse the cartellate, turning them on both sides to “soak” well.