Puglian Cartellate is another traditional Christmas recipe I’ve wanted to try.

This year during the holidays, I wanted to change regional culinary traditions. Instead of preparing typical Calabrian desserts, I wanted to bring Puglia to the table with castagnelle and cartellate.

Actually, cartellate are not exclusive to Puglia but also belong to Basilicata with some variations in ingredients.

For those who don’t know, Puglian Cartellate are a simple dough without eggs but with white wine and olive oil flavored with mandarin or orange peel.

The name “incartellare” derives from their shape, meaning “to wrap” in dialect, an ancient dessert passed down through generations.

Once a firm dough is obtained, it’s worked with a rolling pin or pasta machine, creating strips that are then rolled, fried, and seasoned with honey or vincotto.

In my version, I used citrus honey, which is sweet, delicate, aromatic, and enveloping; naturally, you can use whatever you prefer.

If you love recipes from ancient traditions, what are you waiting for to try preparing them?

Portions: 14
Cooking methods: Stove, Frying
Cuisine: Italian
Seasonality: Christmas

Ingredients

11 oz all-purpose flour
1/4 cup extra virgin olive oil
3 1/2 oz white wine
1/4 cup water
1 tsp salt
1 tbsp sugar
1 pinch cinnamon
1 organic mandarin
8 oz citrus honey
to taste vegetable oil for frying
to taste chocolate flakes

Tools

Rolling pin
Fluted pastry wheel

Steps

For making the cartellate, pour the white wine and oil into a pot; add the organic mandarin peels and bring to a boil.
Turn off and let it cool.
In a bowl, pour the flour and add the teaspoon of salt and tablespoon of sugar.
When the liquid is cooled, remove the peels and pour it into the flour, adding a pinch of cinnamon.
Start kneading and then finish the dough by adding the water.
You will get a smooth and firm dough that you let rest for 30 minutes.
Take the dough, cut it into pieces, and roll out the pieces with a rolling pin.
You need to get a rectangle about 12 inches long and as thin as possible.
Straighten the rectangle with a fluted pastry wheel and cut strips about 1 inch wide.
Close the edges of the strips forming loops.
Roll them into a rose shape, sealing well with your fingers.
Place the cartellate on a baking tray and let them dry for a couple of hours before cooking, otherwise, they might open during cooking.
Place a pan on the stove with vegetable oil to heat.
When it’s hot, place the cartellate inside, let them brown on both sides. Once removed, place them on absorbent paper to dry the excess oil.
After frying, heat the honey and proceed to fill them, soaking them on both sides.
Place them on a plate and sprinkle with chocolate flakes or colored sprinkles if you prefer.