Crispy Apulian Cartellate (traditional and bimby recipe).
Christmas is coming!! The perfect time to bring Apulian cartellate to the table. These are typical fried sweets prepared during the Christmas holiday season. The preparation requires some manual skill, but the result is truly amazing! Very scenic, the cartellata represents in the Christian tradition the halo or the swaddling bands that wrapped Baby Jesus when he was born. The most typical and ancient way to enjoy cartellate is to dip them in vin cotto, a delicious condiment obtained from cooking grape or fig must. But the most common variant is the one I prepared, which is with honey.
Discover the recipe!!!
Read also:
- Panettone Stella di Natale without leavening, a quick alternative to traditional Panettone
- Easy and quick cookies to prepare for Christmas
- Anise and Cinnamon Shortcrust: the perfect recipe for Christmas cookies
- Apulian Christmas pettole (bimby recipe)
- Crispy Apulian Cartellate (traditional and bimby recipe)
- Difficulty: Hard
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: recipe for about 30 cartellate
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
- Energy 1,312.00 (Kcal)
- Carbohydrates 79.49 (g) of which sugars 42.24 (g)
- Proteins 5.13 (g)
- Fat 110.98 (g) of which saturated 18.50 (g)of which unsaturated 87.28 (g)
- Fibers 6.87 (g)
- Sodium 222.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Crispy Apulian Cartellate (traditional and bimby recipe)
- 4 cups flour
- 7 tbsp olive oil
- white wine (based on the flour's absorption capacity)
- orange zest
- 1 tsp sugar
- 1 tsp ground cinnamon
- salt (a pinch)
- 1/2 tsp baking soda (a pinch)
- peanut oil (for frying)
- honey (honey or vin cotto)
Tools for making Crispy Apulian Cartellate (traditional and bimby recipe)
- Pasta Machine Imperia
- Pinking Wheel pinking
- Pan large for frying
- Ladle
- Mixer BIMBY
- Pasta Machine
- Pastry Mold cannelloni
Honey or Vin Cotto Apulian Cartellate
Prepare the flavored oil:
Pour the oil into a saucepan with the lemon peel.
Simmer over low heat.
When the oil is hot, remove the lemon peel and transfer the oil to a glass.
Heat the wine:
Using the same saucepan, pour the white wine and heat it slightly without bringing it to a boil.
Prepare the dry base:
On a work surface, arrange the flour in a fountain shape.
Add the cinnamon, sugar, salt, and baking soda.
Mix the dry ingredients well to combine.
Knead:
Gradually add the flavored oil and the heated wine to the dry ingredients.
Knead until you get a homogeneous and elastic dough, suitable for further processing.Prepare the pasta machine:
Set the machine to number 5.
Note: never change the number during processing.
Work the dough:
Start passing the dough through the machine.
Initially, the dough will be “rough” and uneven.
Continue to make several passes until you get a smooth and uniform sheet, ready to make the cartellate.
Prepare the sheet:
Once a smooth and uniform sheet is obtained, gently lay it on the work surface, ensuring it is well spread and without wrinkles.
Cut the sheet:
Use a pinking wheel to cut the sheet.
Cut into strips about 1.5 inches wide, trying to keep a uniform size to ensure regular processing of the cartellate.
Shape the cartellate:
Take a previously cut strip of dough and position it on the work surface.
With your fingers, gently join the two opposite edges of the strip, being careful not to press too hard to avoid breaking the dough.
Proceed “pinching” the edges at various points along the length of the strip. This means pressing with your fingers firmly but gently to create small closures at regular intervals.
The formed closures will give the strip the characteristic wavy folds typical of cartellate.
Continue with the same procedure for each strip, working calmly and precisely to achieve a uniform and traditional shape.
Form the cartellata:
Take the pinched strip and start rolling it on itself gently, creating a spiral.
During rolling, join the pinched points only in some sections, leaving the rest soft and slightly open.
Continue wrapping until forming a “little rose,” ensuring the shape is harmonious and well-defined.
Repeat the procedure with all the strips, thus obtaining the characteristic cartellate with an elegant and traditional shape.
Prepare the frying oil:
Pour plenty of oil into a deep saucepan.
Heat the oil until it reaches the ideal frying temperature (around 338-356°F).
Fry the cartellate:
Immerse the cartellate in the hot oil, a few at a time, to avoid lowering the oil’s temperature.
Fry them, turning them gently on both sides, until they are evenly golden brown.
Drain the cartellate:
Once golden, remove the cartellate from the oil with a slotted spoon.
Lay them on a plate lined with paper towels to remove excess oil.
Repeat the procedure until all the cartellate are fried.Prepare the dressing:
In a saucepan, pour the vin cotto or the honey slightly diluted with a little water.
Heat the mixture over low heat, stirring to obtain a warm, fluid consistency.Flavor the cartellate:
Immerse the cartellate, one at a time, in the warm vin cotto or honey.
Turn them gently on both sides to soak them well and coat evenly.
Serve:
Arrange the cartellate on a serving plate and serve them once cooled or warm, ready to be enjoyed.
Bimby Version:
1. Prepare the flavored oil:
– Pour the oil into a saucepan with the lemon peel.
– Bring it to a simmer over low heat.
2. Heat the white wine:
– Meanwhile, pour the white wine into the Bimby bowl.
– Set 140°F, 5 minutes, speed 1 to heat it.
3. Add the oil:
– Remove the lemon peel from the hot oil and add the flavored oil to the Bimby bowl.
4. Prepare the dough:
– Add the flour, cinnamon, salt, teaspoon of sugar, and pinch of baking soda to the bowl.
– Set speed 5 for 20 seconds to combine the ingredients and obtain a homogeneous dough.
5. Work the dough:
– Remove the dough from the bowl.
– Proceed with manual processing following the previous instructions to form the cartellate.
Tips and Variants
Tips and variants for cartellate
Useful tips:
Perfect dough:
Knead the dough until smooth and compact. If it is too hard, add a few drops of wine; if too soft, a little flour.
Oil temperature:
During frying, keep the oil at a constant temperature (338-356°F) to prevent the cartellate from burning or absorbing too much oil.
Traditional shape:
To achieve well-made cartellate, pinch precisely and roll carefully so they retain their shape during frying.
Storage:
Once ready, the cartellate can be stored in airtight containers for several days, maintaining their fragrance.
Tasty variants:
Vin cotto dressing:
The traditional vin cotto (fig or grape) is the classic accompaniment. It can be enriched with a sprinkle of cinnamon or grated orange zest for an extra touch.
Cartellate with honey:
Substitute vin cotto with slightly diluted and heated honey. Add chopped hazelnuts, almonds, or pistachios for a crunchy variant.
Chocolate cartellate:
For a modern version, dip the cartellate in melted dark chocolate or sprinkle with unsweetened cocoa after dressing with honey.
Baked cartellate:
For a lighter variant, bake the cartellate at 356°F until golden. Then, dress them with vin cotto or honey.
Spiced cartellate:
Add spices like star anise or nutmeg to the dough for a more intense and characteristic aroma.
Flavored cartellate:
Incorporate grated lemon, orange, or mandarin zest into the dough for a citrus and fresh fragrance.
Pairings:
Serve the cartellate with a good dessert wine, such as Passito or Moscato.
Accompany them with spiced tea or coffee to enhance the traditional flavors.
Experimenting with these variants can make cartellate even more special and suitable for every occasion!
They keep for a few weeks in tin containers lined with parchment paper
They keep for a few weeks in tin containers lined with parchment paper
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What is the origin of cartellate?
Cartellate are a traditional Apulian sweet, typical of the Christmas period. Their rose shape, with wavy folds, symbolizes the swaddling bands that wrapped Baby Jesus, while the vin cotto or honey dressing recalls ancient Mediterranean pastry traditions.
Can I make cartellate without frying?
Yes, you can bake them for a lighter version. Just place them on a baking sheet lined with parchment paper and bake them at 356°F until golden. Then, dress them traditionally with vin cotto, honey, or other variants.
How long do cartellate last?
Cartellate keep well for 7-10 days if stored in an airtight container, away from moisture. Dress them only when serving to keep them crunchy.
Can I use another type of wine for the dough?
Yes, you can use other types of dry white wine. For a more intense aroma, you can choose an aromatic or slightly sweet wine, but without exaggerating so as not to alter the dough’s flavor.
Can I prepare the dough in advance?
Yes, the dough can be prepared in advance and stored wrapped in cling film for up to 24 hours in the refrigerator. Before working it, let it come to room temperature for about 30 minutes.
Why do cartellate break during processing?
If the dough is too dry or under-kneaded, it could be brittle. Ensure it is soft and well-hydrated, adding a bit of wine if necessary. Also, roll out the dough gently to avoid stressing it.
Can I use store-bought honey or vin cotto?
Yes, but for an authentic taste, it is recommended to use artisanal vin cotto or high-quality honey, preferably organic. Fig or grape vin cotto is particularly suitable to respect tradition.
How to get well-golden cartellate without burning them?
Fry a few cartellate at a time in well-heated oil (338-356°F) and turn them often. Use a deep saucepan to maintain a constant oil temperature.
Can cartellate be frozen?
Yes, they can be frozen before frying. Arrange them on a tray without overlapping and, once frozen, transfer them to food bags. Fry them directly from frozen, without thawing, to maintain their shape.
Can I personalize the cartellate?
Besides vin cotto and honey, you can add chopped nuts, melted chocolate, powdered sugar, or spices like cinnamon and nutmeg for a more creative and modern version.
