Inghams Italy Advent- 12 dicembre
Fri Dec 2014
Cartellate - Recipe
In the beautiful region of Puglia, mamme and nonne (mums and grandmas) have been preparing this delicious treat for centuries. Cartellate are fried spirals of sweet pastry. They are made of thin-like-paper (carta means paper) stripes of dough with pretty zig-zag borders. The stripes are arranged in the shape of irregular spirals, deep fried in oil and then drenched in vincotto, a wine-based syrup, or in honey.
Apparently, the shape of cartellate is supposed to represent Child Jesus’ halo or the strips in which he was wrapped. This religious symbolism already makes it clear that these pastries are linked with nativity. Cartellate are in fact the typical Christmas dessert in this part of Italy.
500 gr flour
125 ml olive oil
1 glass warm white wine
a pinch of salt
25 gr sugar
Vincotto or honey
Mix the flour with the oil, the salt, the sugar and the wine. Work it into a homogenous dough. Let it rest in the fridge for half an hour. Flatten the dough and put it into a pasta machine at setting number 5. Then, when you obtain a thin layer, put some flour on your working surface and cut the dough with a dough cutter designed for making zig-zag borders. Make several thin stripes with it. Length-wise, fold the stripes in two. Form the spirals and pinch the edges together to keep the shape in place. Now, deep fry your cartellate in olive oil until golden. Let them rest on a piece of kitchen towel. In a saucepan, warm up the vincotto or honey. Then pour it over the cartellate and let the pastries soak in it. Ready to serve and eat!