Cartellate

It is a Christmas cake, part of traditional cuisine of Puglia and the legend tells that were served for the first time during the marriage of Bona Sforza in 1517. Since then, the recipe has been passed from house to house and we have arrived here, let's see how well you prepare, even if you're not even Puglia glad to you to try the typical dishes of the Christmas tradition of the region.

These pinwheels can be topped with honey or mosto cotto (a thick syrup made from a reduction of grapes).
• 1 kg flour "00"
• 200 gr extra virgin olive oil
• salt
• 1 teaspoon cinnamon (as required)
• 2 cups dry wine (white)
• Olive oil for frying
• 2 cups honey or mosto cotto
In a large bowl, combine the flour, oil, salt and cinnamon. Slowly add the wine, and beat until a dough forms. Use more or less wine just to get a dough that holds together. Shape the dough into a ball. Wrap in plastic and let rest at room temperature for 1 hour. Divide the dough into 4 pieces. Dust each piece with flour. Pass it through a pasta machine set at the widest opening. Pass each piece through successive settings until thin. On a manual pasta machine stop at setting. Place each pasta strip on a lightly floured surface. With a fluted pastry cutter, cut the dough into strips 10 x 1-1/4 inches. Fold each strip in half lengthwise but do not press it together. With the wavy edges up, wind the strips into loose spirals about 2 inches wide. Pinch the edges to seal. Place on an oiled baking sheet. Let the pinwheels dry at room temperature for 2 hours. Heat oil in a deep. Carefully add a few pinwheels at a time to the oil. Fry until evenly golden, about 1 minute. Remove with a slotted spoon to a paper towel lined plate. Heat honey in a small saucepan until it thins. Arrange the cartellate on a large platter. Drizzle with the warm honey.

 

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