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Recipe by
Cartellate are a delicious traditional sweet from Puglia. They are strips of fried dough covered with honey and sugar and enriched with small anicini (aniseed candies). This dessert is a true pleasure for the palate and carries with it all the tradition and history of the region.
Step 1 of 6: Make the dough with half a kilo of Farina 00, a pinch of salt, half a glass of oil and enough white wine to obtain a very firm dough
Step 2 of 6: Roll it out on the work surface with a rolling pin until it reaches the thickness of a sheet used for tagliatelle
Step 3 of 6: Now cut with a pastry wheel strips about 3 cm wide and 20 cm long and wrap them around themselves, pinching with your fingers to form a sort of little rosette
Step 4 of 6: When you have finished preparing these rosettes, let them rest for 8-10 hours and then fry them
Step 5 of 6: Once cooled, dip them into honey or vin cotto and sprinkle with sugar and anicini (aniseed candies) for garnish
Step 6 of 6: Only the cartellate intended for consumption that day are dipped in honey or vin cotto; the others are stored fried and finished as needed
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In summary: To be checked for vegans · Nickel to be checked · Allergens detected: Gluten
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
