Impasto delle Cartellate (Puglia’s Honey Dough)

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Impasto delle Cartellate (Puglia’s Honey Dough)

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl, rolling pin or pasta machine, fluted pastry cutter, deep saucepan, slotted spoon, paper towels

Ingredients

  

• Ingredients:
• 2 cups 250g all-purpose flour
• 1/4 cup 60ml extra-virgin olive oil
• 1/2 cup 120ml dry white wine
• A pinch of salt
• Extra flour for dusting
• Vegetable oil for frying
• 1 cup 340g honey or vincotto for drizzling
• Optional: ground cinnamon or chopped nuts for garnish

Instructions

 

• Instructions:
• Prepare the Dough:
• In a saucepan, gently warm the olive oil over low heat; do not let it reach a boil.
• In a mixing bowl, combine the flour and a pinch of salt.
• Create a well in the center and pour in the warmed olive oil and white wine.
• Mix the ingredients until a dough forms. Transfer to a floured surface and knead until smooth and elastic, about 10 minutes.
• Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes.
• Shape the Cartellate:
• Divide the rested dough into manageable portions.
• Using a rolling pin or pasta machine, roll out each portion into thin sheets, approximately 1mm thick.
• With a fluted pastry cutter, slice the dough into strips about 1 inch (2.5cm) wide and 12 inches (30cm) long.
• Fold each strip lengthwise and pinch the edges together at regular intervals (about every 2 inches or 5cm) to create small pockets.
• Gently roll each strip into a spiral, forming a rose shape, and press the ends to secure.
• Place the formed cartellate on a floured cloth or baking sheet and let them dry for at least 2 hours, or overnight if possible.
• Fry the Cartellate:
• In a deep saucepan, heat vegetable oil to 340°F (170°C).
• Fry the cartellate in batches, turning occasionally, until they are golden brown and crisp.
• Use a slotted spoon to remove them and drain on paper towels to absorb excess oil.
• Add the Finishing Touch:
• In a separate saucepan, gently warm the honey or vincotto until it becomes fluid.
• Dip each cartellata into the warm honey or vincotto, ensuring they are well-coated.
• Arrange them on a serving platter and, if desired, sprinkle with ground cinnamon or chopped nuts while the coating is still sticky.
• Variations and Tips:
• Vegan Option: Substitute honey with maple syrup or agave nectar.
• Gluten-Free: Use a gluten-free all-purpose flour blend suitable for baking.
• Flavor Enhancements: Incorporate citrus zest (lemon or orange) into the dough for a fragrant twist.
• Alternative Toppings: Drizzle with melted chocolate or dust with powdered sugar for a different flavor profile.

Keyword Impasto delle Cartellate (Puglia’s Honey Dough)

Cartellate, a traditional Christmas delicacy from Puglia in southern Italy, are rose-shaped fritters made from a simple dough, deep-fried to perfection, and typically drizzled with honey or vincotto, a cooked grape must syrup. These festive treats are a staple during the holiday season, embodying the rich culinary heritage of the region.

Notes:

The dough should be rolled out as thinly as possible to achieve a delicate, crispy texture.

Allowing the shaped cartellate to dry before frying helps them maintain their shape and prevents excessive oil absorption.

These treats can be stored in an airtight container for several days; however, they are best enjoyed fresh.

Ingredients:

• 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) extra-virgin olive oil
• 1/2 cup (120ml) dry white wine
• A pinch of salt
• Extra flour for dusting
• Vegetable oil for frying
• 1 cup (340g) honey or vincotto for drizzling
• Optional: ground cinnamon or chopped nuts for garnish
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Cartellate (Puglia’s Honey Dough) now.

Instructions:

1. Prepare the Dough:
   • In a saucepan, gently warm the olive oil over low heat; do not let it reach a boil.
   • In a mixing bowl, combine the flour and a pinch of salt.
   • Create a well in the center and pour in the warmed olive oil and white wine.
   • Mix the ingredients until a dough forms. Transfer to a floured surface and knead until smooth and elastic, about 10 minutes.
   • Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes.
2. Shape the Cartellate:
   • Divide the rested dough into manageable portions.
   • Using a rolling pin or pasta machine, roll out each portion into thin sheets, approximately 1mm thick.
   • With a fluted pastry cutter, slice the dough into strips about 1 inch (2.5cm) wide and 12 inches (30cm) long.
   • Fold each strip lengthwise and pinch the edges together at regular intervals (about every 2 inches or 5cm) to create small pockets.
   • Gently roll each strip into a spiral, forming a rose shape, and press the ends to secure.
   • Place the formed cartellate on a floured cloth or baking sheet and let them dry for at least 2 hours, or overnight if possible.
3. Fry the Cartellate:
   • In a deep saucepan, heat vegetable oil to 340°F (170°C).
   • Fry the cartellate in batches, turning occasionally, until they are golden brown and crisp.
   • Use a slotted spoon to remove them and drain on paper towels to absorb excess oil.
4. Add the Finishing Touch:
   • In a separate saucepan, gently warm the honey or vincotto until it becomes fluid.
   • Dip each cartellata into the warm honey or vincotto, ensuring they are well-coated.
   • Arrange them on a serving platter and, if desired, sprinkle with ground cinnamon or chopped nuts while the coating is still sticky.

Additional Information:

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Drying Time: 2 hours (or overnight)
• Total Time: Approximately 3 hours 30 minutes (plus drying time)
• Ease of Cooking: Moderate
• Servings: Makes about 20 cartellate
• Calories: Approximately 150 per piece (depending on size and toppings)
• Cost of Ingredients: Moderate, with most items being pantry staples
• Cuisine: Italian (Pugliese)
• Course: Dessert

Equipment Needed:

• Mixing bowl, rolling pin or pasta machine, fluted pastry cutter, deep saucepan, slotted spoon, paper towels
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Cartellate (Puglia’s Honey Dough) now.

Variations and Tips:

• Vegan Option: Substitute honey with maple syrup or agave nectar.
• Gluten-Free: Use a gluten-free all-purpose flour blend suitable for baking.
• Flavor Enhancements: Incorporate citrus zest (lemon or orange) into the dough for a fragrant twist.
• Alternative Toppings: Drizzle with melted chocolate or dust with powdered sugar for a different flavor profile.

Nutritional Information (Per Serving):

I hope this guide has made preparing Cartellate seem a little less daunting. Have you tried making them before? Please, be honest, and let me know in the comments below. I love to hear feedback from real people like you, so please, leave your honest comment.