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.
