Cartellate Recipe – Christmas Apulian Dessert

What are cartellate?

Cartellate are a typical Christmas and get together dessert of Apulian delicacies. They’re ready with a quite simple base of flour, sugar, extra-virgin olive oil, and white wine, then fried and immersed in a particular syrup comparable to vincotto, which may be made out of figs or grapes relying on the world.

cartellate Italian dessert

The historical past of cartellate and the origin of their title

Within the Christian custom, cartellate signify the halo or the bands that wrapped the kid Jesus within the manger, but in addition the crown of thorns on the time of the Crucifixion. Comparable sweets are additionally produced in Calabria, the place they’re known as nèvole or crispelle, and in Basilicata, the place they’re known as roses or crispedde.

A really related dessert known as lanxsatura was first depicted in a sixth-century BC rock portray close to Bari. The crammed dish was provided to the gods based on the cult of Ceres, in all probability of Greek origin, and related to choices made to Demeter, goddess of the earth, in the course of the Eleusinian mysteries. 

On the daybreak of Christianity, these ritual pancakes have been reworked into items to the Madonna, cooked to invoke her intervention for the success of the crops. 

The preparation of this dessert isn’t quite simple, however we assure that the ultimate consequence might be sensational. Right here is our recipe for the scrumptious cartellate al vincotto.

cartellate recipe Italian dessert


cartellate Italian dessert
  • 370 grams flour
  • 60 milliliters extra-virgin olive oil
  • 100 milliliters dry white wine aniseed liqueur, or orange liqueur
  • eight grams baking powder
  • three grams salt
  • three grams sugar
  • extra-virgin olive oil for frying
  • orange peel
  • vincotto of figs or honey
  • In a saucepan, warmth the oil and orange peel over low warmth. Don’t let it fry. Take away the orange peels after a couple of minutes.
  • Place the flour on a flat floor, pile the flour right into a mound. Make a nicely within the middle of the mound and slowly add the lukewarm oil. Combine.

  • Type a pleasant uniform and homogeneous ball by rigorously working the flour and oil collectively.

  • Individually, dissolve the yeast within the wine in a bowl. Slowly incorporate the wine into the flour, then add the sugar and at last the salt. Work all the pieces nicely with a purpose to receive a clean, homogeneous dough.

  • Wrap the dough in plastic wrap and let it relaxation for 30 minutes.

  • After resting, divide the dough in half and start flattening the dough into skinny layers.

  • Roll out the dough till it is vitally skinny with the assistance of a pasta machine, beginning with the thickest setting. Roll out the dough a number of instances. Change the thickness by step by step bringing the wheel of the machine to the penultimate notch.

  • Use a serrated wheel to chop strips of about 25 cm by four cm. Then fold every strip lengthwise and kind small pockets by pinching the dough collectively at common intervals.

  • Roll every strip right into a rosette, pinching the sides to assist it maintain collectively.

  • Let the cartellate relaxation on parchment paper in a single day, or a minimum of 5 hours.


  • Warmth olive oil in a deep pan till it sizzles.

  • Place the cartellate within the pan and fry them till barely golden.

  • While you’re frying, warmth some honey or your vincotto in a double boiler.

  • When you could have fried the cartellate, pat them on paper towels to blot extra oil.

  • Dip the cartellate within the sizzling honey or vincotto on either side, in order to cowl the cartellate nicely.

  • Serve the cartellate on a tray.

Serving: 100g | Energy: 1979kcal | Carbohydrates: 292g | Protein: 38g | Fats: 64g | Saturated Fats: 9g | Sodium: 1184mg | Potassium: 1276mg | Fiber: 10g | Sugar: 5g | Calcium: 412mg | Iron: 18mg


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