Cartellate with honey is a traditional Italian pastry that originates from the region of Puglia. Made during the holiday season, these delicious deep-fried pastries are known for their unique shape and honey-drizzled glaze. This article will guide you step by step on how to make with honey in the comfort of your own kitchen.

Ingredients:

– 2 cups all-purpose flour
– ¼ cup sugar
– ¼ cup olive oil
– ¼ cup white wine
– ½ teaspoon cinnamon
– ½ teaspoon salt
– Zest of 1 orange
– Vegetable oil for frying
– 1 cup honey

Instructions:

1. In a large mixing bowl, combine the flour, sugar, cinnamon, salt, and orange zest. Mix well until all the ingredients are evenly incorporated.

2. Make a well in the center of the dry ingredients and add the olive oil and white wine. Gently mix the wet ingredients with the dry ingredients until the dough starts to come together.

3. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little flour as needed during the kneading process.

4. Once the dough is smooth, shape it into a ball and wrap it in plastic wrap. Allow it to rest at room temperature for about 30 minutes to an hour. This will give the gluten in the dough a chance to relax.

5. After the resting period, divide the dough into four equal portions. Take one portion and roll it out on a lightly floured surface until it is about 1/8 inch thick.

6. With a fluted pastry wheel or a sharp knife, cut the rolled-out dough into rectangular strips. The width of the strips can vary depending on your preference, but traditionally they are about 1-inch wide and 4-6 inches long.

7. Take one strip and using your thumb and index finger, pinch the center of the strip. Gently pull the ends of the strip through the pinched center, creating a flower-like shape. Repeat this process with all the strips.

8. In a deep pot or deep-fryer, heat vegetable oil to 350°F (175°C). Carefully drop a few cartellate into the hot oil and fry them until they turn golden brown, about 2-3 minutes per side. Ensure the oil temperature remains consistent throughout the frying process.

9. Once the cartellate are fried, remove them from the oil using a slotted spoon or tongs and place them on paper towels to drain any excess oil.

10. In a separate small saucepan, heat the honey over low heat until it becomes warm and liquid. Be careful not to overheat the honey as it can burn easily.

11. Dip the fried cartellate into the warm honey, ensuring they are fully coated. Allow any excess honey to drip off before transferring them to a wire rack placed over a baking sheet to cool completely. The honey glaze will harden as the cartellate cool.

12. Repeat the frying and glazing process with the remaining dough strips until all the cartellate are made.

13. Once the cartellate have cooled and the honey glaze has hardened, they are ready to be served. These pastries are typically enjoyed during the holiday season and make a perfect accompaniment to a cup of tea or coffee.

Enjoy the sweet and taste of homemade cartellate with honey, a delightful Italian treat that will surely impress your family and friends. Happy cooking!

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