Cartellate is a traditional Italian dessert that originates from the region of Puglia. These sweet fried dough pastries are typically consumed during the Christmas season and are often enjoyed with a cup of hot coffee or a glass of sweet wine. Making Pugliese at home can be a fun and rewarding experience, as you get to recreate this delicious treat and share it with family and friends. In this article, we will guide you through the process of making Pugliese cartellate step by step.

Ingredients:

For the dough:
– 500 grams of all-purpose flour
– 100 grams of sugar
– 100 grams of white wine
– 100 milliliters of extra virgin olive oil
– Zest of 1 lemon
– Zest of 1 orange
– pinch of salt

For the filling:
– 200 grams of roasted almonds (or other nuts)
– 200 grams of honey
– 100 grams of sugar
– Zest of 1 lemon
– Zest of 1 orange
– 1 teaspoon of ground cinnamon
– 1 teaspoon of ground cloves

For frying:
– Vegetable oil

Instructions:

1. In a large bowl, combine the flour, sugar, lemon zest, orange zest, and salt. Mix well.

2. Add the white wine and olive oil to the flour mixture. Stir until the dough begins to come together.

3. Transfer the dough onto a clean, floured surface and knead it for about 5 minutes until it becomes smooth and elastic. If the dough feels too dry, you can add a little more wine or olive oil.

4. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.

5. While the dough is resting, prepare the filling. In a separate bowl, mix together the roasted almonds, honey, sugar, lemon zest, orange zest, ground cinnamon, and ground cloves. Set it aside.

6. Take a small portion of the dough and roll it into a thin rectangular shape. The thickness should be about 1/8 inch.

7. Spread a thin layer of the filling mixture evenly onto the dough.

8. Starting from one end, carefully roll the dough into a cylinder, making sure the filling remains inside. Repeat with the remaining dough and filling.

9. With a sharp knife, cut the rolled dough cylinders into 2-inch pieces.

10. Take each piece, flatten it slightly with your hands, and then gently twist it to form a circular shape, resembling a cartwheel or a flower. Press the edges together to ensure they stay intact.

11. In a large frying pan, heat vegetable oil to about 350°F (175°C).

12. Carefully place a few cartellate in the hot oil, making sure not to overcrowd the pan. Fry them until golden brown, turning them occasionally to ensure even cooking. This process usually takes about 2-3 minutes.

13. Use a slotted spoon to remove the fried cartellate from the oil and transfer them onto a paper towel-lined plate to absorb excess oil.

14. Allow the cartellate to cool completely before serving.

15. Serve Pugliese cartellate as a delightful treat during the holiday season or any other special occasion. They can be enjoyed on their own or accompanied by a drizzle of honey or a dusting of powdered sugar.

By following these easy steps, you can create your own batch of delicious Pugliese cartellate. This traditional Italian dessert is sure to impress your family and friends, and bring a taste of Puglia to your home. Buon appetito!

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