Cartellate Pugliesi Recipe

cartellate pugliesi

Someone says that if you don’t fry at Christmas then you do not understand the true meaning of this Holiday and I fully agree with these essays; that’s reason why, even if they’re not part of my culinary tradition, I love making the cartellate (also called carteddate) , sweet fried cakes from Apulia, South of Italy.

It is in fact a very highly flavored dough that is fried and covered with honey or hot wine so that they become sticky . If you want to make the cartellate pugliesi at home then follow my recipe.

What you need for 20 cartellate
250 grams of flour
15 grams of fresh yeast
1 teaspoon sugar
2.1 dl of dry white wine
60 grams of honey
Colored sprinkles
Oil for frying

How to make the original cartellate
1d. Mix the yeast in a bowl with 1 dl of warm water and sugar. Once melted, pour the mixture into the flour and baking powder forming a fountain on a working surface and also add the wine. Mix everything well making sure to collect the flour to the sides bringing it to the center so that it will stick with the rest of the liquid ingredients. Knead well until the dough is quite soft but without lumps (add more water if necessary) then let it rise for 2 hours under a clean cotton cloth.
2. Take the dough and spread it thinly then using a pizza wheel get strips wide at least 5 cm and for a length of 50 cm. Fold each strip in half lengthwise and pinch the dough every approximately 3 cm to unite it and then roll up on itself.
3. Fry the cartellate in deep fat until golden brown then transfer them to a plate on a paper towel and let them dry.
4. Meanwhile heat the honey and, when the cartellate are dry, dip them a few at a time in the cooked honey. Transfer them back on the paper and possibly add colored sprinkles. Let them cool completely and serve the cartellate the next day to a better result.

Preparation time: 3 hours

cartellate


Categories: Sweets & Cakes, Traditional Italian recipes
Article written by Veruska Anconitano aka La Cuochina Sopraffina

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