Traditional Recipe for Cartellate Pugliesi: Typical Christmas Desserts with Vincotto or Honey

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Traditional Recipe for Cartellate Pugliesi: Typical Christmas Sweets

The Traditional Cartellate Pugliesi Recipe are one of the most iconic desserts of the Apulian Christmas tradition. This dessert, with its particular shape, symbolizes the halo of Baby Jesus or, according to other versions, the crown of thorns during the crucifixion. For us Apulians, Christmas without Cartellate is not really Christmas!

Ingredients for Cartellate Pugliesi

This recipe will allow you to make about 28 Cartellate, crispy and ready to be topped with vincotto or honey.

  • 30 g of Extra Virgin Olive Oil from Peranzana mono-varietal;
  • 300 g of Dolce 190 | Type “0” Biscotti and Frolla Wheat Flour;
  • 115 g of dry white wine;
  • 300 g of vincotto or honey.

How to Prepare the Dough for Cartellate Pugliesi

Step 1: Warm the Emulsion

Start by preparing the dough: slightly warm the extra virgin olive oil and white wine in a saucepan until they reach about 35°C.

Step 2: Knead by Hand

Sift the flour into a bowl and create a well in the center. Slowly pour in the oil and wine emulsion, kneading by hand until you obtain a compact dough. Form a dough ball, cover it with plastic wrap, and let it rest at room temperature for about 30 minutes.

Creating the Strips and Forming the Roses

After resting, divide the dough in half and roll it out with a rolling pin to a thickness of about 8 mm. Use a serrated pasta cutter to cut strips 30-35 cm long and about 3 cm wide. Pinch the edges of the dough and roll the strips into small roses. Make sure to pinch the dough in several spots to prevent the Cartellate from opening during frying.

Frying the Cartellate Pugliesi

Once ready, let the Cartellate dry for at least 5-6 hours, or even better, overnight. Heat abundant extra virgin olive oil to about 170°C. Fry a few Cartellate at a time, letting them turn golden for 3-4 minutes per side, and then drain them on a rack to keep them crispy.

Extra virgin olive oil is perfect for frying thanks to its high smoke point, at 210°C, which is much higher than most seed oils. During the cooking process, it also releases some of its precious polyphenols, adding more flavor and health benefits to the Cartellate.

How to Top and Store Cartellate

Once fried, you can top the Cartellate with vincotto or honey. The dessert is best preserved covered with plastic wrap or inside a glass cake stand, keeping their crispiness intact.

Bring Apulian Tradition to Your Table

Cartellate Pugliesi embody all the warmth and tradition of the Apulian Christmas. Preparing them at home using this recipe will allow you to surprise your guests with an authentic and unforgettable flavor, just like the tradition demands.

The Importance of Quality Ingredients for Excellent Cartellate Pugliesi

The key to achieving excellent Cartellate Pugliesi lies in the quality of the ingredients. Choosing natural and authentic flour like our èViva, produced with Italian wheat without the use of glyphosate, pesticides, or additives, will not only make a difference but also allow you to create a dessert with an aroma and flavor that no industrial product can offer.

Our extra virgin olive oil from the Peranzana mono-varietal, thanks to its high fatty acid content, contributes to making the Cartellate even crispier and richer in flavor. Using high-quality ingredients like ours not only enhances the taste but also gives you the opportunity to eat real food that is nutritious.

Buy now and bring true Apulian tradition to your table!

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