I love how this recipe turns simple pantry staples into a stunning holiday dessert. The dough is soft and fragrant, the shaping is fun and relaxing, and the final frying gives each cartellata its signature delicate crunch. Once dipped in warm honey syrup and sprinkled with festive nonpareils, they become a standout treat that always impresses.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups all-purpose flour (see Cook’s Note), plus more for dusting 1/2 teaspoon kosher salt Zest of 1 orange 2 tablespoons extra-virgin olive oil 1/2 cup plus 2 tablespoons liquid ingredient 4 cups vegetable oil 1 cup honey Nonpareil sprinkles, for topping
Directions
I begin by whisking the flour, salt, and orange zest in the bowl of my stand mixer. I add the olive oil and 1/2 cup of the liquid ingredient, then mix with the dough hook on medium until the dough looks crumbly. I add cold water one tablespoon at a time (up to 4 tablespoons) until the dough comes together into a cohesive, barely sticky mass. I continue kneading until it becomes smooth and elastic, about 10 minutes. I form it into a ball, wrap it tightly in plastic, and let it rest at room temperature for at least 30 minutes.
Once the dough has rested, I place a rack on a rimmed baking sheet and divide the dough into 4 pieces. I keep three pieces covered while I roll the first one into a thin square about 9 inches across and no more than 1/8 inch thick. Using a fluted pastry wheel or a pizza cutter, I trim the edges into a clean square and cut six 1 1/2-inch strips. I fold each strip lengthwise, pinch along the seam every inch to create pockets, then roll the strip into a rosette and pinch to seal the end. I set each one on the rack and repeat until all 24 cartellate are shaped.
I heat the vegetable oil in a large saucepan to 350°F. Working in batches of four, I lower the cartellate into the hot oil and fry them until golden brown, about 2–3 minutes. I transfer them back to the rack to drain and continue until all are fried, letting the oil return to temperature between batches.
In a small saucepan over low heat, I warm the honey with the remaining 2 tablespoons of the liquid ingredient until the mixture becomes very runny. Off the heat, I use tongs to dip each cartellata into the warm mixture until fully coated. I return them to the rack and finish with a generous sprinkle of nonpareils. I either serve them immediately or let them rest for up to 4 hours so the syrup can soak in.
Servings and Timing
This recipe yields 24 cartellate. The total time is about 2 hours, including resting time, with around 1 hour and 30 minutes of active work.
Variations
I sometimes add a pinch of cinnamon or clove to the dough for a warm, aromatic flavor. For an even more delicate texture, I use 00 flour instead of all-purpose flour. I also experiment with different toppings—crushed nuts, colored sugar, or even finely grated citrus zest—to give them a unique finish.
Storage/Reheating
I store cartellate in an airtight container at room temperature for 3–4 days. Since they’re fried and coated in syrup, I don’t reheat them, but I let them rest at room temperature for a few minutes before serving if they’ve been stored. When I want to prep ahead, I shape the cartellate the night before and fry them the next day for the best texture.
FAQs
Why is my dough too dry?
I add water slowly until the dough becomes cohesive and elastic. It should feel firm but not crumbly.
Can I mix the dough by hand?
Yes, and I do so sometimes. Kneading by hand may require a little extra water.
Can I use 00 flour?
Yes, 00 flour gives a lighter, crispier cookie.
Do they need to rest before frying?
Resting helps them hold their shape and fry more evenly, so I like giving them that time.
How do I keep them from unrolling?
I make sure the seam and the final end are well pinched before frying.
Can I bake them instead?
Frying gives them their traditional crisp texture, so I stick with frying.
What flavoring can I add?
I sometimes add spices like cinnamon, clove, or even a touch of vanilla.
Can I prepare them ahead?
Yes, shaping them in advance works beautifully. I fry and glaze closer to serving.
Why did mine turn too dark?
The oil may be too hot. I keep it steady at 350°F.
Can I adjust the sweetness?
Yes, I dip lightly for a thinner coating or let them sit longer for a deeper soak.
Conclusion
I love making cartellate because they bring a touch of Italian holiday tradition to my kitchen. Their delicate spirals, crisp texture, and glossy honey finish make them as beautiful as they are delicious. They’re a festive, joyful treat I return to every holiday season.
