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Cartellate

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Traditional Italian pastries from Puglia, shaped like delicate roses, fried until crisp, and coated in warm honey syrup for a glossy, festive finish.

Ingredients

3 cups all-purpose flour, plus more for dusting

1/2 tsp kosher salt

Zest of 1 orange

2 Tbsp extra-virgin olive oil

1/2 cup plus 2 Tbsp liquid ingredient (water or white wine)

Up to 4 Tbsp cold water, as needed

4 cups vegetable oil (for frying)

1 cup honey

Nonpareil sprinkles, for topping

Instructions

  1. Whisk flour, salt, and orange zest in a stand mixer bowl.
  2. Add olive oil and 1/2 cup of the liquid ingredient; mix with dough hook until crumbly.
  3. Add cold water 1 Tbsp at a time (up to 4 Tbsp) until dough becomes cohesive and barely sticky.
  4. Knead until smooth and elastic, about 10 minutes. Form into a ball, wrap, and rest for at least 30 minutes.
  5. Place a rack over a rimmed baking sheet. Divide dough into 4 pieces, keeping 3 covered.
  6. Roll the first piece into a thin 9-inch square, no more than 1/8 inch thick.
  7. Trim edges and cut six 1 1/2-inch strips. Fold each strip lengthwise and pinch every inch to form pockets.
  8. Roll each strip into a rosette and pinch to seal. Repeat to form 24 cartellate.
  9. Heat vegetable oil in a saucepan to 350°F. Fry cartellate in batches of four for 2–3 minutes until golden.
  10. Transfer to rack to drain; let oil return to temperature between batches.
  11. Warm honey with remaining 2 Tbsp liquid ingredient until runny.
  12. Dip each cartellata in warm honey mixture, coat fully, and return to rack.
  13. Sprinkle with nonpareils and serve immediately or let rest up to 4 hours.

Notes

00 flour can be used for a lighter, crispier texture.

Add cinnamon, clove, or vanilla for aromatic variations.

Shape cartellate ahead and fry the next day for best results.

Ensure seams are well pinched to prevent unrolling during frying.

Maintain oil temperature at 350°F to avoid over-browning.

Nutrition

Find it online: https://chocolatecoveredamy.com/cartellate/