Cartellate
Cartellate are Apulian fried pastry rosettes made from wine-scented dough, coiled into lacy spirals, fried crisp, and dipped in vincotto or honey for a festive sticky dessert.
π Recipe adapted from Wikidata (Dessert)
π¨βπ³ Instructions
Mix flour, warm wine, olive oil, and salt into a smooth dough, then rest it covered.
Roll the dough thin and cut it into long narrow ribbons with a fluted cutter.
Pinch and coil the ribbons into open rosette shapes, letting them dry briefly.
Fry until crisp and pale golden, draining well.
Warm vincotto or honey with cinnamon and orange zest, then dip the cartellate and let them set.
π· Perfect Pairings
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