Cartellate
Cartellate are Puglian ribbon pastries coiled into rosettes, fried until crisp, and glazed with honey or vincotto. Their layered curls hold syrup, citrus zest, and spice for a festive dessert bite.
π Recipe adapted from Wikidata (Dessert)
π¨βπ³ Instructions
Mix flour, wine, olive oil, and salt into a smooth firm dough, then rest it.
Roll thin sheets, cut into strips, pinch at intervals, and coil into rosettes.
Fry gently until the pastries are crisp and lightly golden.
Warm honey or vincotto with orange zest and cinnamon.
Dip or drizzle the cartellate with syrup and let them set before serving.
π· Perfect Pairings
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