Cartellate Pugliesi al Vincotto are a delicious variation of the classic Italian fried dough, originating in the region of Puglia.
Vincotto, a sweet reduction of cooked wine, adds a rich and unique flavor to these delicate rose-shaped cookies.
Follow this high-quality recipe to create a truly special and mouthwatering treat.
You can use regular vincotto or fig vincotto.
You can find it on Amazon.
If you have difficulty, you can substitute vincotto with honey.
Makes about 30 Cartellate
For the dough:
- 3 cups whole wheat flour
- 1/2 cup dry white wine
- 2 tablespoons extra virgin olive oil
- A pinch of salt
- Vegetable oil, for frying
For the vincotto glaze:
- 1 cup vincotto (Italian sweet wine reduction)
- 1/2 cup honey
- Zest of 1 orange
Prepare the dough:
In a large bowl, combine the flour and a pinch of salt.
Gradually pour in the white wine and olive oil and mix until a smooth dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes elastic and smooth. You may need to add some flour if the dough is too sticky.
Form into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes.
Form the cartellate:
After the dough has rested, divide it into small portions and roll out each portion into a thin sheet, about 1/8 inch thick.
With a fluted pastry cutter or sharp knife, cut the dough into strips about 1 inch wide and 5 inches long.
Take each strip and twist it into the shape of a rose, pressing the ends together to secure them. Repeat with all the strips.
Fry the cartellate:
In a large, deep frying pan or pot, heat vegetable oil over medium-high heat to a temperature of about 350 F.
Carefully place the cartellate in the hot oil, a few at a time, being careful not to overcrowd the pan.
Fry them until golden brown, which takes about 2-3 minutes for each group.
With a slotted spoon, remove the fried cartellate and place them on a plate lined with paper towels to drain excess oil.
Prepare the vincotto glaze:
In a saucepan, combine the vincotto and honey. Heat the mixture over low heat until well combined and slightly thinned. Add the orange zest.
Glaze the cartellate:
While the cartellate are still warm, brush them generously with the vincotto and honey glaze, making sure they are well coated.
The glaze will impart a unique sweetness and depth of flavor.
Allow the cartellate to cool and the glaze to set.
Arrange them on a serving platter and serve them as a delicious dessert for special occasions, holidays or whenever you want to enjoy a taste of traditional Italian cuisine with a special twist.
Indulge in the delicious flavors of Cartellate Pugliesi al Vincotto, a treat that will transport your taste buds to the sunny shores of Puglia. Enjoy!
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