CARTELLATE: APULIAN CHRISTMAS FRITTERS WITH VIN COTTO
Discover the authentic flavors of Southern Italy with Cartellate, a traditional Apulian dessert perfect for the holidays.
These delicate, crisp pastries are shaped into beautiful rose-shaped spirals and drenched in vin cotto, a sweet, rich grape syrup that is easy to make at home.
Whether you are Italian or simply a food lover, this recipe brings the heart of Italy to your kitchen with simple ingredients and easy-to-follow steps.
Why You’ll Love This Recipe
- Authentic Tradition: A beloved Apulian dessert steeped in history and culture.
- Unique Texture: Delicate, crispy pastries with a rich, syrupy coating.
- Versatile Syrup: Vin Cotto adds a sweet, tangy depth and can be used for other desserts.
- Perfect for Celebrations: A stunning addition to holiday tables or special gatherings.
Cooking Time
- Preparation Time: 45 minutes
- Resting Time: 2-12 hours
- Cooking Time: 1.5 hours (vin cotto) + 20 minutes (frying)
- Total Time: ~4 hours (including resting)
- Servings: ~30 Cartellate
Ingredients
For Cartellate
- 4 cups all-purpose flour
- 3 ½ tablespoons olive oil (extra virgin)
- ½ cup dry white wine
- 1 tablespoon sugar
- A pinch of salt
- ½ teaspoon ground cinnamon (optional)
- Vegetable oil for frying
For Vin Cotto
- 1 quart (4 cups) grape juice or red grape must
- 7 oz dried figs (optional, for extra richness)
Step-by-Step Method
Prepare the Dough
- Mix Ingredients: Sift the flour into a large bowl and make a well in the center. Add lukewarm olive oil, room temperature wine, sugar, salt, and cinnamon if using.
- Knead Dough: Mix the ingredients and knead until the dough is smooth and soft but not sticky. Adjust with wine or water as needed.
- Rest Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Form the Cartellate
- Roll the Dough: Roll the dough out with a rolling pin or pasta machine to a thinness of about 1/16 inch.
- Cut Strips: Use a slotted pastry cutter to cut strips approximately 1 ½ inches wide and 8-10 inches long.
- Shape Spirals: Fold each strip in half lengthwise, pinching at intervals to create small “pockets.” Roll the strips into loose spirals, pinching tightly to maintain their rose-like shape.
- Dry: Place the formed cartellate on a clean kitchen towel and let them dry for at least 2 hours, or ideally overnight.
Fry the Cartellate
- Heat Oil: In a deep skillet, heat vegetable oil to 350°F.
- Fry: Fry the cartellate in batches, turning occasionally, until golden brown and crispy.
- Drain: Remove and drain on paper towels to remove excess oil.
Prepare the Vin Cotto
- Reduce Grape Juice: In a thick-bottomed pot, bring grape juice (or must) and chopped dried figs (if using) to a boil. Reduce heat to low and simmer for 1-2 hours, stirring occasionally.
- Thicken Syrup: The vin cotto is ready when it has reduced by half and has a thick, syrupy consistency. Strain and cool completely.
Assemble the Cartellate
- Coat Pastries: Once the cartellate have cooled, drizzle them generously with warm or cooled vin cotto.
- Optional Garnish: Sprinkle with chopped walnuts or toasted almonds for added crunch.
Tips for Success
- Resting Time: Allowing the cartellate to dry before frying ensures crispiness.
- Perfect Dough: The dough should be soft but not sticky—adjust with liquid as needed.
- Even Cooking: Fry in small batches to maintain the oil temperature.
- Storage: Store in an airtight container for several days. Warm the vin cotto if it hardens over time.
Nutritional Facts (Per Piece)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sodium | 30 mg |
A Sweet Celebration
Cartellate with Vin Cotto is more than just a dessert—it’s a celebration of tradition, artistry, and love. Perfectly crispy, beautifully golden, and soaked in a syrupy glaze, these pastries are bound to be the star of your holiday table. Buon appetito! 🌟🍬
Cartellate Al Vincotto Recipe
Ingredients
For Cartellate
- 4 cups all-purpose flour
- 3 ½ tablespoons olive oil extra virgin
- ½ cup dry white wine
- 1 tablespoon sugar
- A pinch of salt
- ½ teaspoon ground cinnamon optional
- Vegetable oil for frying
For Vin Cotto
- 1 quart 4 cups grape juice or red grape must
- 7 oz dried figs optional, for extra richness
Instructions
Prepare the Dough
- Mix Ingredients: Sift the flour into a large bowl and make a well in the center. Add lukewarm olive oil, room temperature wine, sugar, salt, and cinnamon if using.
- Knead Dough: Mix the ingredients and knead until the dough is smooth and soft but not sticky. Adjust with wine or water as needed.
- Rest Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Form the Cartellate
- Roll the Dough: Roll the dough out with a rolling pin or pasta machine to a thinness of about 1/16 inch.
- Cut Strips: Use a slotted pastry cutter to cut strips approximately 1 ½ inches wide and 8-10 inches long.
- Shape Spirals: Fold each strip in half lengthwise, pinching at intervals to create small “pockets.” Roll the strips into loose spirals, pinching tightly to maintain their rose-like shape.
- Dry: Place the formed cartellate on a clean kitchen towel and let them dry for at least 2 hours, or ideally overnight.
Fry the Cartellate
- Heat Oil: In a deep skillet, heat vegetable oil to 350°F.
- Fry: Fry the cartellate in batches, turning occasionally, until golden brown and crispy.
- Drain: Remove and drain on paper towels to remove excess oil.
Prepare the Vin Cotto
- Reduce Grape Juice: In a thick-bottomed pot, bring grape juice (or must) and chopped dried figs (if using) to a boil. Reduce heat to low and simmer for 1-2 hours, stirring occasionally.
- Thicken Syrup: The vin cotto is ready when it has reduced by half and has a thick, syrupy consistency. Strain and cool completely.
Assemble the Cartellate
- Coat Pastries: Once the cartellate have cooled, drizzle them generously with warm or cooled vin cotto.
- Optional Garnish: Sprinkle with chopped walnuts or toasted almonds for added crunch.
Notes
Makes 30 Cartellate
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