Cartellate Pugliesi
Ingredients
- 300g of Flour
- 2 tablespoons of Extra Virgin Olive Oil
- 100ml of White Wine
- Powdered Sugar
- Chocolate Chips
- Honey
- Raisins
Method
To prepare the cartellate it is first necessary to make the pastry by hand. You can also use the ready-made one, but the good and typical Apulian cartellata involves hand-pulled dough.
In a saucepan, heat the white wine and oil, which will then be mixed with the flour. The dough is ready when it becomes compact.
At this point it should be left to rest, wrapped in cling film, for about an hour.
After the rest time has elapsed, the dough should be rolled with a rolling pin, until strips of 1-2 mm thick are obtained.
With the puff pastry obtained, strips are obtained, which will be rolled up on themselves, to create the typical rose shape of the cartellate.
They are left to rest overnight, then fried in abundant peanut oil until golden brown.
Finally, you can submerge them in hot vincotto.
At this point, the cartellate can be decorated with powdered sugar, chocolate chips, honey or raisins.