What is a wine cookie? It’s a cookie that uses wine as the main liquid ingredient. Wine cookies abound in Italy. These cookies, as you might expect, pair wonderfully with wines. But they also make a tasty addition to any dessert table. The wine as an ingredient adds a new flavor profile to the cookie, while also not making the treat too sweet, and the wine evaporates during the cooking process.
Cartellate cookies are one such wine pastry, and you can bet they’ll be on every table in Puglia during the holiday season, as they’re an important Christmas culinary tradition.
Every family in Puglia has its own version of cartellate pugliesi, and many don’t share their recipe with anyone but the next generation.
So what better way to end the year than with a holiday treat from our Puglia cooking vacation! Cartellate cookies originate from the northeastern Pugliese town of Altamura, which is the world-renowned “town of bread.” With this simple recipe recipe for cartellate pugliesi, you can bring a bit of Italy into your kitchen and holiday celebrations for some holiday cheer.
Whether you’re interested in learning more about the history of Pugliese cartellate cookies or simply looking for a great seasonal recipe, cartellate pugliesi are sure to please. You can discover Puglia on a culinary vacation in Italy to learn to make cartellate cookies and other specialties with our local chefs, all while exploring the region with our warm and friendly guides.
Learn more about why we love the Puglia region of Italy!
Christmas Cartellate Cookie Recipe from Puglia
Prep time: 45 minutes
Cook time: 2 minutes
Cook method: Frying
For the Dough:
- 5 cups flour
- 3.5 oz of extra virgin olive oil
- 1 tsp salt
- 6 oz white wine (possibly sparkling)
- oil for frying
- 2.25 cups honey or Sapa (grape syrup)
- 1 glass of water or (better) white wine
- Some sugar and cinnamon powder
Looking for more pastry recipes for special occasions? Try this one for Easter fiadonetti.
1. Mix the flour, olive oil, salt, and white wine. If needed, add more white wine so that the dough has a not too soft, but not too dry consistency.
2. Roll out the dough (it should be very thin), then cut it into strips about one finger-width wide and 15 centimeters long (preferably with a fluted pastry cutter).
3. Fold the strip in half, pinching the dough together every couple of inches to create pockets, then roll the strip to form a rose-shaped decoration. (Make sure there are pockets and also some gaps between the dough.) Repeat until all dough has been used.
4. Fry each piece of dough in hot oil until golden, only 1-2 minutes.
5. To create the decoration, warm the honey by adding water or white wine until it’s completely melted.
6. Dip each cartellata into the honey and then dust with some sugar and cinnamon powder.
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