Cooking School Vacations with The International Kitchen: Cartellate
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Cartellate (Christmas Pastries)

December 2011

What better way to end the year than with a holiday treat from our Discovering Puglia program! Cartellates originate from the northeastern Pugliese town of Altamura, which is the world-renowned “town of bread.” With this simple recipe, you can bring a bit of Italy into your kitchen and holiday celebrations for some holiday cheer!

Ingredients

Dough
5 cups flour
3.5 oz of extra virgin olive oil
1 tsp salt
6 oz white wine (possibly sparkling)

Decoration
2.25 cups honey or Sapa (grape syrup)
1 glass of water or (better) white wine
Some sugar and cinnamon powder

Directions

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.

Lay out the dough (it should be very thin), then cut it into strips about one finger wide and 15 centimeters long.

Roll the strip forming a rose-shaped decoration. Repeat until all dough has been used.

Fry each piece of dough.

To create the decoration, warm the honey by adding water or white wine until it’s completely melted.

Dip each cartellate into the honey and then dust with some sugar and cinnamon powder.