Cartellate are a traditional dessert from Puglia, particularly popular during the Christmas period, but can also be enjoyed on other festive occasions. This dessert, which has its roots in peasant tradition, has a characteristic shape that resembles a rosette or a spiral, obtained by rolling the dough on itself. The preparation begins with the creation of a thin sheet of pastry, which is then cut and rolled into small spirals or cones, creating a sort of “bundle” of pasta. The cooking takes place in hot oil, which gives the cartellate a crunchy and golden consistency.
The final touch consists of dipping the fried cartellate in hot honey or vincotto (concentrated grape juice), which covers them completely, enriching them with a sweet and enveloping flavor. Sometimes, cartellate are sprinkled with powdered sugar to add an additional layer of sweetness. The combination of the crunchiness of the fried dough and the softness of the honey creates a perfect contrast that makes this dessert irresistible.
Every Apulian family has its own version and variation of cartellate, which may vary slightly in ingredients or preparation methods, but the essence remains the same: a dessert that symbolizes conviviality, tradition and hospitality. Although cartellate are mainly linked to Christmas, where they represent a symbol of abundance and prosperity, they are also a dessert that evokes memories of childhood, of holidays spent with family and the warmth of home cooking.