Cartellate

Cartellate or ‘honey flowers’ is a traditional pastry recipe from Puglia.

This month we have partnered with Phaidon to bring you recipes from their regional Italian cookbooks. If you want more recipes like this, Phaidon are offering up to 70% off their Italian cookbooks .

  • Serves: 8
  • Preparation Time: 40 mins
  • Cooking Time: 30 mins

Ingredients:

  • 500 g / 1 lb 2 oz (4 cups) plain (all-purpose) flour, plus extra for dusting
  • Salt
  • 7 g / ¼ oz (2¼ teaspoons) easy blend (quick rise) yeast
  • 100 ml / 3½ fl oz (scant ½ cup) olive oil
  • 100 ml / 3½ fl oz (scant ½ cup) white wine
  • vegetable oil, for deep-frying
  • 350 g / 12 oz (1½ cups) honey
  • sprinkles, for decorating

Instructions:

  1. Place the flour in a mound on a work counter, make a well in the centre and add a pinch of salt, the yeast, oil, wine and 120 ml /4 fl oz (½ cup) lukewarm water. Quickly work in the flour until you have a soft, not sticky, dough. Knead for 5 –10 minutes, until the dough
    is smooth. Cover with clingfilm (plastic wrap) and leave in a warm place to rise for 2 hours, or until doubled in size.

  2. Divide the dough into 8 equal pieces, place them on a lightly floured surface and roll into balls. Using a rolling pin, roll them into very thin rounds with a diameter of 25 – 30 cm /10 –12 inches. Using a pastry wheel, cut each round into a long spiral strip about 5 cm /2 inches wide.

  3. Heat a one-third depth of oil in a large saucepan. It’s hot enough when a cube of bread browns in 20 seconds (180°C /375°F). Carefully deep-fry the pastries one at a time for about 2 minutes each, or until golden brown, turning over halfway through the cooking time. Scoop out with a slotted spoon and drain them upside down on paper towels.

  4. Heat the honey in a small saucepan. Using tongs, quickly dip the pastries in it, then arrange them on a platter and drizzle over more honey, if desired. Decorate with sprinkles and serve warm.