Pugliese cartellate the Christmas symbol of Puglia

What are the Pugliese cartellate and why are they the sweet symbol of Christmas in Puglia?

The Pugliese cartellate, called carteddàte in Bari and crùstele in the Foggiano area, are one of the most loved and representative desserts of the Pugliese Christmas tradition. They are delicious fried pastry roses, crispy on the outside and crumbly on the inside, which are then immersed in honey or vincotto. Each Pugliese family has its own version, passed down from generation to generation. This dessert is not just a recipe, but a true family ritual that accompanies the Christmas season. Preparing cartellate means sharing moments in the kitchen, surrounded by flour, orange scents, and laughter, while creating the unmistakable golden spirals.

What are the traditional ingredients for Pugliese cartellate?

The ingredients are simple and genuine, just as the Pugliese peasant tradition wants. Here is the list to prepare about 25 cartellate: 500 g of flour 00 100 ml of extra virgin olive oil 160 ml of white wine 1 clementine (only the peel) 1 teaspoon of salt 1 teaspoon of sugar A pinch of ground cinnamon Peanut oil (for frying) 250-300 g of honey or vincotto Depending on the area, flavors such as grated orange peel or a splash of sweet liqueur can be added to flavor the dough.

How do you prepare the dough for Pugliese cartellate?

To prepare the perfect dough, you need to start with a typical gesture: heating the oil with the clementine peel to flavor it. Once flavored, remove the peel and pour the hot oil into the flour arranged in a fountain. Then add sugar, salt, and gradually the warm white wine. Knead energetically until you obtain a smooth, soft but compact mass. If necessary, you can add a little more wine to reach the right consistency. The dough should rest for about 30 minutes, covered with a bowl, to allow the flavors to blend.

How are the cartellate formed?

Once ready, the dough should be divided into small pieces and rolled out with a pasta machine or a rolling pin until thin sheets are obtained. Then cut strips about 5 cm wide and 25-30 cm long with a serrated wheel. Each strip should be slightly folded over itself and pinched every 4 cm to join the edges and create small waves. Then, gently roll the strip onto itself, forming a spiral that resembles a rose. It is important to pinch the edges well: this way the cartellate will not open during frying. Place the cartellate on a floured surface and let them dry overnight before frying.

How are Pugliese cartellate fried?

Frying is one of the most important steps in the recipe. In a large pan, heat plenty of peanut oil to about 170°C. When the oil is ready, gently drop in the cartellate a few at a time, turning them gently with a fork until they become golden and crispy. After frying, place them on absorbent paper with the cavities facing down to drain excess oil. The aroma that fills the kitchen is unmistakable: it smells of Christmas, home, and celebration.

How are cartellate seasoned?

Once cooled, the cartellate can be immersed in warm honey or vincotto, the traditional Pugliese condiment made from figs or cooked grape must, naturally sweetened. Those who prefer honey dissolve it in a saucepan with a spoonful of water, then immerse the cartellate, turning them until they are completely coated. Those who love the more intense flavor of vincotto, on the other hand, heat it slightly and dip the cartellate for a few seconds. Finally, they can be decorated with colored sprinkles, chopped nuts, or candied fruit for a touch of cheer and color.

What is the difference between cartellate with honey and those with vincotto?

The two versions have completely different tastes. The cartellate with honey are more delicate and fragrant, with a natural sweetness that also appeals to children. Those with vincotto, on the other hand, have a stronger and more aromatic flavor, perfect for those who love intense and traditional desserts. In many Pugliese families, both are prepared to satisfy all guests. The cartellate with vincotto remain the most authentic symbol of the Bari and Salento tradition.

When are Pugliese cartellate prepared?

Cartellate are traditionally prepared during the Christmas holidays, starting from the day of the Immaculate Conception until Epiphany. In the past, their preparation was a moment of collective celebration: the women of the house gathered to knead, fry, and decorate together. Today, this ritual is still passed down, and in many Bari and Pugliese families, cartellate are prepared in large quantities to be given to friends and relatives.

Why do Pugliese cartellate have this rose shape?

The shape of the cartellate is not casual. According to some, it represents the crown of thorns of Christ, to remember the religious significance of Christmas. According to others, the spiral recalls infinity and the cycle of life, a symbol of prosperity and rebirth. Beyond interpretations, cartellate are also a small work of art: their elegant shape and golden color make them irresistible to the eye as well as to the taste.

What is the history of Pugliese cartellate?

The origins of cartellate probably date back to Roman times when fried sweets with honey and wine were prepared to celebrate winter festivities. Over time, this recipe spread throughout Puglia, taking on different names and slight variations depending on the area. In Bari, carteddàte have become a symbol of Christmas, while in the Foggiano area they are called crùstele, and in the Tarantino area, they are preferred slightly larger and with more vincotto. Everywhere, however, they represent the same tradition: that of hospitality and sharing.

How are Pugliese cartellate preserved?

Cartellate can be stored very well for several days, as long as they are kept in a cool, dry place. It is recommended to place them in an airtight container or a tin box, separated by sheets of parchment paper. If you want to keep them longer, you can add honey or vincotto only at the time of serving. This way they will remain crispy and crumbly like freshly fried.