Rosette fried pastries (Cartellate)

The shape of a cartellate pastry is unique and is said to symbolise various forms, including a crown of thorns or a rose. My aunty would often arrive at family events with a plate of these indulgent treats dripping with honey. To achieve the iconic shape, I recommend using a fluted pastry wheel and a pasta machine.

Credit: Nadia Fragnito

• makes

  12-15

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 500 g plain flour
• 2 tbsp sugar
• 150 ml olive oil
• 150 ml white wine
• Sunflower oil, for deep frying

Syrup

• 200 g rice malt syrup or vino cotto
• Icing sugar, to serve

Resting time: 30 minutes

Drying time: 1-2 hours

Instructions

1. Combine the flour and sugar in a large bowl. Pour in the olive oil and wine, then add splashes of water (about 60 ml) as needed to form a smooth dough. Knead for 1-2 minutes until smooth. Cover and rest for 30 minutes.
   
2. Divide the dough into smaller pieces for easier handling. Roll into sheets approximately 2.5 mm thick. Or if using a pasta machine, pass the dough through each setting a couple of times, folding the sheet in half and rolling through twice. Finish at about setting No.4. Dust with plenty of flour to prevent it tearing, especially as the dough gets thinner.
   
3. Using a fluted wheel, cut the sheets into long strips, each 25 cm long and 5 cm wide. Taking one strip at a time, pinch along the top to create little pockets, then roll into a circular shape, to form a rosette. Press the dough together firmly so it doesn’t unravel when frying. Place on a towel and dry for 1-2 hours.
   
4. Half-fill a frypan with oil and heat to 160°C-170°C. Fry the cartellate for about 2 minutes until golden brown, flipping them over during cooking. They should puff up nicely. Drain well on absorbent paper.
   
5. In a pot, warm the rice malt syrup with a splash of water until runny. Coat or drizzle the fried cartellate with the syrup. If using vino cotto, in another pan, simmer for about 2 minutes to thicken and warm. Coat the cartellate in the vino cotto.
   
6. Arrange on a serving plate and dust with icing sugar before serving.
   

Note:

• The Pugliese version is traditionally vegan, using oil and wine instead of the butter and eggs found in other regions.

• Folding the dough while passing it through the machine creates a thin, airy pastry that, when fried, achieves that iconic bubbly appearance.

Recipe and image from Nadia Fragnito's Natale: Recipes for a Vegan Italian Christmas, photography by Nadia Fragnito and Sileo Media.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.