Cartellate Puglia with honey or syrup
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Typical Italian Christmas dessert, not to be missed on the festive Italian table during Christmas, New Year or Three Kings Day. Served with honey or sweet syrup. Again, there are thousands of variations, every family a variation of the recipe.
Ingredients:
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Procedure:
1. Add salt to the white wine and heat it gently until the salt dissolves
2. Make a dent in the pile of flour on the rolling pin, add a little cinnamon, sugar and crack the eggs into it, start mixing with a fork, later with your hands, add the oil a little at a time and later the white wine and orange juice, kneading thoroughly all the time
3. Using the pasta machine (setting number 5), form a long thin strip of dough, pass it through the machine twice, then place the sheet on the worktop
5. Using the cog wheel, cut off the thin edges, then cut the sheet lengthwise into further strips, which should be no wider than 2-3 cm
6. Fold each strip lengthwise and always press the dough together with one finger, then roll the whole strip into a circle, like a snail, and repeat the process for the other strips
7. Fry them in more oil until golden brown on both sides, starting with the cut side up, so that all the oil drains off easily when turned and pulled out
8. Place the finished cartellate to drain on absorbent paper
9. Finally, the finished cartellate can be decorated with sweet colored rice, and dipped in honey or topped with sweet syrup.
