Cartellate
Cartellate are traditional Italian fried pastries, especially popular during holidays. These delicate, rose-shaped treats are made from a simple dough, fried until crisp, and then typically drenched in a sweet syrup. This vegan version captures all the classic flavors and textures without any animal products.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 466 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 300 gall-purpose flour
- 80 mlwhite wine
- 50 mlolive oil
- 1 tbspsugar
- 1 pinchsalt
frying
- 500 mlvegetable oil, for frying
syrup
- 250 mlmaple syrup
- 0.5 tsporange zest(optional)
Equipment
fluted pastry wheel · pasta machine (optional) · deep pot · slotted spoon · paper towels · rolling pin · large bowl · wire rack · small saucepan
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, sugar, and salt.
About 2 min
- 2
Warm the white wine and olive oil slightly in a small saucepan or microwave until lukewarm, but not hot.
About 2 min
Cook’s note: Ensure the liquid is not too hot, as it can cook the flour.
- 3
Gradually add the warm liquid mixture to the dry ingredients, mixing with a fork until a shaggy dough forms.
About 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, until it becomes smooth and elastic.
About 15 min
- 5
Form the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 1 hour.
About 1 hr
Cook’s note: This resting period allows the gluten to relax, making the dough easier to roll.
- 6
Divide the rested dough into 3-4 portions.
About 1 min
- 7
Working with one portion at a time, roll the dough very thinly, either with a rolling pin or a pasta machine, aiming for a thickness of about 1-2 mm.
About 10 min
Cook’s note: The thinner the dough, the crisper the cartellate.
- 8
Cut the rolled dough into strips about 3 cm wide and 20-25 cm long using a fluted pastry wheel or knife.
About 5 min
- 9
Take one strip and fold it lengthwise, pinching the edges together at intervals of about 2-3 cm to create small pockets.
About 10 min
Cook’s note: Ensure the pinches are firm so they don't open during frying.
- 10
Starting from one end, roll the pinched strip into a spiral, forming a rose-like shape.
About 10 min
Cook’s note: Pinch the very end of the strip to secure the cartellata shape.
- 11
Repeat with the remaining dough strips until all cartellate are formed.
About 15 min
- 12
Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a candy thermometer to monitor the oil temperature for best results.
- 13
Carefully fry the cartellate in batches for 2-3 minutes per side, or until golden brown and crispy.
About 15 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and result in soggy pastries.
- 14
Remove the fried cartellate with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 15
While the cartellate are cooling, prepare the syrup by gently warming the maple syrup in a small saucepan.
About 3 min
Cook’s note: If using, add the orange zest to the syrup for extra flavor.
- 16
Dip each cartellata into the warm maple syrup, ensuring it is fully coated.
About 5 min
Cook’s note: You can also drizzle the syrup over the cartellate if you prefer.
- 17
Place the syrup-coated cartellate back on the wire rack to allow any excess syrup to drip off and to cool completely.
Per serving
Nutrition
- Calories
- 465.9kcal
- Protein
- 5g
- Carbs
- 68.4g
- Fat
- 18.2g
- Fibre
- 1.4g
- Sugar
- 27.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled cartellate in an airtight container at room temperature.