Dessert

Vegan Cartellate

Name: Vegan Cartellate
Prep time: 1 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: italian
Ingredients: 250 g all-purpose flour; 50 g semolina flour; 70 ml dry white wine; 40 ml olive oil; 1 pinch salt; 500 ml vegetable oil; 250 ml vincotto (cooked grape must syrup); 1 pcs orange peel from 1/2 orange; 2 pcs clove whole; 1 pcs cinnamon stick small

These traditional Apulian pastries are made vegan, featuring delicate fried dough spirals soaked in a sweet, spiced syrup. They offer a delightful crunch and a burst of festive flavors, perfect for holidays or special occasions. This recipe captures the essence of the classic treat without animal products.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Medium

Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
50 gsemolina flour
70 mldry white wine
40 mlolive oil
1 pinchsalt

frying

500 mlvegetable oil

syrup

250 mlvincotto (cooked grape must syrup)
1 pcsorange peel, from 1/2 orange
2 pcsclove, whole
1 pcscinnamon stick, small

Equipment

fluted pastry wheel · wide shallow pan · deep pot · slotted spoon · paper towels · rolling pin · fork · large bowl · wire rack · small saucepan · pasta machine

The method

Step by step

1
Combine the all-purpose flour and semolina flour in a large bowl and make a well in the center.
About 2 min
2
Warm the dry white wine and olive oil slightly in a small saucepan or microwave until lukewarm, then add the salt.
About 3 min
Cook’s note: Do not let it boil, just warm enough to activate the dough.
3
Pour the warm liquid mixture into the well of the flour and mix with a fork, gradually incorporating the flour until a shaggy dough forms.
About 3 min
4
Turn the dough out onto a clean work surface and knead for about 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be firm but pliable.
5
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the dough easier to roll.
6
Divide the rested dough into small portions and, using a pasta machine or rolling pin, roll each piece into very thin sheets, about 1mm thick.
About 15 min
Cook’s note: The thinner the dough, the crispier the cartellate will be.
7
Cut the dough sheets into strips approximately 3 cm wide and 20-30 cm long using a fluted pastry wheel or knife.
About 10 min
8
Fold each strip lengthwise, pinching the edges together at 2-3 cm intervals to create small pockets.
About 15 min
Cook’s note: Ensure the pockets are well-sealed to prevent them from opening during frying.
9
Starting from one end, coil each pinched strip into a rose-like spiral, pressing the base firmly to secure the shape.
About 15 min
Cook’s note: The bottom of the spiral should be flat so it sits well.
10
Place the formed cartellate on a clean kitchen towel and let them air dry for at least 1 hour, or until firm.
About 1 hr
Cook’s note: This step helps them maintain their shape when fried.
11
In a large, deep pot, heat the vegetable oil to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
12
Carefully fry the cartellate in batches until they are golden brown and crisp, turning them once.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make them greasy.
13
Remove the fried cartellate with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 2 min
14
While the cartellate are cooling, prepare the syrup by gently heating the grape must syrup, orange peel, cloves, and cinnamon stick in a wide, shallow pan.
About 5 min
Cook’s note: Do not boil the syrup, just warm it through to infuse the flavors.
15
Once the syrup is warm and fragrant, remove the orange peel, cloves, and cinnamon stick.
About 1 min
16
Dip each fried cartella into the warm syrup, ensuring it is fully coated, then place it back on the wire rack to allow excess syrup to drip off.
About 10 min
Cook’s note: Work quickly so the cartellate absorb the syrup evenly.
17
Let the cartellate cool completely before serving.
About 30 min

Keep it good

Storage

Store cartellate in an airtight container at room temperature.