Christmas is upon us and the Cartellate, one of the most loved traditional sweets, is arriving in the homes of the Apulian people: our Mariuccia prepared them for us with the help of little Nicola
A typical dessert
Small crumbly and crunchy "baskets", made of pastry puff pastry rolled and garnished with vincotto, with a fig variant or icing sugar: the cartellate are undoubtedly one of the most well-known and established typical desserts of the Christmas Apulian tradition. For this reason they really cannot be missing from every table during the holidays, so much so that in Puglia there are even several village festivals dedicated to this dessert throughout the month of December.
How to make it
It is a typical product that is completely vegan: the dough is the result of the processing of 00 flour, extra virgin olive oil, boiled white wine, salt and sugar. After about 30 minutes, the mixture can already be worked to obtain the characteristic "roses" of pasta. After letting the product rest for a whole night you can move on to action: the cartellate are fried in plenty of boiling oil and left to dry for a few minutes on absorbent paper. To conclude the recipe, all you have to do is garnish the cartellate with the vincotto.
Sharing traditions
The custom of cartellate is very ancient and is handed down from generation to generation: the custom of preparing them in the family, following the traditional recipe, still resists today despite the passing of the years. In our own small way, we tried to pass on this tradition to the little ones too: to do so we relied on our Mariuccia, someone who knows a lot about cooking and traditions, to teach little Nicola all the secrets of this ancient recipe.
Mariuccia and Nicola prepared the cartellate together having fun and the result really satisfied them: if you too want to see how this afternoon of Apulian cuisine went, all you have to do is watch here our video on the CoccoleBimbi Instagram page.