7 Puglian Cartellate Honey Spiral Cookies Christmas Cookie Recipes

Traditional Puglian Cartellate With Honey Drizzle

Cartellate are traditional Puglian Christmas cookies that resemble delicate ribbons or rosettes. These sweet pastries are typically made from a simple dough flavored with wine and are traditionally drizzled with honey syrup for a delightful finish. They are often shaped into festive designs and served during holiday gatherings, representing a beautiful and delicious aspect of Italian culinary culture.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well. Make a well in the center, then add the dry white wine and extra virgin olive oil. Stir the ingredients together using a fork or your hands until a rough dough forms.
2. Knead the Dough: Transfer the dough onto a floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
3. Roll Out the Dough: Once the dough has rested, divide it into small portions. Roll out each portion into thin sheets (about 1/8 inch thick) using a rolling pin. You can dust the surface with flour as needed to prevent sticking.
4. Shape the Cartellate: Cut the rolled-out dough into strips, about 1 inch wide. To create the iconic cartellate shape, fold each strip in half, and then twist it into a spiral, forming a rosette or flower shape. Pinch the ends to secure them.
5. Fry the Cartellate: In a large, deep skillet or frying pan, heat vegetable oil over medium heat. Once hot, carefully add the shaped cartellate to the oil, frying them in batches until they turn a golden brown on both sides. This should take about 2-3 minutes per side. Remove them from the oil and place them on paper towels to drain excess oil.
6. Prepare the Honey Drizzle: In a small saucepan, heat the honey over low heat until it’s warm and slightly thinned. If necessary, mix in a few tablespoons of water to achieve a drizzle-able consistency.
7. Assemble and Serve: Once the cartellate have cooled, stack them on a serving platter. Drizzle the warm honey over the top generously. Optionally, sprinkle ground cinnamon for added flavor. Serve immediately and enjoy the festive spirit of Puglian Christmas with these traditional treats!

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Chocolate-Dipped Cartellate for a Decadent Twist

Chocolate-dipped cartellate are a delightful variation on the traditional Puglian Christmas cookies, adding a rich, indulgent chocolate layer that enhances their already appealing flavor and appearance. These cookies maintain their festive charm while providing a luxurious twist that is perfect for holiday celebrations or gifting to loved ones. The combination of the crispy, honey-drizzled pastry and the smooth chocolate creates a delicious contrast that everyone will adore.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Make a well in the center and add the dry white wine and extra virgin olive oil. Mix with a fork or your hands until a rough dough begins to form.
2. Knead the Dough: Transfer the dough to a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic. Wrap the dough in plastic wrap and allow it to rest for at least 30 minutes at room temperature.
3. Roll Out the Dough: After resting, divide the dough into smaller portions. Roll out each portion into thin sheets, approximately 1/8 inch thick, utilizing a rolling pin and flour to prevent sticking.
4. Shape the Cartellate: Cut the rolled-out dough into strips about 1 inch wide. To form the iconic cartellate shape, fold each strip in half and twist it into a spiral, creating a rosette or flower shape. Pinch the ends to secure the design.
5. Fry the Cartellate: Heat vegetable oil in a large, deep skillet or frying pan over medium heat. Carefully add the shaped cartellate to the hot oil in batches, frying until they achieve a golden brown color on both sides, approximately 2-3 minutes per side. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
6. Prepare the Honey Drizzle: In a small saucepan, warm the honey over low heat until it is slightly thinned. Optionally, mix in a few tablespoons of water if necessary for a pourable consistency.
7. Dip in Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals, stirring in between until smooth. Carefully dip each fried cartellate halfway into the melted chocolate, allowing any excess to drip off.
8. Set the Cartellate: Place the chocolate-dipped cartellate on a baking sheet lined with parchment paper. Allow the chocolate to set at room temperature or refrigerate briefly to speed up the process.
9. Drizzle with Honey: Once the chocolate has firmed up, drizzle the warmed honey over the chocolate-dipped cartellate for added sweetness and a beautiful presentation.
10. Serve and Enjoy: Arrange the chocolate-dipped cartellate on a festive platter to serve during your holiday gatherings. Enjoy the delicious blend of crunchy pastry and decadent chocolate!

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Almond-Infused Cartellate With Sprinkles

Almond-infused cartellate are a delightful variation of the traditional Puglian Christmas cookies, bringing a nutty flavor that perfectly complements the crispy pastry. These festive treats are not only delicious but also adorned with colorful sprinkles, making them visually appealing for holiday gatherings and celebrations.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, ground almonds, sugar, baking powder, salt, and optional ground cinnamon. Make a well in the center and pour in the dry white wine and extra virgin olive oil. Mix using a fork or your hands until a rough dough forms.
2. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
3. Incorporate Almond Extract: After resting, knead the dough briefly again and add the almond extract. Guarantee it is evenly distributed throughout the dough.
4. Roll Out the Dough: Divide the rested dough into smaller portions and roll each chunk into thin sheets, about 1/8 inch thick, using a rolling pin and flour to prevent sticking.
5. Shape the Cartellate: Cut the rolled dough into strips about 1 inch wide. To create the signature cartellate shape, fold each strip in half and twist it into a spiral or rosette design. Pinch the ends to keep the shape secure.
6. Fry the Cartellate: Heat vegetable oil in a large, deep skillet or frying pan over medium heat. Carefully add the shaped cartellate to the hot oil in batches, frying until they turn golden brown, which usually takes about 2-3 minutes per side. Use a slotted spoon to take them out and place them on paper towels to drain excess oil.
7. Prepare the Honey Drizzle: While the cartellate cool, warm the honey in a small saucepan over low heat until it is slightly liquefied. If desired, thin it with a small amount of water.
8. Drizzle with Honey and Add Sprinkles: Once the cartellate have cooled slightly, drizzle the warm honey over them while they’re still on the paper towels. Immediately sprinkle colorful sprinkles on top before the honey sets.
9. Serve or Store: Allow the cartellate to cool completely before serving or storing them in an airtight container. Enjoy these almond-infused festive treats with family and friends!

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Lemon Zest Cartellate for a Citrusy Kick

Lemon zest cartellate are a revitalizing twist on the traditional Puglian Christmas cookies, infusing the crispy pastry with bright and zesty flavors. These delightful treats are perfect for the holiday season, adding a citrusy kick that complements the sweetness of honey and creates a festive atmosphere at family gatherings and celebrations.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and optional ground cinnamon. Create a well in the center and pour in the dry white wine and extra virgin olive oil. Mix everything together using a fork or your hands until a rough dough forms.
2. Knead the Dough: Transfer the mixture onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. Incorporate Lemon Zest: After the resting period, briefly knead the dough again and add the lemon zest. Confirm that it is evenly distributed throughout the dough to enhance the flavor.
4. Roll Out the Dough: Divide the rested dough into smaller portions. Roll out each piece into thin sheets, about 1/8 inch thick, using a rolling pin, dusting with flour as necessary to prevent sticking.
5. Shape the Cartellate: Cut the rolled dough into strips that are about 1 inch wide. For the signature cartellate shape, fold each strip in half and twist it into a spiral or rosette shape. Pinch the ends firmly to maintain the shape while frying.
6. Fry the Cartellate: In a large, deep skillet or frying pan, heat vegetable oil over medium heat. Carefully add the shaped cartellate to the hot oil in batches, frying them until golden brown, typically about 2-3 minutes per side. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.
7. Prepare the Honey Coating: While the cartellate are frying, gently heat the honey in a small saucepan until it becomes slightly runny. If needed, add a little water to thin it out for easier coating.
8. Coat and Decorate: Once the cartellate are drained, dip each one into the warm honey or brush it over them for an even coating. While the honey is still sticky, sprinkle colorful decorations over the cookies for a festive touch.

Enjoy your lemon zest cartellate as a delightful addition to your holiday dessert table!

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Nutty Hazelnut Cartellate for Crunchy Flavor

Nutty hazelnut cartellate are a delightful variation of the traditional Puglian Christmas cookies, filled with crunchy hazelnuts that add a rich, nutty flavor to the crispy pastries. These cookies are both festive and wholesome, perfect for holiday gatherings or as a treat to share with family and friends during the joyous season.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, and optional ground cinnamon. Make a well in the center and pour in the dry white wine and extra virgin olive oil. Mix using a fork or your hands until the mixture starts to come together.
2. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Once you reach the desired texture, wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. Incorporate Hazelnuts: After resting, briefly knead the dough again. Gradually fold in the chopped hazelnuts, ensuring they are evenly distributed in the dough for a delightful crunch.
4. Roll Out the Dough: Divide the rested dough into smaller portions. Roll out each portion into thin sheets, approximately 1/8 inch thick, using a rolling pin. Dust with flour if necessary to prevent sticking.
5. Shape the Cartellate: Cut the rolled dough into strips about 1 inch wide. To create the traditional cartellate shape, fold each strip in half and twist it into a spiral or rosette form. Pinch the ends to secure the shape while frying.
6. Fry the Cartellate: In a large, deep skillet or frying pan, heat vegetable oil over medium heat. Carefully add shaped cartellate into the hot oil in batches, frying them until golden brown, about 2-3 minutes on each side. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
7. Prepare the Honey Coating: While the cartellate are cooling, heat the honey in a small saucepan until it is warm and runny. For those who prefer an extra touch, you can mix in a splash of water to thin it out if desired.
8. Dip in Honey: Dip the cooled cartellate in the warm honey coating, ensuring they are well-coated. Place them on a wire rack or tray to allow the excess honey to drip off.
9. Garnish and Serve: Finish off by decorating with sprinkles if desired. Let the cartellate sit for a little while to set before serving or storing. Enjoy these crunchy nut-filled delights with loved ones during the holiday season!

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Spiced Cartellate With Cinnamon and Clove

Spiced cartellate with cinnamon and clove are a warm and aromatic twist on the classic Puglian Christmas cookie. Infused with the rich flavors of these spices, these delightful pastries not only fill your kitchen with a comforting scent but also create a festive atmosphere perfect for holiday gatherings. The combination of spices brings a unique depth to the dough, making them a must-try for this joyous season.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, salt, ground cinnamon, and ground cloves. Make a well in the center and pour in the dry white wine and extra virgin olive oil. Mix the ingredients using a fork or your hands until a dough starts to form.
2. Knead the Dough: Transfer the mixture onto a floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. Roll Out the Dough: After resting, turn the dough out onto a lightly floured surface and divide it into smaller portions. Roll out each portion into thin sheets, about 1/8 inch thick, using a rolling pin. Dust with flour as needed to prevent sticking.
4. Shape the Cartellate: Cut the rolled dough into strips around 1 inch wide. To create the traditional cartellate shape, fold each strip in half and twist into a spiral or rosette form. Pinch the ends tautly to maintain the shape during frying.
5. Fry the Cartellate: In a large, deep skillet or frying pan, heat vegetable oil over medium heat. When the oil is hot, carefully add the shaped cartellate in batches, frying until they turn a golden brown, about 2-3 minutes on each side. Use a slotted spoon to remove them and place on paper towels to drain any excess oil.
6. Finish with Honey: Once all the cartellate are fried, drizzle warm honey over the cookies while they are still on the paper towels. If desired, sprinkle with decorative sprinkles for an added festive touch.
7. Serving: Allow the cartellate to cool slightly before serving. Arrange them on a platter, and enjoy the spiced flavors that bring the warmth of Christmas to your table!

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Vegan-Friendly Cartellate With Maple Syrup

Vegan-friendly cartellate with maple syrup are a delightful twist on the traditional Puglian Christmas cookies, perfect for those following a plant-based diet. These cookies retain the same delicious flavor and crispy texture as their non-vegan counterparts, while the use of maple syrup adds a natural sweetness that complements the festive spirit of the season.

Cooking Steps:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Make a well in the center and pour in the maple syrup and olive oil. Use a fork or your hands to mix until a dough begins to form.
2. Knead the Dough: Sprinkle some flour on a clean surface and transfer the dough onto it. Knead the dough for approximately 5-7 minutes, or until it becomes smooth and elastic. Once ready, wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. Roll Out the Dough: After the resting period, take the dough out and place it on a lightly floured surface. Divide the dough into smaller sections for easier handling. Use a rolling pin to roll out each section into thin sheets, about 1/8 inch thick, adding flour as necessary to avoid sticking.
4. Shape the Cartellate: Cut the rolled-out dough into strips approximately 1 inch wide. Fold each strip in half and twist it into a spiral or rosette shape. Confirm you pinch the ends tightly to help the cookies retain their shape during frying.
5. Fry the Cartellate: In a large, deep skillet or frying pan, heat enough vegetable oil to submerge the cartellate over medium heat. Once the oil is hot, gently add the shaped cartellate in batches, frying each side until they are golden brown (about 2-3 minutes). Use a slotted spoon to take them out and place them on paper towels to absorb any excess oil.
6. Finish with Maple Syrup: Drizzle the fried cartellate with additional maple syrup while they are still warm. If desired, sprinkle with decorative sprinkles for a festive touch. Allow to cool slightly before serving.

Enjoy your warm and crispy vegan-friendly cartellate as a delightful treat for the holiday season!