Apulian Honey-Dipped Spiral Christmas Pastry

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A classic Christmas treat from the Puglia region of southern Italy, these delicate spirals are made from a simple wine-and-olive-oil dough, fried until crisp and golden, then drenched in warm wildflower honey. The result is a paper-thin, lightly chewy pastry with a glossy honey shell that crackles when you bite in.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 64 gCarbs
• 1 gFiber
• 38 gSugar
• 5 gProtein
• 145 mgSodium
• 85 mgPotassium
• 25 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (325 g) all-purpose flour, plus more for dusting
• 1/2 cup (120 ml) dry white wine
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• Zest of 1 lemon

For frying

• 2 cups (480 ml) mild olive oil or sunflower oil, for deep-frying

For finishing

• 1 cup (340 g) mild wildflower honey
• 2 tbsp water
• 1/2 tsp ground cinnamon
• 2 tbsp chopped toasted walnuts or rainbow nonpareils (optional)

Directions

1. Make the dough: In a large bowl, whisk the flour, sugar, salt, and lemon zest. Make a well in the center, pour in the wine and olive oil, and stir with a fork until a shaggy dough forms.
2. Turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, firm, and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
3. Divide the dough into 4 equal pieces. Working one piece at a time, roll out on a floured surface into a sheet about 1/8 inch (3 mm) thick. Using a fluted pastry wheel or knife, cut into long strips about 1 1/2 inches (4 cm) wide and 10 to 12 inches (25 to 30 cm) long.
4. Shape each strip by pinching small pleats along both long edges at 1-inch intervals to create a wavy ruffled ribbon, then loosely coil it into a spiral rosette about 3 inches across, tucking the end underneath to secure. Repeat with remaining dough.
5. Heat the frying oil in a deep heavy pot to 340 to 350 degrees F (170 to 175 degrees C). Fry 3 to 4 pastries at a time without crowding, turning once, until pale golden and crisp, about 2 to 3 minutes per side. Lift out with a slotted spoon and drain on a paper towel-lined tray.
6. In a small saucepan, warm the honey with the 2 tablespoons of water over low heat, stirring until thin and just fluid enough to coat a spoon; do not boil.
7. Working one at a time, dip each fried spiral into the warm honey, turning with tongs to coat both sides, then place on a wire rack set over a tray. Let the honey set for about 5 minutes.
8. Arrange the honey-glazed spirals on a serving platter, dust generously with cinnamon, and scatter with walnuts or nonpareils if using. Serve at room temperature.

Cook’s Notes

• Roll the dough evenly thin; thick spots will stay gummy inside while the outside browns.
• Traditional cooks often use vincotto (cooked grape must syrup) instead of honey for a more rustic, less sweet finish.
• Test-fry a single small piece first to confirm oil temperature before cooking the whole batch.
• Keep fried pastries on a rack (not a plate) when glazing so excess honey drips off and they stay crisp underneath.
• Stored in an airtight tin at room temperature, cartellate keep well for up to 1 week, and the honey flavor deepens after a day.

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