Apulian Honey-Dipped Spiral Christmas Pastry

Be the first to rate

(No Ratings Yet)

Loading...

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.

You might also like

Desserts

Olive Oil Cake with Roasted Plums, Amaretti Crumble, and Mascarpone Cream

European

Neapolitan Spring Pasta with Peas and Pancetta

European

Brodetto Adriatico Fish Stew

European

Italian Meatballs in Tomato Sauce