Apulian fried pastry roses made from thin wine dough, finished with grape molasses or honey syrup and cinnamon.
50 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the flour, salt, warm white wine, and olive oil.
Rest the dough for 30 minutes.
Roll the dough thin and cut it into 3 cm strips.
Pinch the strips at intervals and roll them into rose shapes.
Dry the cartellate on a tray for 20 minutes.
Fry in hot oil for 4 minutes, until golden.
Heat the honey and grape molasses for 5 minutes and dip the sweets into the syrup.
💡 Tip: After shaping, dry the dough for 20 minutes, once it hits hot oil the layers open and the cartellate absorb less oil.
🍽️ Serving suggestion: Sweeten the cartellate warm with grape molasses syrup, sprinkle with cinnamon, and serve in small holiday portions.
~360
kcal calories
6
g protein
54
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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