Traditional Barese Cartellate 'Rose' Cookie Recipe
This is a traditional Barese cookie recipe from the region of Puglia, Italy passed down from my Nonna Angela. I remember growing up and enjoying these deep fried delicious honey-soaked pinwheel, rose-like shaped cookies around the holidays and for special occasions.
5 cups all purpose flour
2/3 cup light olive oil
2/3 cup white wine
1/2 cup warm water
1 cup honey
Extra light olive oil for frying
1. In a food processor add flour, then slowly drizzle in olive oil while the mixer is on low speed.
2. Next, slowly drizzle in white wine, next drizzle in the warm water. The mixer will begin to allow the dough to form into a ball. You may need to add 1-2 more tablespoons of warm water if needed.
3. Remove the dough from the mixer, place in a bowl and cover and let rest at room temperature for 30 minutes.
4. Cut the dough into workable pieces. Pass the dough through the Marcato pasta machine starting at level 0, and working your way up the level 5 thickness. Every time you pass the piece of dough through the pasta machine go one more level up (to level 5).
5. While the dough is still moist, cut into rectangular strips with a fluted pastry/pasta cutter. Next, form the strips of dough into 'rose' patterns by pinching and turning the dough. Do not let the dough dry out or pinching and forming the cookies will not stick together.
6. Fry in light olive oil until golden brown, set aside on wire rack.
7. Lastly, heat honey and a splash of water in a frying pan, bring to boil then turn the heat right down. Gently coat the cookies in the honey syrup allowing the honey to pool in the pockets of the cookies. Remove from honey syrup and display on a serving platter to serve.
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