Le Cartellate are a traditional Italian pastry from Apulia made with flour, eggs, sugar, olive oil, white wine and fried in seed oil. The preparation involves making a well in the flour and mixing in the wet ingredients to form dough. The dough is rolled out, cut into rounds, and pinched to form cartellate shapes with indentations before being fried until golden brown. After frying, the cartellate are placed in a pan with Apulian vincotto condiment to absorb flavor before serving.

1. Le Cartellate
L’ carteddàte

2. Ingredients
 Flour
 Extra virgin olive oil
 Sugar
 Eggs
 White wine
 Seed oil to fry
 Apulian Vincotto (a dark, sweet dense condiment
made from figs)

3. Preparation
 Make a well in the center of the  Roll out the pastry and cut it with a circular
flour, put in the eggs, sugar and extra pastry cutter.
virgin olive oil. Mix the lot together .
Add white wine and go on mixing

4.  Pinch the pastry with fingers Roll to form little wheels with several
indentations.

5.  This is the result after a few hours Fry few at a time in hot oil. Remove when they
are of golden colour.

6. Put the vincotto into a pan, add the cartellate and leave them to gain flavour.

7. Serve them and good appetite!