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Lacy fried pastry ribbons drizzled with vincotto or honey are Puglia's Christmas confection. This delicate mediterranean sweet is a family tradition passed down through generations.
In a large mixing bowl, combine all-purpose flour, sugar, cinnamon, and a pinch of salt. Create a well in the center.
Pour in the dry white wine and olive oil gradually, mixing first with a fork and then with your hands until a smooth, elastic dough forms. If the dough is too dry, add a tablespoon more wine as needed.
Knead the dough on a lightly floured surface for about 7–8 minutes, then cover and let it rest at room temperature for 30 minutes to relax the gluten.
Divide the dough into 4 pieces. Using a rolling pin or pasta machine, roll each piece out thinly (about 1/16-inch). Cut the dough into strips about 1-inch wide and 8 inches long.
Pinch the strips at intervals to create ruffled ribbons, then coil each strip into a spiral rosette, pinching to seal along the way so it keeps its shape when fried.
Heat vegetable oil in a deep, wide pan to 340°F (170°C) over medium heat. Fry each pastry in batches until they are evenly golden and crisp, turning gently for even coloring.
Drain the fried cartellate on paper towels. While still warm, drizzle generously with warm honey or vincotto to coat the lacy pastries. Let the pastries cool and set before serving.
