Cartellate are typical Christmas fritters from southern Italy. A simple dough, made with flour, olive oil, white wine and - my personal touch - some rum, rolled out and shaped as little roses. The tradition wants them soaked in vincotto, a very sweet cooked wine similar to a syrup, but you can glaze them with honey or melted chocolate or simply dust with icing sugar.
For a lighter alternative, bake the cartellate on preheated oven to 180 C / Gas 4 for 15 to 20 minutes. If you don't find vincotto, glaze with port, honey or melted chocolate.