Fried Pastry Wheels Recipe – Traditional Italian Dessert with Fig Syrup

Fried Pastry Wheels Recipe

This Fried Pastry Wheels recipe is a classic Italian dessert featuring crispy, golden pastries coated in rich, sweet fig syrup. Featured on Bonacini’s Italy, host Michael Bonacini showcases this festive treat that blends delicate fried dough with the earthy sweetness of figs and honey. Ideal for holidays, celebrations, or as a show-stopping dessert, these Cartellate are a taste of Southern Italy that can be recreated in your own kitchen with authentic flavor and flair.

The Inspiration

Cartellate are a traditional dessert from Puglia, Italy, often prepared during Christmas and festive occasions. Their unique pinwheel shape, which resembles a rose, symbolizes celebration and abundance. Michael Bonacini’s rendition preserves the authenticity of this Southern Italian specialty while providing a detailed, approachable method for home cooks.

The recipe highlights the use of dried figs and honey, which were historically common ingredients in Italian desserts due to their natural sweetness and long shelf life. Combining the lightly fried pastry with the fragrant fig syrup creates a perfect balance of textures—crispness on the outside and a tender, syrup-infused interior. This dish embodies the Italian culinary principle of using simple, high-quality ingredients to produce complex, memorable flavors.

Ingredients

Pastry

• 3 cups (710 ml) flour
• 2 tablespoons (30 ml) sugar
• 2/3 cup (160 ml) warm white wine
• 1 egg, lightly beaten
• Olive oil, for frying

Fig syrup

• 15 dried figs
• 5 cups (1.2 L) warm water
• 1 cup (240 ml) honey
• ½ cup (120 ml) sugar

Method

• To make the fig syrup, add figs and water to a saucepan and let soak overnight.
• To make the pastry, add flour and sugar to a food processor and pulse. Pour in white wine, add egg, and pulse until dough is soft.
• Turn dough onto a lightly-floured counter and knead until dough is smooth and elastic. Cover and let rest 1 hour.
• Roll the dough out to a thickness of 1 inch (2.5 cm). Using a fluted pastry cutter, cut out strips of dough that are 1 ½-inches (3.75 cm) wide and 9-inches (22.5 cm) long. Every inch or so along the length of each strip, pull the sides up toward each other and pinch together to form several little pockets. Roll the pinched strip up to form a shape resembling a pinwheel. Repeat with the rest of the strips, then set out on a baking sheet lined with parchment paper and let dry for half a day.
• Meanwhile, stir the honey and sugar into the fig liquid. Heat the pan and let the mixture reduce to a third, stirring occasionally. Strain mixture through a sieve, pressing figs with the back of a spoon to release extra liquid.
• To finish, fill a pan with olive oil until it reaches a depth of a few inches. Add a few pastry wheels at a time and fry until golden. Remove using a slotted spoon and let drain on a paper towel-lined plate.
• Add spirals to the pan of warm fig syrup, then flip them carefully to coat. Let the excess drain out of the pockets. Remove to a plate and let cool. Serve with a drizzle of syrup.
• Buon appetito!

Serving Suggestions

These Fried Pastry Wheels Recipe are perfect for festive occasions such as Christmas, Easter, or family gatherings. Serve them as part of a dessert platter alongside Italian cookies, panettone, or other traditional sweets. They pair beautifully with a cup of espresso, a glass of sweet dessert wine such as Vin Santo, or even a sparkling Prosecco to balance the richness of the syrup.

The pinwheel shape makes them visually stunning, allowing you to arrange them on a large platter for celebrations or to serve individually on small plates for elegant entertaining. For additional presentation flair, you can lightly dust the pastries with powdered sugar or drizzle extra fig syrup over the top just before serving.

Final Thoughts

This Fried Pastry Wheels recipe showcases the artistry of Italian pastry making and the culinary heritage of Puglia. Michael Bonacini’s method highlights the balance of textures and flavors: crisp, golden fried dough paired with a sticky, sweet fig syrup creates a truly indulgent dessert.

Whether you are preparing these for a holiday celebration, a special occasion, or simply to enjoy a taste of authentic Italian tradition, these Cartellate deliver both visual appeal and unforgettable flavor. The process of rolling, frying, and glazing is a rewarding culinary experience, perfect for sharing with friends and family while creating a memorable centerpiece dessert.