OK, here's a quick translation. You'll have to look up weight to volume measures for each ingredient (they;re all different) and refer to the illustrations in the link for the method.
Cartellate
Name derived from paper or packages, because of the thinness and crispiness of the dough, or perhaps from late latin meaning basket.
Typical very old Pugliese sweet.
Dialect names for it are: cartellete, carteddete, carteddate, scartegghiate, frinzele, crustoli
Ingredients
1 kg cake flour
200 gm olive oil (extra virgin)
Dry white wine, room temp or barely warm, as much as needed to be absorbed by the flour
200 gm sugar
A pinch salt
Make a pile opf flour on the table, add sugar and salt and mix everything together, then make a hole in the middle so it’s like the crater of a volcano.
In the center add the oil and mix it in gradually, breaking down some of the “walls” of the volcano (they call it a “fountain” – Fontana.
Begin adding wine and mixing it together until you’ve incorporated all the flour.
Knead it till elastic and smooth.
Shape it like a long loaf and cut it in large slices.
Form these into small “rolls” like dinner rolls, and then roll out each one very thin and large. You can use a pasta maker (the thing with the rollers that you pass the dough through)
Cut with a wheel with the zigzag edge into strips 3 or 4 cm wide, as long as you like. Fold each in half lenghthwise, squeezing it together every once in a while along the way to keep it together. These areas between where you pinch it will be like containers for the syrup. Roll up the pasta, like a rose, and squash the ends at the end of the strip to close the circle.
Let them rest overnight, then fry them in very hot sunflower oil so they’re golden brown and crispy.
Heat the wine syrup (vincotto) and make it boil. Drop in the fried cartelle, to cover the base of the pot in one layer. Bring to boil again and collect them with a fork and put them in a wide large glass or plastic pan. Let them cool to room temp.
