Cartellate With Vin Cotto

Ingredients

• 4 cups all purpose flour, more for rolling
• ½ cup extra virgin olive oil
• Pinch of salt
• Vegetable oil for deep frying
• 2 cups vin cotto or saba
• 1 cup sugar

3 dozen

Preparation

1. Put flour in mixer. Add oil, 1 cup water and salt, and beat at low speed until dough forms. Wrap in plastic, and set aside 1 hour.
2. Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1 1/4 inches wide and 12 inches long. Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed. Repeat with remaining dough.
3. Heat oil to 350 degrees in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.
4. Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.

1 hour, plus 1 hour resting