Cartellate With Vin Cotto

1. 1

   Put flour in mixer.

2. 2

   Add oil, 1 cup water and salt, and beat at low speed until dough forms.

3. 3

   Wrap in plastic, and set aside 1 hour.

4. 4

   Divide dough in half.

5. 5

   On large work surface lightly dusted with flour, roll it paper-thin into a rectangle.

6. 6

   Cut in strips 1 1/4 inches wide and 12 inches long.

7. 7

   Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed.

8. 8

   Repeat with remaining dough.

9. 9

   Heat oil to 350 degrees in a large saucepan to a depth of 2 inches.

10. 10

    Fry pinwheels until golden brown.

11. 11

    Drain on absorbent paper.

12. 12

    Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves.

13. 13

    Dip fried cookies in syrup; drain.

14. 14

    Arrange on platter.

* Per serving · 4 servings · Values may vary.