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1
In a small bowl, mix the olive oil with the wine.
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2
In a food processor, pulse the flour with the sugar and salt.
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3
Add the egg yolks one at a time, pulsing to blend between additions.
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4
Add the butter and pulse until it is in tiny pieces.
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5
With the motor on, add the oil mixture and pulse until a dough forms.
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6
Turn the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes.
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7
Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
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8
Preheat the oven to 350.
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9
In a large bowl, toss the chopped apples with the chopped walnuts, sugar, golden raisins, pine nuts, cinnamon and anisette.
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10
Divide the dough into 4 equal pieces.
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11
Roll each piece between wax paper to form a 12-by-8-inch rectangle, forming 4 rectangles total.
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12
Stack the rectangles between layers of wax paper and refrigerate for 10 minutes until chilled.
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13
Return the rectangles to a lightly floured surface.
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14
Spoon 1 cup of the apple filling onto each rectangle in a thick stripe about 1/2 inch from a long edge.
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15
Roll up the pastry to enclose the filling, pressing the seams to seal.
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16
Transfer the roll-ups to a large cookie sheet, seam sides down, and brush the tops with the beaten egg.
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17
Bake until golden brown, about 35 minutes.
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18
Let cool until warm, then cut in half and serve.
