Cartellate With Vin Cotto

Preparation

1. Step 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. Step 2

   Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1¼ 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. Step 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. Step 4

   Heat vin cotto, sugar and ¼ cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.