Cartellate With Vin Cotto

Name: Cartellate With Vin Cotto
Total time: 1 h
Yield: 3 dozen
Cuisine: italian
Ingredients: 4 cups all purpose flour, more for rolling; 1/2 cup extra virgin olive oil; Pinch of salt; Vegetable oil for deep frying; 2 cups vin cotto or saba; 1 cup sugar

Recipe from I Trulli

Adapted by Florence Fabricant

Total Time: 1 hour, plus 1 hour resting
Rating: (0)
Comments: Read comments

Featured in: The Soul of the Grape, Drop by Drop

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Ingredients

Yield:3 dozen

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

Ingredient Substitution Guide

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Preparation

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.
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.
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.
Step 4
Heat vin cotto, sugar and ¼ cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.