Cartellate With Vin Cotto Food

CARTELLATE WITH VIN COTTO

Cartellate With Vin Cotto image

Provided by Florence Fabricant

Categories dessert

Time 1h

Yield 3 dozen

Number Of Ingredients 6

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

Steps:

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.
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.
Heat oil to 350 degrees in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.
Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.

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