Cartellate With Vin Cotto

• 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

1. Put flour in mixer.
2. Add oil, 1 cup water and salt, and beat at low speed until dough forms.
3. Wrap in plastic, and set aside 1 hour.
4. Divide dough in half.
5. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle.
6. Cut in strips 1 1/4 inches wide and 12 inches long.
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. Repeat with remaining dough.
9. Heat oil to 350 degrees in a large saucepan to a depth of 2 inches.
10. Fry pinwheels until golden brown.
11. Drain on absorbent paper.
12. Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves.
13. Dip fried cookies in syrup; drain.
14. Arrange on platter.

flour, extra virgin olive oil, salt, vegetable oil, vin cotto, sugar

Taken from cooking.nytimes.com/recipes/1916 (may not work)