Serves: 32
Total Calories: 93
1 Oil 2 large baking sheets. In a large electric mixer bowl, combine 2 cups flour and the salt. Stir in the water and olive oil until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth, about 4 minutes. Shape the dough into a ball. Wrap it in plastic and let it rest at room temperature 1 hour.
2 Divide the dough into four pieces. Keeping the other pieces covered with an overturned bowl, flatten one piece of dough slightly. Dust it with flour and pass it through a pasta machine set at the widest opening. Continue to stretch the dough, passing it through the pasta machine on a higher setting and flouring it each time.
3 When the dough reaches the highest setting, remove it from the machine. With a wavy-edge pastry cutter, cut it into strips 1 1/4 inches wide and 10 inches long.
4 Brush off any excess flour. Lightly fold each strip in half lengthwise. Do not press it down. With the wavy edge up, wind each strip into a loose, flat spiral about two inches wide. Pinch the ends to seal. Repeat with remaining dough.
5 Place the spirals on the prepared baking sheets. Let dry at room temperature 2 hours.
6 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F on a frying thermometer, or until a drop bit of the dough placed in the oil sizzles and browns in 1 minute. Have ready a tray lined with paper towels.
7 Add as many of the spirals to the pan as will fit without crowding. Cook, turning once, until golden brown, about 3 minutes.
8 Remove the pinwheels with a slotted spoon or skimmer and drain on paper towels. Fry the remainder in the same way.
9 Heat the honey in a medium saucepan until thinned. Arrange the pinwheels in a single layer on a platter. Drizzle with the warm honey. Serve warm or at room temperature. Store at room temperature covered loosely with foil up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Honey Pinwheels recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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