Cartellate

Dissolve the yeast in a bowl with a little warm and salty water, then knead it with the flour on a cutting board, adding a glass of extra virgin olive oil and just enough Marsala wine to obtain an homogeneous mixture. Let rise for 2 hours. At this point roll out the dough into a thin pastry layer and cut it with a wheel cutter into 5cm wide strips. Fold each strip in half, halving the width and “pinch” every 3cm the open sides of the strips. Roll them in a spiral until getting the shape of a rose. When all the roses are ready, fry them in abundant extra virgin olive oil, then drain and flip them over on blotting paper. Pour the honey (or vincotto) in a pan and put on the stove; when it starts boiling, gently lay the fried roses down, letting them absorb the honey (or vincotto) for a few minutes. After finishing this operation, arrange on a plate and sprinkle with powdered sugar and cinnamon powder.