30 to 36 pieces
- 3 cups (720 ml) flour
- 2 tablespoons (30 ml) sugar
- 2/3 cup (160 ml) warm white wine
- 1 egg, lightly beaten
- Olive oil, for frying
- 15 dried figs
- 5 cups (1.2 L) warm water
- 1 cup (240 ml) honey
- ½ cup (120 ml) sugar
- To make the fig syrup, add figs and water to a saucepan and let soak overnight.
- To make the pastry, add flour and sugar to a food processor and pulse. Pour in white wine, add egg, and pulse until dough is soft.
- Turn dough onto a lightly-floured counter and knead until dough is smooth and elastic. Cover and let rest 1 hour.
- Roll the dough out to the thickness of a lasagna sheet. Using a fluted pastry cutter, cut out strips of dough that are 1 ½-inches (3.75 cm) thick and 9-inches (22.5 cm) long. Every inch or so along the length of each strip, pull the sides up toward each other and pinch together to form several little pockets. Roll the pinched strip up to form a shape resembling a pinwheel. Repeat with the rest of the strips, then set out on a baking sheet lined with parchment paper and let dry for half a day.
- Meanwhile, stir the honey and sugar into the fig liquid. Heat the pan and let the mixture reduce to a third, stirring occasionally. Strain mixture through a sieve, pressing figs with the back of a spoon to release extra liquid.
- To finish, fill a pan with olive oil until it reaches a depth of a few inches. Add a few pastry wheels at a time and fry until golden. Remove using a slotted spoon and let drain on a paper towel-lined plate.
- Add spirals to the pan of warm fig syrup, then flip them carefully to coat. Let the excess drain out of the pockets. Remove to a plate and let cool. Serve with a drizzle of syrup.