In the bowl of a stand mixer fitted with the paddle attachment, combine the wine, olive oil, sugar, and vanilla. Mix on low speed until combined. Add 2 of the eggs. Mix on low to medium speed until combined.

Change the attachment to the dough hook. Add the flour and baking powder. Mix again on medium speed until a smooth dough comes together, 3 to 5 minutes.

Lightly flour a work surface and turn the dough out onto it. Knead by hand for 2 to 3 minutes. Cover the dough with a clean kitchen towel and let rest while you make the filling.

In a food processor, add the walnuts, prunes, raisins, orange zest, honey, vermouth, cinnamon, and cloves. Process for 20 to 30 seconds, or until no large chunks remain. Transfer to a medium bowl.

To assemble: Preheat the oven to 350F. Spray a 9-inch pie plate with baking spray.

With a rolling pin, roll one-third of the dough into a 10-inch (25 cm)circle about 1/8 inch (3 mm) thick. Roll the dough onto rolling pin and transfer it to the pie plate. Trim any excess dough to the height of the pie plate.

Roll the remaining dough 1/8 inch (3 mm)thick. Using a ravioli cutter, cut strips of dough about 2 inches (5 cm) wide and 10 to 12 inches (25 to 30 cm) long. Spread the filing along each strip and roll into a rosette. Place the first rosette in the middle of the crust. Repeat the process, placing each additional rosette around the first one. You should be able to make about 12-13 rosettes. Fold in the surrounding dough.

Beat the remaining egg and brush the entire pastry with it.

Bake for 40-45 minutes, until golden brown.

In a small saucepan over medium heat, combine the apricot preserves and water. Heat until liquid. Brush the pitta with the preserves and decorate with the nonpareils