| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe strudel pastry |
| 1 |
c |
Walnuts, chopped roughly |
| 1/2 |
c |
Hazelnuts, chopped roughly |
|
|
Zest of 1 lemon |
|
|
Zest of 1 orange |
| 1/4 |
c |
Candied citron |
| 1/4 |
c |
Semi-sweet chocolate pieces, roughly chopped |
| 1/4 |
c |
Currants, soaked 1 hour In 1/2 Cup Verduzzo Wine |
| 1/2 |
c |
Verduzzo wine |
| 2 |
|
Eggs separated, yolks beaten until stiff |
| 1/4 |
c |
Sugar, plus 3 T |
INSTRUCTIONS
Preheat oven to 375 degrees and grease a cookie sheet.
In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange
zest, candied citron, chocolate pieces, currants, soaking liquid and stir
to combine. Add egg whites and 1/4 cup sugar and fold together. Roll pastry
out to a 10 by 16-inch rectangle and position the longest side parallel to
the work surface edge. Spoon the filling over the pastry evenly, leaving 2
inches uncovered at the north end. Roll the pastry up like a jelly roll
from south to north so it appears to be a thick pipe. Make a circle of the
pipe by attaching the two open ends like a wreath. Brush with beaten eggs
yolks and sprinkle with remaining sugar. Place on cookie sheet and bake 50
minutes. Allow to cool before cutting. Serve with Verduzzo wine.
Yield: 4 servings
Recipe by: Molto Mario MB1D09 Posted to MC-Recipe Digest V1 #619 by
Terilynn Sanford <terily@tenet.edu> on May 23, 1997
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