| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dessert | 100 | Servings | |
INGREDIENTS
| 3 | lb | Flour |
| 1/4 | lb | Sugar |
| 1/4 | lb | Sugar (note #2) |
| 3 | Eggs | |
| 1 | Glass oil (note #1) | |
| 1 | Glass white wine (note #1) | |
| Water | ||
| 4 | lb | Almonds |
| 2 | lb | Walnuts |
| 3 | lb | Raisins |
| 4 | lb | Prunes; cooled |
| Nutmeg | ||
| 1 | lb | Citron |
| 4 | Lemon skins | |
| 2 | c | Sugar |
| Oil | ||
| Cinnamon |
INSTRUCTIONS
DOUGH FILLING From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:22 +0200 From: lvisco@u.washington.edu (Lydia Visco) Source: The Friends of Don Orione Cook Book Brown almonds in oven. Chop almonds, raisins, walnuts, prunes, citron and grated lemons. Keep these fruits and nuts each in a separate bowl. Mix flour, sugar, eggs, oil and wine thoroughly. Add some water to make a stiff dough. Roll very thin. Use .25 lb. dough for each Sfogliatelli. Roll out and dip your hand in oil, put on dough. Now put a layer of each fruit and nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and close ends. Bake 375o F oven until light brown. NOTE 1: I am guessing, but I wonder if a glass might equal a cup. NOTE 2: I think this might be a typing error at press. Sorry about the US measurements. Obviously, this recipe must be for a large group of people...a wedding, perhaps; alter amounts accordingly. REC.FOOD.RECIPES ARCHIVES /CAKES THIS MAKES A BUNCH!!! From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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