| 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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