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Ингредиенты
- 16 ounce butter cool, divided
- 1 tsp salt
- 3 1/2 c. flour divided
- 1/2 c. ice water
- 1 c. walnuts minced roughly
- 1/2 c. hazelnuts minced roughly
- 1 x lemon zested
- 1 x orange zested
- 1/4 c. candied citron
- 1/4 c. semi-sweet chocolate pcs roughly minced
- 1/4 c. currants soaked 1 hour in
- 1/2 c. Verduzzo wine
- 2 x Large eggs separated, and whites beaten till stiff
- 1/4 c. sugar plus
- 3 Tbsp. sugar
Инструкции
- Strudel Pastry Austro-Italian Style: In a food processor, place 4 ounces of the butter, 1 tsp. salt, and 2 1/2 c. of the flour and blend till texture of breadcrumbs. Slowly add in ice water till dough comes together. Remove and form into a ball, then flatten it into a 8- by 10-inch rectangle and place in refrigerator. This is called the pasta mix.
- In a food processor, place the remaining butter and 1 c. flour, and mix till blended and scrape out on to board. Working quickly, form this mix in a 4-inch square and place in refrigerator. This is called the burro mix.
- After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mix on a well-floured clean marble surface. Place burro mix in center and fold the pasta mix over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8- by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working.
- Fold bottom third up and top third down to create a small package and turn 90 degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8- by 16-inch rectangle again. Repeat folding process and chill 30 min, covered in a moist cloth.
- Remove and repeat the rolling-and-folding process 3 times. Allow 30 min refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
- Preheat oven to 375 degrees and grease a cookie sheet.
- Filling: In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pcs, currants, and soaking liquid and stir to combine. Add in the egg whites and 1/4 c. sugar and fold together.
- Assembly: Roll the 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 proportionately, leaving 2 inches uncovered at one 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 the beaten Large eggs yolks and sprinkle with the remaining sugar. Place on a cookie sheet and bake for 50 min. Allow to cold before cutting. Serve with Verduzzo wine.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 1479 | |
| Calories from Fat 981 | 66% |
| Total Fat 112.46g | 141% |
| Saturated Fat 62.97g | 252% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 1276mg | 53% |
| Potassium 439mg | 13% |
| Total Carbs 105.86g | 28% |
| Dietary Fiber 6.7g | 22% |
| Sugars 16.93g | 11% |
| Protein 19.86g | 32% |
