FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

WALNUT AND HONEY BARS

 

Cucina Povera:
Tuscan Peasant Cooking

by Pamela Sheldon Johns

‘Sfratti’
Sfratti, a sweet served at Rosh Hashanah, is one of the old recipes of Pitigliano that has been recognized by Slow food (www.slowfood.com) as an important Italian-Jewish tradition. The sfratto is a thin layer of unleavened dough filled with honey, walnuts, orange zest, and nutmeg and baked. Shaped like a large cigar, it recalls the batons officials used to bang on the doors of Jews to evict them. The word sfratto means "eviction."
Makes about 6 dozen slices

INGREDIENTS

    Pastry
    • 3 cups unbleached all-purpose flour
    • 1 cup sugar
    • Pinch of salt
    • 1/3 cup extra-virgin olive oil
    • 2/3 cup sweet white wine

    Filling
    • 1 cup honey
    • 4 cups walnuts, chopped
    • 2 teaspoons grated orange zest
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 egg yolk, beaten
     

DIRECTIONS

For the pastry: In a large bowl, combine the flour, sugar, and salt. Stir with a whisk to blend. Stir in the olive oil and wine to make a smooth dough. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

For the filling: In a medium saucepan, heat the honey over medium heat. Add the walnuts, orange zest, cinnamon, and cloves, and cook, stirring constantly, for 5 minutes, or until thickened. Remove from the heat and let cool slightly.

Divide the chilled dough into 8 pieces. On a lightly floured work surface, roll a piece of dough into a 4 by 10-inch rectangle. Spoon 1/2 cup of the filling along the center of the length of the dough and roll it up. Place on the prepared baking sheet, seam side down. Repeat with the remaining pastry and filling. Brush the pastry with the egg yolk, and bake for 20 minutes, or until golden brown.

Transfer the pastries from the pan to a wire rack to cool completely. To serve, cut each pastry into 1-inch-thick slices. Store in an airtight container for up to 3 weeks.

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages