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Ingredientes
- 1 x Recipe strudel pastry
- 1 c. Walnuts, minced roughly
- 1/2 c. Hazelnuts, minced roughly Zest of 1 lemon Zest of 1 orange
- 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
- 1/2 c. Verduzzo wine
- 2 x Large eggs separated, yolks beaten till stiff
- 1/4 c. Sugar, plus 3 Tablespoons
Direcciones
- 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 pcs, currants, soaking liquid and stir to combine. Add in egg whites and 1/4 c. 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 proportionately, 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 Large eggs yolks and sprinkle with remaining sugar. Place on cookie sheet and bake 50 min. Allow to cold before cutting. Serve with Verduzzo wine.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 324g | |
| Calories 1120 | |
| Calories from Fat 656 | 59% |
| Total Fat 77.64g | 97% |
| Saturated Fat 18.16g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 150mg | 6% |
| Potassium 1179mg | 34% |
| Total Carbs 101.52g | 27% |
| Dietary Fiber 14.8g | 49% |
| Sugars 78.46g | 52% |
| Protein 30.41g | 49% |
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