Ingredients Jump to Instructions ↓

  1. 16 oz 454g Butter - cold, divided

  2. 1 teaspoon 5ml Salt

  3. 3 1/2 cups 218g / 7.7oz Flour - divided

  4. 1/2 cup 118ml Ice water Filling

  5. 1 cup 146g / 5.1oz Walnuts - chopped roughly

  6. 1/2 cup 73g / 2.6oz Hazelnuts - chopped roughly

  7. 1 Lemon - zested

  8. 1 Orange - zested

  9. 1/4 cup 59ml Candied citron

  10. 1/4 cup 36g / 1 1/3oz Semi-sweet chocolate pieces - roughly chopped

  11. 1/4 cup 15g / 1/2oz Currants - soaked

  12. 1 hour in

  13. 1/2 cup 118ml Verduzzo wine

  14. 2 Eggs - separated, and Whites beaten until stiff

  15. 1/4 cup 49g / 1.7oz Sugar - plus

  16. 3 tablespoons 45ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Strudel Pastry Austro-Italian Style: In a food processor, place 4 ounces of the butter, 1 teaspoon salt, and 2 1/2 cups of the flour and blend until texture of breadcrumbs. Slowly add ice water until 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 mixture. In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture. After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture 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 form 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 refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes 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 pieces, currants, and soaking liquid and stir to combine. Add the egg whites and 1/4 cup 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 evenly, 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 eggs yolks and sprinkle with the remaining sugar. Place on a cookie sheet and bake for 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine. This recipe yields 4 servings.


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