Sfratti

Sfratti

From Pamela Sheldon John's "Cucina Povera"



Pastry

  • 3 cups unbleached all-purpose flour
  • 1 cup sugar
  • pinch of slat
  • 1/3 cup extra-virgin olive oil
  • 2/3 cup sweet white wine
Filling
  • 1 cup honey
  • 4 cups walnuts, chopped
  • 2 tsps. grated orange zest
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
1 egg yolk, beaten

  1. 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.
  2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  3. 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.
  4. Divide the chilled dough into 8 pieces. On a lightly floured work surface, roll a piece of dough into a 4 x 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.
  5. 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.
Makes about 6 dozen slices