Gubana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Walnuts, chopped roughly |
| ½ | cup | Hazelnuts, chopped roughly |
| 1 | Lemons; zest of | |
| 1 | Oranges; zest of | |
| ¼ | cup | Candied citron |
| ¼ | cup | Semi-sweet chocolate pieces, |
| Roughly chopped | ||
| ¼ | cup | Currants, soaked 1 hour in |
| ½ | cup | Verduzzo wine |
| 2 | Eggs separated, yolks beaten | |
| Until stiff | ||
| ¼ | cup | Sugar plus 3 tablespoons |
| 1 | Stick butter plus 3 sticks | |
| (cold) | ||
| 1 | teaspoon | Salt |
| 2½ | cup | Flour plus 1 cup |
| ½ | cup | Ice water |
Directions
MOLTO MARIO
STRUDEL PASTRY BASIC RECIPE
Strudel pastry: In a food processor, place 1 stick of butter, 1 teaspoon salt, and 2½ cups 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 3 remaining sticks of butter and 1 cup flour until blended and scrape out on to a board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.
After ½ hour, when the two 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 a 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 one quarter clockwise. Pat dough with rolling pin to adhere and roll out to large 8-inch 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.
In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine. Add egg whites and ¼ cup 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 evenly, 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 attachi the two open ends like a wreath. Brush with beaten eggs yolks and sprinkle with remaining sugar. Place on cookie sheet and bake 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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