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Prep Time: 120 Minutes Cook Time: 50 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Ingredients:
1 recipe strudel pastry |
1 cup walnuts, chopped roughly |
1/2 cup hazelnuts, chopped roughly |
zest of 1 lemon |
zest of 1 orange |
1/4 cup candied citron |
1/4 cup semi-sweet chocolate pieces, roughly chopped |
1/4 cup currants, soaked 1 hour in 1/2 cup verduzzo wine |
2 eggs separated, whites beaten until stiff |
1/4 cup sugar plus 3 tablespoons |
Directions:
1. Preheat oven to 375 degrees and grease a cookie sheet.
2. 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 1/4 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 attaching 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.
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