Yield: 100 Servings
|¼ pounds||Sugar (note #2)|
|1 \N||Glass oil (note #1)|
|1 \N||Glass white wine (note #1)|
|4 pounds||Prunes; cooled|
|4 \N||Lemon skins|
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:22 +0200 From: lvisco@... (Lydia Visco)
Source: The Friends of Don Orione Cook Book Brown almonds in oven. Chop almonds, raisins, walnuts, prunes, citron and grated lemons. Keep these fruits and nuts each in a separate bowl. Mix flour, sugar, eggs, oil and wine thoroughly. Add some water to make a stiff dough. Roll very thin. Use ¼ lb. dough for each Sfogliatelli. Roll out and dip your hand in oil, put on dough. Now put a layer of each fruit and nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and close ends.
Bake 375o F oven until light brown.
NOTE 1: I am guessing, but I wonder if a glass might equal a cup.
NOTE 2: I think this might be a typing error at press.
Sorry about the US measurements.
Obviously, this recipe must be for a large group of people...a wedding, perhaps; alter amounts accordingly.
THIS MAKES A BUNCH!!!
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .