Sfogliatelli dolce

Yield: 100 Servings

Measure Ingredient
3 pounds Flour
¼ pounds Sugar
¼ pounds Sugar (note #2)
3 \N Eggs
1 \N Glass oil (note #1)
1 \N Glass white wine (note #1)
\N \N Water
4 pounds Almonds
2 pounds Walnuts
3 pounds Raisins
4 pounds Prunes; cooled
\N \N Nutmeg
1 pounds Citron
4 \N Lemon skins
2 cups Sugar
\N \N Oil
\N \N Cinnamon

DOUGH

FILLING

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.

REC.FOOD.RECIPES ARCHIVES

/CAKES

THIS MAKES A BUNCH!!!

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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