Sfratti Recipe


Nutrition

Cal/Serving: 758
Daily Value: 38%
Servings: 6

Low-Sodium
Kidney-Friendly, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat25g38%
Saturated3g15%
Trans0g0%
Carbs115g38%
Fiber4g14%
Sugars64g0%
Protein10g19%
Sodium31mg1%
Calcium41mg4%
Magnesium48mg12%
Potassium203mg6%
Iron2mg10%
Zinc1mg8%
Phosphorus140mg20%
Vitamin A14IU0%
Vitamin C3mg5%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg5%
Niacin (B3)1mg6%
Vitamin B60mg7%
Folic Acid (B9)37µg9%
Vitamin E2mg10%
Vitamin K9µg11%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Festive Challah
Challah is a sweet Jewish bread, served throughout the holidays and the Sabbath. Other traditional...
Citrus Glazed Roasted Carrots
Lemon and orange juices add a bright citrus note to roasted carrots. The honey glaze brings out the...
Lemon-Broccoli Risotto Rounds
What a tasty way to eat your broccoli! Savor lots of cheese, garlic, and flaky crescents. This...

Ciao Chow Linda

This delicious nut- and honey-filled dessert is perfect for Rosh Hashanah. 

Click here to see 6 Updated Recipes for Rosh Hashanah

4
Ratings2

INGREDIENTS

For the pastry :

  • 3 cups white flour
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup sugar
  • 3/4 cup white wine
  • 1/2 cup whiskey
  • Pinch of salt

For the filling :

  • 1 cup raw honey
  • 4 cups chopped walnuts
  • 2 tablespoons orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg

DIRECTIONS

For the pastry :

Preheat oven to 350 degrees.

Put all ingredients in your food processor and pulse until dough is formed. This can also be done by hand and is maybe more fun that way.
Wrap in plastic wrap and put in fridge for a good hour.

For the filling :

Put honey in a pan over medium heat and let cook for 3 minutes.

Add walnuts and the rest of the ingredients, stir, and cook for another 5 minutes.

Remove from pan so it won’t stick to it, and put in a plate or something easier to clean. Let cool.

Make dough into 6 equal sized balls. One at a time, flatten dough balls into a 10-by-3- to 4-inch rectangle or something that resembles a handmade rectangle. Take the nut mixture and roll into a rope about ½-inch diameter and place in center of pastry. This can be done in segments. Use your fingers to pinch the dough around the filling, closing it all up. Complete with rest of ingredients, you might have extra filling.

Bake for 20 minutes in center of oven. Let cool and cut into 1-inch diamonds.

Recipe Details

Servings: 6
Cuisine: Jewish/Deli
Special Designations: Dairy-free

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human