Translated as "eviction of the goyim” from the original Italian, sfratto dei goym is a Rosh Hashanah sweet pastry from the town of Pitigliano in Tuscany.
Recipe adapted from the Maremma Guide
Store in a container at room temperature.
For the dough
1.1 lb. flour
8.8 oz. sugar
1 cup white wine
1 teaspoon Vanilla sugar or vanilla extract
3 tablespoons of olive oil
1 egg yolk
For the filling
1.1 lb. honey
1.1 lb. chopped walnuts
Diced rind of one orange
A pinch of nutmeg
A pinch of anise seeds
1. Cook the honey for 30 mins. Remove from the heat and add the walnuts, orange peel, nutmeg and anise seeds. Stir well until the mixture is homogenous and leave to cool.
2. Oven to 300 degrees.
3. Prepare the dough by mixing together the flour, sugar, vanilla sugar or extract, olive oil and wine. On a lightly floured surface, roll the dough out until it is thin. Cut into strips approximately 14” x 4”.
4. Arrange the filling along the length of the centre of each pastry strip, leaving sufficient room on either side to close each one. Close the Sfratti and glabrushze each one with egg yolk. Bake for 20 to 25 minutes. cool on a rack.
5. To serve, cut into thin slices. Serve with a glass of sweet wine.
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