Umbrian Apple Walnut Roll Ups
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg yolks||4 Large|
|Cold unsalted butter||4 Tablespoon, cut into small pieces|
|Tart apples||2 Medium, peeled, cored and coarsely chopped (Such As Staymans, Winesaps Or Granny Smiths)|
|Coarsely chopped walnuts||1 Cup (16 tbs), coarsely chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Egg||1 Large, beaten|
1. In a small bowl, mix the olive oil with the wine. In a food processor, pulse the flour with the sugar and salt. Add the egg yolks 1 at a time, pulsing to blend between additions. Add the butter and pulse until it is in tiny pieces. With the machine on, add the oil mixture and pulse until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.
2. Preheat the oven to 350°. in a large bowl, toss the chopped apples with the chopped walnuts, sugar, raisins, pine nuts, cinnamon and anisette.
3. Divide the dough into 4 equal pieces. Roll each piece between wax paper to form a 12-by-8-inch rectangle. Stack the rectangles between layers of wax paper and refrigerate them for about 10 minutes, until they are chilled.
4. Return the rectangles to a lightly floured surface. Spoon 1 cup of the apple filling onto each rectangle in a thick stripe about 1/2 inch from a long edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer to a large cookie sheet seam side down and brush the tops with beaten egg. Bake until golden brown, about 35 minutes. Let cool until warm, then cut in half and serve.
Serving size: Complete recipe
Calories 3806 Calories from Fat 2009
% Daily Value*
Total Fat 225 g346.7%
Saturated Fat 48.3 g241.7%
Trans Fat 0 g
Cholesterol 1080.8 mg360.3%
Sodium 378.8 mg15.8%
Total Carbohydrates 388 g129.3%
Dietary Fiber 27 g107.8%
Sugars 147.4 g
Protein 67 g133.4%
Vitamin A 52.7% Vitamin C 708.1%
Calcium 52.4% Iron 117%
*Based on a 2000 Calorie diet