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.