Umbrian Apple Walnut Roll Ups Recipe
Ingredients
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Dry white wine | 2 Tablespoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Egg yolks | 4 Large | |
| Unsalted butter | 4 Tablespoon | |
| 2 medium-firm, tart-sweet apples such as Staymans, Winesaps or Granny Smiths-peeled, cored and coarsely chopped | ||
| Walnuts | 1 Cup (16 tbs), coarsely chopped | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Pine nuts | 1/4 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| 2 tablespoons anisette or Sambuca | ||
| Egg | 1 Large, beaten | |
Directions
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.
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.
Chef
