Gumbana

Recipe Ingredients

1		Strudel pastry - see * note
1 cup	146g / 5.1oz	Walnuts - chopped roughly
1/2 cup	73g / 2.6oz	Hazelnuts - chopped roughly
1		Lemon - zest of
1		Orange - zest of
1/4 cup	59ml	Candied citron
1/4 cup	36g / 1.3oz	Semi-sweet chocolate pieces - roughly chopped
1/4 cup	15g / 0.5oz	Currants - soaked 1 hour in
1/2 cup	118ml	Verduzzo wine
2		Eggs - separated,
		Whites beaten until stiff
1/4 cup	49g / 1.7oz	Sugar - plus
3 tablespoons	45ml	Sugar

Recipe Instructions

* Note: See the "Strudel Pastry Basic Recipe" recipe which is included in this collection.

Preheat oven to 375 degrees and grease a cookie sheet.

In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine. Add egg whites and 1/4 cup sugar and fold together. Roll Strudel Pastry out to a 10- by 16-inch rectangle and position the longest side parallel to the work surface edge.

Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end. Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe.

Make a circle of the pipe by attaching the two open ends like a wreath. Brush with beaten eggs yolks and sprinkle with remaining sugar. Place on cookie sheet and bake 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D09)

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