Gubana
A classic Italian strudel pastry wreath from Friuli filled with walnuts, hazelnuts, candied citron, chocolate, and currants soaked in Verduzzo wine.
Ingredients
- 1 recipe strudel pastry
- 1 cup walnuts, chopped roughly
- 0.5 cup hazelnuts, chopped roughly
- 1 each lemon, zested
- 1 each orange, zested
- 0.3 cup candied citron
- 0.3 cup semi-sweet chocolate pieces, roughly chopped
- 0.3 cup currants, soaked 1 hour in 1/2 cup Verduzzo wine
- 2 each eggs, separated
- 0.3 cup sugar, plus 3 tablespoons
Instructions
- 1
Preheat oven to 375°F and grease a cookie sheet.
- 2
In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, and soaking liquid; stir to combine.
- 3
Add egg whites and 1/4 cup sugar and fold together.
- 4
Roll pastry out to a 10 by 16-inch rectangle, positioning the longest side parallel to the work surface edge.
- 5
Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end.
- 6
Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe.
- 7
Make a circle of the pipe by attaching the two open ends like a wreath.
- 8
Brush with beaten egg yolks and sprinkle with remaining sugar.
- 9
Place on cookie sheet and bake 50 minutes.
- 10
Allow to cool before cutting.