Strucolo dei Capuccini: A strucolo is a Friulian strudel; in some cases they're wrapped in cloth and boiled, but here it's baked. The recipe will serve 6. You'll need:
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
- ** The Base **
- Strudel dough, rolled out dime-thin (see link below)
- ** For The Filling **
- 3/4 cup (150 g) sugar
- 3/4 cup water
- 8 ounces (200 g) finely chopped blanched walnuts
- The grated zest of an organically grown lemon
- 2 ounces (50 g) raisins, soaked in warm water and gently squeezed to remove excess moisture
- A shot of rum
- 1/2 teaspoon powdered cinnamon
- ** For The Glaze **
- 1/2 cup (100 g) sugar
- 4 ounces (100 g) baking chocolate
- 3 tablespoons water
Preparation:
Begin by making the strudel dough, and preheat your oven to 360 F (180 C) while you roll it out.
Heat the water and sugar, and as soon as they come to a boil stir in the almonds, lemon zest, cinnamon and rum. Mix well and spread the mixture over the sheet of dough, then roll it up, slip it onto a greased cookie sheet, and bake it for about 45 minutes.
While it's cooking, prepare the glaze by heating the ingredients in a pot, stirring until all are dissolved. Remove the strucolo from the oven, let it cool somewhat, and pour the glaze over it.
Heat the water and sugar, and as soon as they come to a boil stir in the almonds, lemon zest, cinnamon and rum. Mix well and spread the mixture over the sheet of dough, then roll it up, slip it onto a greased cookie sheet, and bake it for about 45 minutes.
While it's cooking, prepare the glaze by heating the ingredients in a pot, stirring until all are dissolved. Remove the strucolo from the oven, let it cool somewhat, and pour the glaze over it.
