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Recipe Name: Sfogliatelli Dolce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 100

3 Pound(s) Flour
1/4 Pound(s) Sugar
1/4 Pound(s) Sugar, note #2
3 Eggs
1 Glass oil, note #1
1 Glass white wine, note #1
4 Pound(s) almonds
2 Pound(s) Walnuts
3 Pound(s) Raisins
4 Pound(s) Prunes, cooled
1 Pound(s) Citron
4 Lemon skins
From: (Micaela Pantke) Date: Thu, 12
Aug 93 09:26:22 +0200 From: (Lydia Visco)
Source: The Friends of Don Orione Cook Book Brown almonds in oven.
Chop almonds, raisins, walnuts, prunes, citron and grated lemons. Keep
these fruits and nuts each in a separate bowl. Mix flour, sugar, eggs,
oil and wine thoroughly. Add some water to make a stiff dough. Roll
very thin. Use .25 lb. dough for each Sfogliatelli. Roll out and dip
your hand in oil, put on dough. Now put a layer of each fruit and
nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and close
ends. Bake 375o F oven until light brown. NOTE 1: I am guessing, but I
wonder if a glass might equal a cup. NOTE 2: I think this might be a
typing error at press. Sorry about the US measurements. Obviously,
this recipe must be for a large group of people...a wedding, perhaps;
alter amounts accordingly. REC.FOOD.RECIPES ARCHIVES /CAKES THIS
MAKES A BUNCH!!! From archives. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 308
Calories From Fat: 133
Total Fat: 15.9g
Cholesterol: 5.6mg
Sodium: 5.3mg
Potassium: 378mg
Carbohydrates: 38.6g
Fiber: 4.2g
Sugar: 14.4g
Protein: 7.5g

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