Italian Nut Filled Sticks Recipes

ITALIAN CHEESE STICKS

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the mozzarella, 1/2 cup of the Parmesan, the oregano and basil. Using a rolling pin, press the cheese into the pastry. Cut the 12-inch side of the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl. Brush the strips with the egg mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes. Let cool before removing from the baking sheet. Serve the cheese sticks with warm marinara alongside.

SWEET ITALIAN NUT ROLL

Steps:

• 1. Add yeast to milk and water. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
• 2. Heat the ingredients for the filling together, blend well and let cool.
• 3. When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.
• 4. Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
• 5. Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes.
• 6. Bake at 350 degrees F for 25 minutes or until golden brown.
• 7. ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor.

ITALIAN NUT FILLED STICKS

Steps:

• 1. To make the pastry: Combine the flour, sugar, and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days. Let stand at room temperature until malleable but not soft.
• 2. To make the filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful, it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes. Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
• 3. Preheat the oven to 350°F Line a large baking sheet with parchment paper or grease.
• 4. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three 14-by-14-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.
• 5. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.
• VARIATIONS.
• Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.