ITALIAN CHEESE STICKS
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 sticks
Number Of Ingredients 8
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.
ITALIAN NUT FILLED STICKS
From Epicurious - to make for Yom Kippur. I would purchase ready-made but high quality pastry for the recipe.
Provided by Wendys Kitchen
Categories Breads
Time 1h40m
Yield 42 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 134.2, Fat 6.1, SaturatedFat 1.4, Cholesterol 3.9, Sodium 14.7, Carbohydrate 19.2, Fiber 0.8, Sugar 11.6, Protein 2
ITALIAN NUT-FILLED "STICKS" (SFRATTI)
Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashannah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.
Provided by Gil Marks
Yield Makes about forty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- 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.
- Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
ITALIAN NUT BISCOTTI
These biscotti's are the old Italian favorites, My Daughter-in-laws Mother always made these at Christmas for everyone to enjoy. Now this is my Favorite Biscotti recipe. I have been making them at christmas time & other times for years. My family always looks forward to my making them.They are great served with coffee or wine. These rusk-type cookies are studded with nuts and flavored with anise. You Twice bake them to a toasty crunchiness. They do take time,But,are well worth it. Prep time does not include Refrigerate time.
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 108 Cookies
Number Of Ingredients 9
Steps:
- In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
- In another bowl, stir together flour and baking powder.
- Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
- Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
- Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
- Place loaves parallel and 4 inches apart,(this make 6 loaves).
- Bake in a 375 degrees oven for 20 minutes or until lightly browned.
- Remove loaves from oven and let cool on baking sheets until you can touch them.
- Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
- Bake 375 degree oven for 15 more minutes or until lightly toasted.
- Transfer to racks to cool;Store air tight container.
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