Gubana
(Nearly Austrian Strudel)
“The simple strudel dough recipe totally rocks and can be the basis of a thousand variations for both dessert and savory courses. I like to stuff if with prosciutto, walnuts and Parmigiano and serve it with a stingingly cold bottle of my partner Joe Bastianich”s wine Vespa, which also goes quite well with this sweet venison.
—Mario Batali (from Molto Italiano)

Ingredients:
PASTRY
• 1 pound cold UNSALTED BUTTER, cut into bits
• 1 teaspoon SALT
• 3½ cups ALL PURPOSE FLOUR
• ½ cup ICE WATER

FILLING:
• 1 cup roughly chopped WALNUTS
• ½ cup roughly chopped HAZELNUTS
• Grated zest of 1 LEMON
• Grated zest of 1 ORANGE
• ¼ cup chopped CANDIED CITRUS PEEL
• ¼ cup roughly chopped SEMISWEET CHOCOLATE
• ¼ cup dried CURRANTS, soaked for 1 hour in
  ½ cup Verduzzo or other Italian dessert wine
• 2 large EGGS, separated
• ¼ cup plus 3 tablespoons SUGAR

Procedure
1. To make the pastry, in a food processor, combine a quarter of the butter, the salt, and 2½ cups of the flour and pulse until the texture of coarse crumbs. Slowly add the ice water, pulsing until the dough comes together. Remove and form into a ball, then roll out in to an 8-by-10 inch rectangle; this is the pasta mixture. Place on a small baking sheet and refrigerate.

2. Combine the remaining butter and 1 cup flour in a processor, and process until well blended. Scrape out onto a work surface and, working quickly, form into a 4-inch square; this is the called the burro mixture. Place in the refrigerator for about 30 minutes.

3. When the two mixtures are similar in texture, place the pasta mixture on a well-floured marble or other work surface. Place the burro mixture in the center and fold the dough up over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8-by-16-inch rectangle, flouring the work surface regularly. If any butter comes to the surface, flour the spot heavily and continue rolling.

4. Starting with a short end of the dough closest to you, fold the bottom third of the dough up over the center third and then fold the top third down to form a small package. Turn it 90 degrees, tap with the rolling pin so it adheres, and roll out to an 8-by-16-inch rectangle again. Repeat the folding process, and refrigerate for 30 minutes, wrapped in a moist cloth.

5. Repeat the rolling-and-folding process 3 times, chilling the dough for 30 minutes between each manuever. The dough is now ready to use. (It will keep in the refrigerator for 2 days, wrapped tightly in plastic wrap.)

6. Preheat the oven to 375°F. Grease a baking sheet.

7. To make the filling, in a large bowl, combine the walnuts, hazelnuts, lemon zest, candied citrus peel, chocolate, and currants with their soaking liquid, and stir to combine.

8. In a medium bowl, beat the egg whites until foamy. Gradually beat in ¼ cup of the sugar, and beat to stiff peaks. Fold the whites into the filling mixture.

9. On a floured work surface, roll the pastry out to a 10-by-16-inch rectangle, and position it with a long side parallel to the edge of the work surface. Spoon the filling evenly over the pastry, leaving a 2-inch border uncovered at the opposite side. Roll the pastry up like a jelly roll into a thick cylinder. Transfer seam side down to the prepared baking sheet and make a circle by attaching the two ends, like a wreath. Beat the egg yolks and brush the strudel with this egg glaze. Sprinkle with the remaining 3 tablespoons sugar.

10. Bake for 50 minutes. Allow to cool on a rack before cutting.

Makes 8 servings