Food Network: Classic Friulian Cake: Gubana

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Classic Friulian Cake: Gubana
Recipe copyright 2001, Mario Batali. All rights reserved

Ingredients
Strudel Pastry, recipe follows
1 cup walnuts, chopped roughly
1/2 cup hazelnuts, chopped roughly
1 lemon, zested
1 orange, zested
1/4 cup candied citron
1/4 cup semi-sweet chocolate pieces, roughly chopped
1/4 cup currants, soaked 1 hour in 1/2 cup Verduzzo wine
2 eggs separated, whites beaten until stiff
1/4 cup sugar, plus 3 tablespoons

Directions
Preheat oven to 375 degrees F and grease a cookie
sheet.
In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest,
candied citron, chocolate pieces, currants, and soaking liquid and stir to
combine. Add the egg whites and 1/4 cup sugar and fold together. Roll the pastry
out to a 10 by 16-inch rectangle and position the longest side parallel to the
work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches
uncovered at one end. Roll the pastry up like a jellyroll from south to north so
it appears to be a thick pipe.
Make a circle of the pipe by attaching the two open ends like a wreath. Brush with
the beaten eggs yolks and sprinkle with the remaining sugar. Place on a cookie
sheet and bake for 50 minutes. Allow to cool before cutting. Serve with Verduzzo
wine.

Ingredients
Strudel Pastry Austro-Italian Style:
4 ounces butter, plus 12 ounces, cold
1 teaspoon salt
2 1/2 cups flour plus 1 cup
1/2 cup ice water

Directions
In a food processor, place 4 ounces butter, 1-teaspoon
salt, and 2 1/2 cups flour and blend until texture of breadcrumbs. Slowly add ice
water until dough comes together. Remove and form into a ball, then flatten it
into a 8 by 10-inch rectangle and place in refrigerator. This is called the pasta
mixture.

In a food processor, place the remaining butter and 1 cup flour, and mix until
blended and scrape out on to board. Working quickly, form this mixture in a 4-inch
square and place in refrigerator. This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on
a well-floured clean marble surface. Place burro mixture in center and fold the
pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll
out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface,
flour the spot heavily and continue working. Fold bottom third up and top third
down to form a small package and turn 90-degrees clockwise. Pat dough with rolling
pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding
process and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat
the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between
each maneuver. The dough is now ready and will keep in the refrigerator 10 days,
wrapped tightly in plastic wrap.