Go Back
–+ servings
Jewish Italian cookies recipe.
Print

Sfratti Cookies Recipe

Honey walnut filled cookies, a traditional Jewish Italian cookies recipe.
Course Dessert
Cuisine Italian
Keyword Sfratti
Prep Time 20 minutes
Cook Time 31 minutes
Servings 36 Cookies
Author Dikla Levy Frances

Ingredients

For The Dough

  • 2 1/2 Cups All-purpose fllour (300g)
  • 1/4 Cup Sugar (50g)
  • 1 teaspoon Baking powder
  • 7 Tablespoons Unsalted butter cold and cut into 1/4-inch pieces (100g)
  • 2 tablespoons oil (30ml)
  • 1/4 Cup White wine cold or cold water (60ml)

For The Honey Walnut Filling

  • 1 Cup Honey (360g)
  • Zest or peel of one orange
  • 2 teaspoons Cinnamon
  • 1/4 teaspoons Ground Clove
  • 1/2 teaspoon Ground Nutmeg
  • 3 Cups Chopped Walnuts (360g)

Instructions

Make The Dough

  • In a large bowl or a bowl of a food processor, mix the flour and baking powder.
  • Add the butter pieces and use the paddle attachment or a pastry cutter (or process) to cut the butter into the dry ingredients until it is like coarse sand.
  • Mix the olive oil and with the water and pour it over the flour/butter mixture.
  • Mix, or process until you have a smooth dough.
  • Divide the dough into three equal parts (approx 175g each), wrap each with plastic wrap, and refrigerate while you make the filling.

Make The Filling

  • In a medium sauce pan, pour the honey, orange peel (or zest) and spices, and bring to a full boil over medium heat.
  • Reduce heat to low and add the walnuts.
  • Using a wooden spoon, stir the walnuts and honey while cooking for three minutes.
  • Transfer the filling to a large bowl and set a side to cool for 45-60 minutes.

Assemble and Bake

  • Preheat the oven to 350F (180C) and line a large baking sheet with parchment paper.
  • Remove one part of the dough from the refrigerator and roll it to a 12x6 rectangle over a lightly floured, clean surface or between two pieces of parchment paper.
  • Shape 1/3 of the filling into a log over the dough, about 1/4-inch away from the edge.
  • Gently roll the dough, starting from the side of the filling, over itself, and seal the edges.
  • Place the log on the prepared baking pan and repeat with the other two parts of the dough.
  • Bake for 30-35 minutes (or 25-30 minutes if using a dark pan) over the medium oven shelf until the dough is lightly brown.
  • Remove from the oven and allow to cool completely before slicing the logs into 1 inch thick cookies.

Notes

  • Store the cookies at room temperature for up to one week or refrigerate them in an airtight container for up to two weeks.
  • To Freeze: wrap the cookies (or logs)  in plastic wrap, then place them in a frozen bag or an airtight container and freeze them for up to three months.
  • The longer you cook the nuts with the honey, the sticker the honey will set as it cools. Make sure to reduce the heat to simmer and cook for no more than three minutes.
  • The wine's flavor is very noticeable, and replacing it with water is an option.