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.
Ingredients
Makes about forty-two 2-inch cookies
Pastry:
Filling:
Step 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.
Step 2
2.To make the filling:在媒介平底锅,用中火加热,使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.
Step 3
3. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or grease.
Step 4
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.
Step 5
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
Step 6
Oil Pastry:Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
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Reviews (7)
Back to TopEach of the 14 x 12 rectangles are cut into 3 14 x 4 rectangles, not 3 14 x 14 rectangles.
Argol
New Orleans
10/26/2014
My husband and I really enjoyed these cookies for Erev Rosh Hashanna. But could someone please explain exactly how to assemble them because I don't think that the recipe was entirely clear and I ended up with some interesting looking cookies that looked nothing like a stick (although they tasted good!!).
Anonymous
9/16/2004
this was easy to make with great results, they kept well too, in a airtight container
Anonymous
ontario canada
1/5/2004
The first time I made it, the filling came out during the baking process. I just had to try again because of the wonderful flavor. This tima I seperated the dough into 3 pieces. When I rolled them out, I rolled them quite thin and spread the mixture all the way across leaving 1/2 inch on either side then rolled it up like a jelly roll. I baked it whole for 10 minutes longer. I waited about 5-10 minutes then sliced into pieces. The results were amazing. I did add 1/2 teaspoon of rose water to the honey filling after it was done cooking plus added and extra 1/4 cup walnuts to thicken the mixture. No filling came out this time and the crust is now thin and crispy rather than thick and hard.
Anonymous
Goleta, CA
10/17/2003
There is a similar recipe in The Classic Cuisine of the Italian Jews by Edna Servi. Her recipe uses olive oil, which makes a wonderful cookie. I make these every year for Rosh Hashannah. Gift idea - wrap the uncut stick in blue foil or plastic wrap and tie with a silver bow. Makes an impressive gift
Anonymous
Los Angeles, CA
5/7/2003
These are really wonderful and a great way to impress people w/your culinary skills! They are extra work so only do it when you've the time. I rolled the dough out a bit thicker b/c it was easier to roll. When the cookies were done they looked a bit like hotdogs wrapped in a blanket and I wonder if I made a mistake at some point. Was the filling supposed to seep out slightly or stay flush w/the dough. Any suggestions? In any case, these cookies are wonderful. They taste great and look pretty. Nice for the holidays.
B7
St. Paul, MN
9/24/2002
I have a recipe for fig filled cookies that call for yeast in the dough. I liked this one a little better as it doesn't have the yeast taste. Thanks.
Anonymous
Chicago, Il...Now Newport Beach, Ca.
12/12/2000
