Sfratti (Nut filled cookies)

Sfratti (Nut filled cookies)


yields 36 cookies


1 hour 30 minutes


35 minutes


What you need for the dough

  • 2 ¾ cups (344 g) all-purpose flour
  • ⅔ cup (133 g) Redpath® Granulated Sugar
  • ½ tsp (3 g) salt
  • ½ cup (120 ml) white wine
  • ¼ cup (60 ml) olive oil
  • 1 large egg

What you need for the filling

  • 2 cups (240 g) chopped walnuts
  • 1 tbsp (15 g) orange zest
  • 1 tsp (4 g) lemon zest
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) cinnamon
  • ¼ tsp (1 g) ground black pepper
  • ¼ tsp (1 g) ground nutmeg
  • 1 ½ cup (326 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (120 ml) water
  • 2 tbsp (30 ml) honey
  • 1 large egg
  • 1 tbsp (15 ml) water


How to prepare the dough

  1. In a large bowl, whisk together the flour, Redpath® Granulated Sugar and salt.
  2. In a separate bowl, whisk together the wine, olive oil and egg.
  3. Make a well in the centre of the dry ingredients and add the wet ingredients. Stir until dough comes together.
  4. Form dough into a disc, wrap well in plastic and chill at least 1 hour (or overnight).


How to prepare the filling

  1. In a large bowl, mix together the walnuts, orange zest, lemon zest, salt, cinnamon, pepper and nutmeg.
  2. Combine the Redpath® Golden Yellow Sugar, water and honey in a medium heavy-bottomed saucepan. Set over medium-low heat and stir until sugar is dissolved.
  3. Increase heat to medium-high and bring to a boil for 2 minutes. Reduce heat to medium and add the walnut mixture. Cook while stirring; 6 minutes. Remove from heat and set aside until cool enough to handle.
  4. Line a baking sheet with parchment paper. Divide the walnut mixture in three and shape each third into a log about 12 inches (31 centimetres) long.


How to assemble the Sfratti

  1. Preheat the oven to 350°F (180°C). In a small bowl whisk the egg with the water.
  2. Roll the dough into a rough rectangle about 13 x 15 inches (33 x 38 centimetres). Cut the dough into three 13 x 5 inch (33 x 13 centimetre) pieces.
  3. Brush egg wash on the long sides of the dough and lay the walnut logs down the centre. Fold the dough over the filling and pinch the seams to close. Place seam-side down on the parchment-lined sheet and tuck under the ends of the dough. Brush with egg wash all over.
  4. Bake Sfratti until golden brown; 30 - 35 minutes. Remove and allow to cool on a wire rack before slicing into ¾ inch (2 centimetre) slices.
  5. Sfratti will keep in an airtight container for up to 2 weeks.



Traditionally prepared by Italian Jews for Rosh Hashanah, Sfratti is a treat that is delicious all year long! These stick-shaped cookies have a walnut mixture within that are simply divine, and when baked and sliced make for the perfect treat worth sharing. Ciao bella!