Gubana

Ingredients:

1 recipe strudel pastry
1 cup walnuts, chopped roughly
1/2 cup hazelnuts, chopped roughly
Zest of 1 lemon
Zest of 1 orange
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
Yolks beaten until stiff
1/4 cup sugar

Preparation:

Preheat oven to 375 degrees and grease a cookie sheet.
In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine.
Add egg whites and 1/4 cup sugar and fold together.
Roll 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 the north end.
Roll the pastry up like a jelly roll 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 beaten eggs yolks and sprinkle with remaining sugar.
Place on cookie sheet and bake 50 minutes. Allow to cool before cutting.