Type A puff pastry
60-70% Type 00 soft wheat flour
20% white wine
12% sugar
8% extra-virgin olive oil

Type B puff pastry
45-50% Type 00 soft wheat flour
15% dry white wine
14% sugar
8% egg
8% extra-virgin olive oil

50%-55% wildflower honey
45-50% walnuts
Orange peel and a pinch of nutmeg


To prepare the filling, cook the honey whilst taking care to mix it well. After 30 minutes, add the chopped walnuts. Blend the honey and walnuts carefully until the mixture is smooth. Remove the mixture from the fire and add the orange peel and grated nutmeg; let cool.

For both the type A and type B puff pastries, the ingredients must be measured out in the quantities indicated above.

Roll out the dough and cut into strips, leaving room on the edges to wrap the filling. Brush the type A puff pastry with extra-virgin olive oil and a bit of water, and the Type B with egg.

Cook the sfratti at 180° for 25-30 minutes or until the pastries takes on a golden colour; remove from the oven and let cool.

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