Recipe - Gum Blisterin Salsa

1 Recipe Strudel Pastry; see *
Note
1 cup Walnuts; chopped roughly
One half cup Hazelnuts; chopped roughly
Zest of 1 lemon
Zest of 1 orange
One fourth cup Candied citron
One fourth cup Semisweet chocolate pieces;
roughly chopped
One fourth cup Currants; soaked 1 hour in
One half cup Verduzzo wine
2 Eggs; separated,
Whites beaten until stiff
One fourth cup Sugar; plus
3 tablespoon Sugar

* Note: See the "Strudel Pastry Basic Recipe" recipe which is included in
this collection.

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 One fourth cup sugar and fold together. Roll Strudel Pastry out to a
10 by 16inch 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. Serve with Verduzzo wine. This recipe yields
4