Another of Mamma’s specialties is Kenoweele (Pastry Turnover). It uses the same ingredients to make the pastry as used in her Boconotti recipe but she adds a different mixture for the inside or centers.

Ingredients:

5 eggs
1 cup sugar
1 cup vegetable oil
1 package Bertolini Lievito Vaniglinato (16 g)
4 cups flour

Filling

1 cup walnuts (chopped)
1 cup hazelnuts (chopped)
1/2 cup raisins (chopped)
3 tbsp Grape Jelly or jam of your choice

Combine and mix filling in bowl.

Directions:

• Beat eggs, add sugar and vegetable oil and mix until sugar is dissolved
• add 1 package of Bertolini lievito vaniglinato
• add flour little at a time until it is a consistency of cookie dough
• place approximately 1 tbsp of filling into each cookie, fold.
• place on cookie sheet
• Bake at 350-400 deg F. for 10-15 minutes until ready

To Glaze

Add 1 tbsp water in frying pan, add 1/2 cup honey and allow it to boil or bubble. Add turnover, roll, glaze, remove then sprinkle with sugar.

Mangiare!

These tasty treats are called Scawaylay and are worth the effort. You  will not find these Italian pastries in any North American Pastry shops or Bakeries so make the effort to perfect them.

Ingredients

4 eggs
4 tbsp olive oil
8 tbsp Sugar
1 tbsp Vanilla extract
2 tsp baking powder

Flour – enough to make a pie dough consistency.

Instructions

In a mixing bowl add eggs, olive oil, sugar, vanilla extract, baking powder and blend together.  Slowly add flour until the consistency is same as pie dough.

Roll pastry with rolling pin until thin. Cut the pastry in strips and then twist.  Deep fry, let cool and coat with honey.  You may find it beneficial to have several plates to move your pastries to during each stage. Let stand and sprinkle with sugar…Mangiare!!