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Italian Pastry – Kenoweele

Posted by: Gina  :  Category: Italian Baking

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.



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


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.


  • 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.


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