Today is August 10, 2022 -

1300 North Sepulveda Boulevard|Los Angeles, CA 90049|Phone: 310.476.2861


Leo Baeck Temple -
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Jewish Cooking Around the World

Before we begin, please concoct our dough. Dough can be made anytime between one hour and three days ahead of our cooking hour. Ingredients you will need:

  • Pinch of salt
  • 1 cup sugar
  • 3 cups unbleached, all-purpose flour
  • 1/3 cup cold, unsalted butter (or 1/3 cup vegetable oil)
  • approx. 2/3 cup chilled dry white wine

Place the flour, butter/olive oil, sugar, white wine, and salt in a food processor, and pulse until the ingredients just come together (also OK to simply combine with a fork). Remove the dough from the food processor, grease it with a little olive oil, and cover with plastic wrap. Put it in the refrigerator.

Please take ~5 minutes to gather all of your cooking, ingredients:

  • Your already-made dough
  • 1 cup honey
  • 2 cups chopped walnuts
  • Zest from 2 small oranges
  • 3/4 teaspoon ground cinnamon
  • dash of nutmeg
  • 1/4 teaspoon freshly grated black pepper
  • All purpose flour for dusting
  • 1 large egg beaten

We will also need the following materials:

  • small saucepan
  • wooden spoon (or equivalent for mixing)
  • rolling pin (or makeshift rolling pin, e.g., wine bottle, etc.)
  • baking sheet with parchment paper
  • chopping knife to cut cookies


Make the Filling:

  1. Pour the honey in a small saucepan over medium heat and let it “melt” for 3 minutes.
  2. Add the walnuts, zest, cinnamon, nutmeg, and pepper. Stir and cook for another 5 minutes.
  3. Transfer the filling to a small mixing bowl, and let it cool.

Assemble and Bake:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Form the pastry dough into 4 equal-sized balls.
  3. Using a rolling pin or a makeshift rolling pin (such as a tall, strong drinking glass), flatten each ball of dough one at a time to make an 11 x 4-inch rectangle. Use extra flour as needed to prevent sticking.
  4. Roll the filling into 4 ropes, about 1-inch in diameter, and place in the center of each rectangle. Gather the sides of the dough and pinch together to form a smooth seam over the filling. Be sure to close up the ends of the log as well. Place on the prepared baking sheet. Don’t worry if it looks ugly. It’s rustic, and you’re cutting them later!
  5. Bake the sfratti on the prepared baking sheet in the center of the oven for 20 minutes. Let cool and cut into 1-inch “sticks.”