Saturday, September 8, 2012

Nevatels

This recipe was given to me by my Aunt Mary Lou.  It will be one of the many great family recipes in my next cookbook (coming out this winter hopefully!)  It was one of Louisa Costantini's recipes. Mary Lou says " Only in our family has anyone ever heard of it. "  So here is the lore behind this yummy recipe that she has shared with me.
 
 
 
 
One day Grandma was at home in her kitchen in the Bronx NY (on Frisby Ave) with a couple of her neighbor friends. They were having some coffee and Grandma served up her pastries. One of her friends said, " Eh Luisa...whatsa in thisa pastry? " To which she replied ...."AAAh'll neva tell" ... And so it came to be. So whenever I serve these wonderful delights I just call them
NEVATELS. OK so here is the recipe.
 
 
 
Nevatels
1 1/2 cups Hersheys syrup
1 1/2 cups chopped walnuts
1 1/2 cups chopped raisins
1 Cup chopped dried fruit and peel ( I pick out the green ones I don't like them)
a handful of chopped pignoli (pine nuts)
4 piecrusts --- either homemade or Boxes of Pillsbury pie crusts -which I roll out thinner (my preference)
I like my circles to be around 3 inches across, use a small dish as a measure.
Mix all the ingredients, if it seems a little dry add more Chocolate syrup
If it's too wet it will leak all out of the dough.
Put a couple of spoonfuls in each circle and fold over into a half moon. seal edges
Bake at 400 for 12-15 minutes.
Yields about 40 pastries. 
 
 
 
 
I also wanted to add a quick recipe for homemade Chocolate syrup!
 
Chocolate Syrup
1¼ cups sugar
1 cup unsweetened cocoa powder
1 cup water
¼ tsp. salt
2 tsp. vanilla extract

whisk together 1st 4 ingrediants well.  Bring to a boil..stirring all the time. When it reaches a boil reduce heat and simmer until slightly thickened. Whisk in vanilla. Cool for 5 - 10 minutes and store in fridge!

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