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1.
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To make the pastry: Combine the flour, sugar, and salt.
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Cut in the butter to resemble coarse crumbs.
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Sprinkle a little wine over a section of the flour, then mix with a fork to moisten.
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Push the moistened dough aside and continue adding enough wine until the dough just holds together.
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Divide in half.
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Using your fingertips, lightly press and knead into balls.
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Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days.
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Let stand at room temperature until malleable but not soft.
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2.
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To make the filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes.
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Be careful, it may foam up.
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Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes.
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Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set.
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Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
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3.
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Preheat the oven to 350F Line a large baking sheet with parchment paper or grease.
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4.
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On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three 14-by-14-inch rectangles.
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Place a nut strip near a long side of each rectangle and roll up from the filling side.
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Cut into 2-inch sticks.
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Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.
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5.
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Bake until golden, about 20 minutes.
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Transfer to a rack and let cool.
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Wrap in aluminum foil until ready to serve.
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Store in an airtight container at room temperature for up to 2 weeks.
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VARIATIONS.
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Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
