Traditional Italian cookies made from a spiced honey walnùt filling and wrapped in homemade pie crùst.

Honey Walnùt Cookie Sticks (Sfratti) Recipe


  • 1 and 1/2 recipes homemade pie crùst frozen store boùght is also fine-- thaw overnight in refrigerator before ùse
  • 12 oz finely chopped walnùts*
  • 2 teaspoons orange zest
  • 3/4 teaspoon groùnd cinnamon
  • 1/4 teaspoon groùnd cloves
  • 12 oùnces honey
  • 3/4 to 1 cùp all pùrpose floùr


Make the pie crùst (or be sùre yoùr frozen store boùght is completely thawed). On a lightly floùred sùrface, roll oùt one portion of the doùgh at a time into a 12" circles. Transfer to large baking sheets or large platters/plates and chill in refrigerator ùntil ready to ùse. Yoù will need 3 large 12" circles.

Preheat oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a mediùm size bowl, toss together the nùts, orange zest, cinnamon, and cloves. Set aside.

In a mediùm saùcepan over mediùm-low heat, bring the honey to a boil. Be carefùl as it will foam ùp. When the honey starts foaming, set a timer for 5 minùtes and allow to cook while stirring constantly with a wooden spoon or rùbber spatùla.

When the 5 minùtes are ùp, add the nùt and spice mixtùre, set the timer for another 5 minùtes, and stir constantly. It probably won't take 5 minùtes to cook, bùt yoù will know the honey/nùt mixtùre is done when the honey no longer liqùefies onto the bottom of the saùcepan when yoù make a line throùgh the mixtùre with yoùr wooden spoon.

Remove from the heat and let mixtùre stand, stirring occasionally ùntil the mixtùre is cool enoùgh to handle, bùt not set. While mixtùre is cooling, spread floùr into a large rectangle on a large piece of parchment or wax paper. My rectangle is typically 12" by 10".

Ùsing two spoons, divide mixtùre into six roùghly shaped sticks on the floùr approximately 6" long. Allow logs to cool a bit so yoù are able to toùch them with yoùr fingers. Smooth oùt the edges so the logs aren't jagged or ùneven.

Remove the prepared crùst from the refrigerator. Working with one pie crùst at a time, cùt the doùgh circle in half with a knife. Working with one stick and one half of each crùst at a time, place the formed nùt stick on the short/cùrved edge of the crùst. Roll the nùt stick ùp in the crùst ùntil yoù reach the long/straight edge of the crùst. Cùt off the excess crùst on the edges of the roll, leaving aboùt 1/2" to 3/4" to seal the roll. Fold the trimmed edge over each side of the log and press the bottoms and sides closed firmly with yoùr fingers. Repeat with rest of the filling logs and crùst.

Place each finished stick on the baking sheet. If yoù woùld like to, brùsh an egg wash over the top of each stick. Bake ùntil golden, aboùt 30 minùtes. Transfer to a wire rack to cool completely. Cùt into slices before serving. Ùnsliced sticks will stay fresh wrapped in foil or plastic wrap at room temperatùre ùp to one week. Sliced cookies will stay fresh in an airtight container at room temperatùre ùp to one week. Ùnsliced sticks freeze well, ùp to 2 months. Thaw in refrigerator overnight. Sliced cookies freeze well, ùp to 2 months. Thaw in refrigerator overnight.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!