Make a puff pastry with the flour and 1 1/2 oz. of butter, a whole egg and 2 tbs. grappa. While the pastry is resting make the filling. Soften the raisins in the Marsala and squeeze out the excess liqueur.
Put the walnuts, almonds, raisins, pine nuts and candied peel into a bowl. Fry the breadcrumbs in 2 tbs. butter and mix it into the nuts, the grated rinds of the orange and lemon. Mix well, then add an egg yolk and a stiffly beaten egg white.
Roll out the puff pastry into a thin rectangle. Spread the filling on top of it. Roll and fold in the filling from the long side of the rectangle. Place the dough rolled up into a spiral and set in a buttered and floured baking pan. Brush with the remaining egg yolk and sprinkle with sugar. Cook in the oven at 375ºF for about 50 mins.
Note:
This specialty from the North-East of Italy can also be made with leavened dough. In some Friuli's provinces, gubana is a simple crust made with melted butter, water and flour.
