from Jono in San FranciscoOriginally from A World of Bread, by Dolores Casella (David White 1966).
Worth looking for in second-hand shops.
This is the Italian Pandora de Verona; traditionally, after folding and rolling with
only the butter between the layers, it is baked in a tube pan.
We thought the dough might lend itself to variations, and with a bit of
experimenting came up with a few.
Place dough in a well-buttered, sugared 9 by 13 inch tube pan. Brush the top with more butter and sprinkle with sugar and slivered blanched almonds. Cover pan and let rise again until doubled. Bake at 350 degrees for 35 to 45 minutes, or until done. Cut into squares and serve.
Note: If desired, the sugar and almonds may be omitted and the top just brushed with butter. In this case frosting is reccomended.
Filled Verona BreadAfter the third rolling, spread the center of the rectangle with very thinly sliced apples. Sprinkle with sugar, cinnamon and chopped nuts. Fold both sides over the middle, overlapping the ends and covering the filling. Place upside down, in a pan. Frost while warm. Or use chopped dates as a filling. You can also roll this dough around just about anything, jellyroll style, and bake in a shallow pan.(But I like the apple filling myaself)