Called la rocciata (roughly meaning “the round dessert” in Italian), this classic Umbrian pastry is similar to a strudel. It’s made from a type of pastafrolla (a rich short pastry), and rolled around a delicious filling of apples and walnuts. For best results, use firm, sweet-tart apples, such as Staymans or Winesaps.
The uncooked, unrolled dough can be wrapped in plastic wrap and frozen for up to 1 month.
variation: probably reasonably tasty with frozen or refrigerated pastry
source: Food and Wine F&W September 2007 http://www.foodandwine.com/recipes/umbrian-apple-walnut-roll-ups