There Abruzzese puff pastry it is a traditional Christmas dessert that is still made by hand following an ancient recipe whose filling is typical of Abruzzo sweets: homemade or scrunched grape jam, cocoa powder, almonds, cinnamon.

History

It differs from the original sfogliatella due to its filling, but also because of the Abruzzese puff pastry it is softer with the thinner layers of dough. The origin of this dessert dates back to the early twentieth century, in Lama dei Peligni, and is attributed to Donna Annina Di Guglielmo who received the original Neapolitan sfogliatella recipe from her mother-in-law Francesca D'Antonio, noblewoman of Santa Maria Capua Vetere, on the occasion of a trip to Naples.
When, in 1902, she settled in Lama, Donna Annina modified the recipe adapting it to the availability of local ingredients and creating what would become an undisputed regional tradition, which began in the early 60's when the family cook shared the recipe with the country women who began to reproduce it.
The sheet became softer by adding the lard, of which there was great availability, while the filling was replaced with the typical products of the area.
The processing, very complex, for the preparation of the sheet is done by hand and provides 4 or 5 layers separated by loose lard, even if each family has created its own recipe with small, but significant, variants that require the replacement of lard with oil extra virgin olive oil or (rarely) butter.
We like the recipe that we propose because it is not based on the weight of the ingredients, but on a game of proportions, therefore on the skill and dexterity of those who make it!

Ingredients and procedure

dough
6 egg yolks
3 spoons of sugar
Place the egg whites in a glass and keep them as a unit of measurement.
In fact, the quantity of white wine and seed oil to be used will be equal to the quantity of egg whites that you have kept aside, but which will not be needed for the preparation.
Flour in the quantity necessary to obtain a consistent but soft dough.

Lard for brushing the dough.

Stuffed
Scrunched of Montepulciano grapes.
200 g grated dark chocolate
200 g shelled, toasted and chopped almonds
200 g of crumbled amaretti biscuits
Ground coffee and cinnamon
2 glasses of Punch Abruzzese liqueur
Zest of 1 grated orange

Secret: when you work the dough washer, and before putting the filling, remember to turn it over so that the dough is flaking.

Text by Romina Ciferni

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