Petrali recipe, Calabrian Christmas sweets – Italian Cuisine

  • 175 g dried figs
  • 125 g mulled wine
  • 75 g toasted almonds
  • 150 g walnut kernels
  • 1/2 orange
  • 1/2 tangerine
  • honey
  • cocoa
  • cinnamon
  • cloves powder

Pour the wine in a bowl and season with a pinch of cinnamon, a pinch of powdered cloves, honey and cocoa.
Chop dried figs, toasted almonds and walnuts, grate the orange and mandarin peel and add everything to the wine. Let it rest for 24 hours, covered in the refrigerator.
Transfer all in a saucepan and cook over low heat, stirring constantly, for about 30 minutes, or until the mixture has thickened. Let it cool down.

Knead flour with sugar, lard and egg yolks, perfume it with the grated rind of a lemon and the grated seeds of half a vanilla pod. Let the dough rest in the refrigerator for 30 minutes.
Roll it out then in a thin layer and cut out disks of about 10 cm in diameter and close by folding the disk into a crescent; alternatively, place the filling on a portion of the pastry, overlap another portion of the pastry and then cut out with a pastry cutter of the shape you prefer, closing the edges at the same time.
Cook at 180 ° C for about 25 minutes. Complete with granulated sugar.

Recipe: Emanuele Frigerio, Texts: Laura Forti, Photos: Giacomo Bretzel, Styling: Beatrice Prada

This recipe has already been read 294 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page