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

FOR THE STUFFING
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.

FOR THE SHORTBREAD
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

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