A little known recipe from Abruzzo that is worth trying at least once. For pampering in the family and sweet parties
It's nice to find out that they exist traditional dishes unknown to many because they are typical of small villages or hamlets and handed down from family to family. We do not want these recipes to be forgotten, so when we find out some of them we will share it with you. Today we talk about the Teramana, a Christmas cake that is prepared in these days in the province of Teramo: it is a little elaborate and complex, but it is worth to try it!
The origins of the Teramana browse
In reality the origins of this dessert are not clear, or rather, the origin is Abruzzo and in particular the city of Teramo, but many countries of the province claim its paternity. Where the Teramana puff pastry really was born, we can not say with certainty. Each family prepares the puff pastry with the recipe that is handed down from generation to generation, and in fact the doses of the filling are not the same for everyone. There are those who add more cinnamon, those more cocoa, those who put the rum and who the alchermes, and in some variations there is also apple jam.
We want to give you the basic recipe, which you can enrich according to your tastes.
With these doses you can prepare around 8 sheets of 25 cm diameter. We suggest you do a lot because the process is long and so it's worth making more pies at one time, then freeze raw and cook them during the Christmas holidays when guests in the house never fail.
The sheet
Let's start from the base of this sweet that is called puff pastry just because it is made of puffs.
To be precise it is about 4 sheets at the base overlapping one on the other and season with oil, cinnamon and sugar and three others to cover the filling.
Preparing the dough for the dough is very easy.
Just work 4 kg of flour with 12 glasses (paper) of white wine and 6 of peanut oil.
It is important to let everything rest in the refrigerator for a night well wrapped in film.
The stuffing
This must also be prepared in advance because it must take its flavor from all the ingredients.
First, peel 10 kg of golden apples or small field apples and cut into small pieces.
Cook with the juice of two lemons and sugar to taste (about 6-8 tablespoons). The filling, as we said, gets a little 'eye and according to their tastes. Once the apples are cooked, let them cool. The result should not be a jam and the pieces of fruit should feel under your teeth.
Add to the filling abundant cinnamon powder, a few tablespoons of bitter cocoa, the dark chocolate minced with a knife (about 400 gr), the rum, le almonds toasted and coarsely chopped, lo sugar (about 6 tablespoons) and the Lemon peel.
Dose all the aromas and flavors tasting from time to time to understand what is missing and what you want to add.
Do not overdo the cocoa and chocolate and watch over the sugar, add it a little at a time.
How to assemble the apple puff pastry
First of all roll out the dough.
In each page, as we have anticipated, there are 7 sheets.
First four layers, then the filling and then another three layers.
Use one electric machine for the pasta because with the rolling pin you will take a lot of time and the sheets are many.
The dough must be worked properly so that it becomes elastic then pass it in the pasta machine over and over again.
Once the flakes are obtained, not too thin, spread it delicately to make it thinner, one at a time, layer by layer. It takes four hands to do it right, or you can make small sheets for small trays.
Put the first browse well open on a round and oiled baking dish and wet it with a few drops of oil. The first sheet only wants oil, according to tradition!
The excess ends should be left out of the pan until the end of the preparation.
Continue with the second browse, put it on the first and cover with another oil and a mix of sugar and cinnamon. Not too much, just a dusting.
Continue this way for the third layer It is on fourth add a few tablespoons of filling, spread it well and sprinkle with sugar and cinnamon.
Continue with two more layers of puff pastry interspersed with sugar and cinnamon and then completed with a third and last to leave without anything.
Trim the edges well and create a well closed crust so that the filling does not come out during cooking.
In practice, pluck the outer circumference by pushing it towards the bottom of the pan.
Prick the surface and oil it abundantly with a brush, including edges. The oil must cover the whole mixture, this step is important for cooking.
Bake in a very hot static oven at 250 degrees for about 20 minutes.
If you have used the wood oven: 340 ° is the ideal temperature.
If the surface darkens, cover it with the foil and continue cooking.
Once ready, the puff pastries are left to cool one on top of the other in order to flatten properly. Do not worry, they will not break.
