Petitchef

Calabrian Christmas Speciality - Petrali

Other
6 servings
25 min
15 min
Very Easy

Ingredients

6

Filling :

Pasta Frolla ( Pastry) :

Preparation

  • Filling :
    Combine in a saucepan figs, sultanas, reduced wine, coffee and sugar. Heat gently and stir to combine and allow the fruits to plump and absorb the liquid.
  • Cool. Add the remaining ingredients, adding Marsala if needed. Store in the refrigerator for at least 24 hours adding more Marsala if needed. Taste and add more sugar also if needed.
  • Pasta Frolla ( Pastry) :
    Heat oven to 180C.In the food processor place flour, raising powder and butter. Pulse until crumbly. Adds sugar. Pulse to mix.
  • Add vanilla, lemon rind and eggs. Pulse to combine.
  • Only add a drop of milk or sweet sherry if you need it.
  • Roll the dough out to about 5mm thickness and cut circle of about 6 or 7 cm in diameter. Place a teaspoon of filling in the middle of the rounds, dampen the edges with water and fold to close.
  • Place the semi circles on a baking sheet lined with baking paper. Bake in 180C oven until golden about 12-15 minutes.
  • Cool and coat the tops with melted dark chocolate and sprinkle with decorations of choice.


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