Calabrian christmas speciality - petrali

Ingredients

Filling :

• 300 g figs, finely chopped
• 100 g sultanas
• 250 ml reduced wine (as above)
• 125 ml strong black coffee
• 100 g sugar
• 150 g almonds, toasted and finely chopped
• 150 g walnuts, toasted and finely chopped
• 3 teaspoons cinnamon
• 100 g dark 70% chocolate
• Marsala to moisten

Pasta Frolla ( Pastry) :

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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.