Presnitz - Italian Pastry Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (100g) unsalted butter, cold and cubed 1/2 cup (100g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (60g) ground almonds 1/2 cup (60g) ground almonds
• 1/2 cup (60g) chopped walnuts 1/2 cup (60g) chopped walnuts
• 1/2 cup (80g) raisins 1/2 cup (80g) raisins
• 1/4 cup (40g) candied orange peel, finely chopped 1/4 cup (40g) candied orange peel, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Zest of 1 lemon Zest of 1 lemon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 16g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugars: 12g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold butter, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the ground almonds, chopped walnuts, raisins, candied orange peel, ground cinnamon, ground cloves, ground nutmeg, and lemon zest to the bowl. Mix well until all the ingredients are evenly distributed.
3. 3.
   Gradually add cold water, a tablespoon at a time, to the mixture until it comes together to form a smooth dough. Knead the dough gently for a few minutes until it becomes elastic.
4. 4.
   Divide the dough into two equal portions. Roll out each portion into a thin rectangle, approximately 1/8 inch thick.
5. 5.
   Brush the surface of one rectangle with the beaten egg wash. Place the second rectangle on top, pressing gently to adhere them together.
6. 6.
   Starting from one end, tightly roll the dough into a spiral shape, similar to a cinnamon roll. Press the edges to seal.
7. 7.
   Transfer the rolled dough onto a baking sheet lined with parchment paper. Brush the surface with the remaining beaten egg wash.
8. 8.
   Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the Presnitz is golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for a consistent texture throughout the Presnitz.
• Walnuts — Chop the walnuts into small pieces to ensure they are evenly distributed in the filling.
• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up.
• Candied orange peel — Finely chop the candied orange peel to ensure it blends well with the other ingredients.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced citrus flavor, add a teaspoon of orange zest to the dough.
• Serve the Presnitz warm with a scoop of vanilla gelato for a delightful dessert experience.
• If you prefer a sweeter Presnitz, sprinkle some powdered sugar mixed with cinnamon on top before serving.
• Experiment with different combinations of nuts and dried fruits to personalize your Presnitz.
• Store the Presnitz in an airtight container at room temperature for up to 3 days to maintain its freshness.

Serving advice

Slice the Presnitz into individual portions and serve on a platter or dessert plates. Dust with powdered sugar for an elegant touch. Pair it with a cup of freshly brewed coffee or a glass of sweet dessert wine to enhance the flavors.

Presentation advice

To showcase the beautiful spiral shape of the Presnitz, present it on a decorative serving tray or cake stand. Garnish with fresh mint leaves or edible flowers for a visually appealing presentation.