Rocciata - Italian Sweet Pastry

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 cup (150g) dried figs, chopped 1 cup (150g) dried figs, chopped
• 1 cup (150g) raisins 1 cup (150g) raisins
• 1 cup (150g) almonds, chopped 1 cup (150g) almonds, chopped
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• For the glaze: For the glaze:
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 14g (Saturated Fat: 5g)
• Carbohydrates: 47g (Sugar: 28g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Stir in the granulated sugar. Gradually add the cold water, mixing until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, combine the dried figs, raisins, almonds, honey, orange juice, orange zest, cinnamon, and cloves. Mix well to ensure all the ingredients are evenly distributed.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/8 inch thick.
6. 6.
   Spread the filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, carefully roll the dough into a tight log.
8. 8.
   Transfer the rolled dough onto the prepared baking sheet, shaping it into a spiral.
9. 9.
   In a small saucepan, heat the honey and water for the glaze over low heat until combined. Brush the glaze over the Rocciata.
10. 10.
    Bake for 25-30 minutes, or until the pastry is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving. Slice into portions and enjoy!

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor and add a delightful crunch to the Rocciata.

Tips & Tricks

• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Feel free to customize the filling by adding your favorite dried fruits or nuts.
• Serve the Rocciata warm with a scoop of vanilla gelato for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This pastry pairs wonderfully with a cup of freshly brewed espresso.

Serving advice

Serve the Rocciata as a dessert after a delicious Italian meal. Dust it with powdered sugar for an elegant touch, and consider garnishing with a sprig of fresh mint.

Presentation advice

To enhance the visual appeal, drizzle a thin glaze of melted dark chocolate over the Rocciata before serving. This will add a touch of decadence and create an enticing contrast against the golden pastry.