Friulian pastry with rum-soaked fruit and nuts

Friulian pastry with rum-soaked fruit and nuts

Presniz

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
100g raisins
100ml dark rum
40g butter, diced and softened, plus extra for greasing
140g biscuits
70g pine nuts, toasted
70g walnut halves, toasted
70g blanched almonds, toasted
80g dark chocolate, finely chopped
60g candied orange and lemon peel, diced
60g citron peel, diced
1 lemon, grated zest and juiced
1 egg, beaten
500g ready-made puff pastry
flour, for dusting
3-4 tablespoons icing sugar

Method

  1. Soak the raisins in the rum for 1–2 hours. Preheat the oven to 180ºC and lightly grease a baking tray. Drain the raisins, reserving the rum.
  2. Crush the biscuits, using a pestle and mortar, then tip the crumbs into a bowl. Add the butter and mix until evenly combined. Add the raisins, pine nuts, walnuts, almonds, chocolate, candied peel and lemon zest and juice. Stir well, then mix in the beaten egg and some of the rum to make a moist filling.
  3. Roll out the pastry on a lightly floured surface to a 60 x 40cm rectangle, about 2mm thick. Spoon the filling along the middle and brush the pastry edges with water. Fold one long side over the filling to enclose it and make a sausage, then press the edges together to seal. Coil into a circle and place on the prepared baking tray. Bake in the oven for 50 minutes.
  4. Carefully transfer the pastry to a wire rack to cool. Serve warm or cold, sprinkled generously with icing sugar. A good glass of Picolit or Torcolato wine alongside would do very nicely.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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