Petralia for Christmas

Category: Bakery products
Kitchen: italian
Petralia for Christmas

Ingredients

Wheat flour 1 kg.
Granulated sugar 250 gr.
Eggs 4 things.
Butter 280 gr.
Baking powder 1 tsp
Orange zest taste.
Liquor 1-2 tsp
Filling:
Fig 500 gr.
Raisins 100 g
Walnuts 100 g
Almond 100 g
Cocoa 3 tbsp. l.
Mulled wine (cream liqueur) 1/2 tbsp.
Coffee 2 cups.
Dark chocolate 100 g
Powdered sugar 1 tbsp. l.
Cinnamon taste.
Carnation taste.

Cooking method

  • This recipe is one of the winners of the Christmas baking competition in Italy, Reggio Calabria region. The cookies are moderately sweet, the presence of chocolate is felt in the filling.
  • Soak figs and raisins in boiling water for a few minutes. Cut the tails off the figs and chop finely. Toast almonds and walnuts, crush. Mix with dried fruits, add cocoa, mulled wine or cream liqueur (I just added red wine). Brew coffee, dissolve chopped chocolate in it and pour into the filling. Mix well and simmer over low heat for 2 minutes until thickened. Cool, add cinnamon and cloves.
  • Petralia for Christmas Petralia for Christmas
  • The filling must be prepared the day before so that it is infused in the refrigerator. An hour before baking, you need to take it out and let it warm up.
  • For the dough: mix butter with sugar and eggs, add sifted flour with baking powder and zest, a little liquor. Refrigerate for at least 30 minutes. I made the dough the day before.
  • Petralia for Christmas Petralia for Christmas
  • Before baking, get it in advance to keep warm. Roll out the dough thinly and cut out circles with a diameter of 8-9 cm, put the filling in the middle about 1 tsp. with the top.
  • Petralia for Christmas
  • Pinch in a crescent shape and bake at 170 degrees for 20 minutes. Decorate as desired.
  • You can use chocolate icing or brush with egg yolk before baking, then sprinkle with powdered sugar. I used protein glaze. Beat one egg white with 125 grams of powdered sugar and 1 tbsp. l. lemon juice, garnished with sprinkling sugar and heated a little in the oven so that the glaze hardens faster.
  • I still had the icing, it took half for the cookies, because the egg was large.
  • Petralia for Christmas
  • Petralia for Christmas

The dish is designed for

26 - 27 pieces.

Time for preparing:

2 hours 20 minutes.

Cooking program:

Oven.

Note

Recipe from the site - 🔗./2011/12/i-petrali.html
I didn't cook the cookies from 1 kg. flour, and from 250 gr., reducing everything by 4 times. I spent 50 ml of coffee in the filling. The dough was rolled out thinly up to 3-4 mm. and put the filling in 1 tsp. with the top. If the dough is rolled out thicker, the filling will remain. When baking, several cookies opened, but the filling did not come out of them. There is a lot of it in this recipe, but I just like to put more
I liked the cookies very much, I think this recipe will take root in our family.

Vasilica
Scops owl, what a recipe, what a gorgeous filling! I have read so far, I almost choked with saliva! And such smart, festive cookies turned out!
Natalyushka
Definitely bookmarked, thanks for the recipe
Gala
Such a funny cookie, and delicious, probably
Pulisyan
Larissa, as always, you are on top! Very nice! And with this glaze option can decorate the Easter table!
fray Zayac
go crazy! I will bake for Christmas
Scops owl
Vasilika Natasha Galya Sasha Lydia Thank you girls. I'm glad that the bagels liked. At work, my employee even ate them, who doesn't particularly like baked goods - she respects salty ones. Bake and eat to your health!
MariS
What a filling, delicious! The bagels are very festive and colorful!
Shahzoda
what cute!
Scops owl
Shahzoda Marina Bagels funny Thank you
RybkA
Oh, what dumplings)))
Scops owl
Quote: RybkA

Oh, what dumplings)))
Help yourself
lillay
I looked at the photo and immediately remembered the European Christmas markets. How many brightly colored and tasty things are there!
The cookie looks very festive Scops owl Thanks for the Christmas mood!
Scops owl
Lily, happy holidays!
lillay
Scops owl, Larisa, thank you! Happy Holidays too!
And they will be even happier with your beautiful cookies!
fray Zayac
delicious! just moderately sweet and not annoying
only I was afraid to roll out the dough thinly - it was somehow brittle-layered (((maybe I did not knead well?
Scops owl
Quote: fray Zayac

I was afraid to roll out the dough thinly - it was somehow brittle-layered (((maybe I did not knead well?
Lida, I think it's a matter of flour, which takes more moisture and which less. In my photo you can see the dough is rolled out thinly and it did not break or crack. I also came across this, though not in this recipe. I just added butter or whatever the recipe, wet ingredients to soften the dough.
I'm glad you liked it, another time you can put less flour, if from the same oven Merry Christmas!
fray Zayac
yeah ... but maybe dry flour is easy ... I have such a problem with makfa
Scops owl
Oh, Lida, I also got pricked with makfa here, this dough came out rubbery. I had to mix the butter, added something else, I don't remember. I only baked bread with her, it was easier to follow the bun, added water. And here it is more difficult. I will bake bread from it until it ends.
fray Zayac
in bread dough, by the way, makfa behaves decently. I just pour it less than a gram that way for 10-15 ...
and then I got confused
Scops owl
fray Zayac
Albina
Sweet dumplings LAPOTA
Scops owl
Albina Thanks and Happy Holidays!
Albina
Larissa, Merry Christmas !!!
We celebrated the New Year
Today is Christmas!
I wish you virtue
Let evil not touch.

And there will be only happiness
Today and always
Sadness and bad weather
Will never
![
/ center]
Scops owl
Albina

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