Presnitz (sweet from Trieste typical of the Christmas holidays)
Put the white flour and 200 g sugar on a pastry board. Mix together, make a "well" in the middle and break one whole egg and one yolk egg, adding 250 g of butter cut into pieces.
Knead the dough only just enough to combine ingredients, then make a ball out of it, wrap in wax paper and let stand it in a cool place for an hour. Soak the raisins in half a glass of white wine previously mixed with young Grappa.
Chop the almonds, pine nuts and walnuts finely and chop the candied citron and orange coarsely.
Grind three or four cloves into a powder.
Put all chopped ingredients in a bowl and add the clove powder, a pinch of cinnamon, a hint of nutmeg, a pinch of salt, grated cake and 150 g sugar.
Mix the ingredients together, add the raisins with macerated liquid and mix well. Roll out the dough into a thin sheet, forming a rectangle where you will settle the filling in the centre.
Roll the sheet of dough onto the filling as to prepare a kind of big sausage.
Place the rolled sausage in a large baking pan greased with butter.
Brush the surface with beaten egg yolk and with a few tablespoons of melted and warm butter.
Put the "Presnitz" in a preheated oven at 170-180° leaving it in there for just under an hour and let it cool before serving.
Recommended Grappa:
Amorosa di Dicembre
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
500 g white flour
300 g granulated sugar
About 300 g butter
150 g raisins
150 g walnut
150 g stale grated Easter "Focaccia"
100 g shelled and peeled almonds
50 g pinenuts
50 g candied citron
50 g candied orange peel
White wine and young Grappa
Ground cinnamon
Nutmeg
Cloves
3 eggs
Salt - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Dessert
- Preparation time:
- About 100 Minutes
- Notes:
- The "Presnitz" is the typical sweet of Julian Easter and in particular from Trieste. It is often mistaken for Gubana for its characteristic donut shape, actually Presnitz is much richer in ingredients and its taste is very spicy and more pronounced than the one of Gubana.