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Rocciata

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dolci natalizi umbri

For the dough

  • 370 g of 00 flour
  • 160 g of water
  • 80 g of extra virgin olive oilù
  • 1 pinch of salt

For the filling

  • 3 apples – about 500 g
  • 100 g of sultanas
  • 40 g of rum
  • 80 g of walnuts
  • 60 g of pine nuts
  • 100 g of sugar
  • 3 g of cinnamon powder
  • 10 g of bitter cocoa powder
  • the zest of 1 lemon

To garnish

  • 100 g of alchermes
  • icing sugar to taste

Method

Soak the raisins in warm water to rehydrate them. Knead the flour with a little warm water where we previously dissolved a pinch of salt and the oil. Work the mixture until it is stringy: at this point form a ball, cover it with cling film and leave it to rest in the refrigerator for about 2 hours.

For the filling, peel the apples, remove the core, cut them into cubes and place them in a bowl with the sugar, cinnamon, cocoa, grated lemon zest, pine nuts, chopped walnuts, raisins (prepared and drained) and rum. Mix to combine the ingredients well.

Roll out the dough with a rolling pin on a lightly floured surface until you obtain a sheet of 40 x 55 cm. Spread the filling on the sheet, leaving some free space on each side, then roll it up starting from a long side, leaving the closure facing down. Pinch the ends to close it well, twist it into a spiral and transfer it to a baking tray lined with baking paper.

Brush the surface of the Rocciata with oil and bake in a static oven preheated to 170° for about 1 hour.
Once cooked, let it cool and then brush the surface with alchermes, sprinkle with icing sugar and serve!

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