Pitta 'mpigliata
Pitta 'mpigliata is a Christmas dessert from Calabria, typical of the Costa degli Dei. It is a spiral-rolled pastry filled with dried fruit, walnuts and honey, which creates a stunning braided effect when sliced. A signature recipe of Calabrese festivities, perfect for Christmas breakfasts and festive gatherings.
Preparation
- 1
Dissolve the fresh yeast in a little warm water, then mix the flour with softened butter, eggs, sugar, salt and the yeast mixture until you obtain a smooth and elastic dough. Let it rise covered for about 2 hours.
- 2
Meanwhile, prepare the filling: lightly toast the walnuts, chop them roughly and mix with soaked raisins, chopped candied orange peel, honey and a generous pinch of cinnamon.
- 3
Roll out the risen dough into a rectangular shape on baking paper, trying to achieve a uniform thickness of about 0.5 centimetres.
- 4
Distribute the filling evenly over the entire surface of the dough, leaving the edges free.
- 5
Roll the dough starting from one long side, creating a compact cylinder, then roll it over itself to form a spiral.
- 6
Place the spiral pitta on a baking tray lined with baking paper, cover and let it rise for 30 minutes.
- 7
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is golden. If necessary, cover with aluminium foil during baking to prevent it from burning.
- 8
Remove from the oven and let cool completely before slicing. The sliced Pitta 'mpigliata reveals the beautiful braided effect of the interior.
Chef's Tips
It is important not to fill too generously to prevent the filling from leaking out during cooking. The recipe can be prepared a day in advance: the pitta stays soft if stored in an airtight container.