The Umbrian Rocciata is a typical dessert of Foligno and that part of Umbria that climbs towards the mountains of Colfiorito (also famous for its red potatoes) up to the borders with the Marche. At first glance, it recalls the most famous strudel, with which it shares its mountain origin and the filling of apples, pine nuts and cinnamon. The Rocciata, has a poor and austere character, which tells the stories of our Apennine mountains.
Time: 1 hour
Servings: 7 – 8 peolple
For the pastry:
300 g. of flour 0
150 g. (ml) of water
2 tablespoons of olive oil
A pinch of salt
For the filling:
3 tablespoons of Sugar
2 tablespoon Bitter cocoa powder
A handful of anise Zest
Two or three handfuls plenty of walnuts
A handful of pine nuts
3 4 apples
A handful of raisins
How to get up
Put the flour on a pastry board and mix with the other ingredients of the pastry until you get a ball with a soft and elastic consistency. Cover with cling film and let it rest for at least half an hour.
After half an hour, roll out the dough starting with a rolling pin and then with your hands until you get a very thin sheet. Transfer the dough onto a tablecloth or cloth, which will then be used to roll it up without breaking it.
Turn on the oven at 200 °.
At this point, spread the other ingredients over the pastry making sure to leave 3 or 4 cm of the edge free. Spread evenly first the sugar, then a touch of cinnamon and then the cocoa, a handful of anise and finally grate the lemon peel. Continue with the apples cut into large cubes, walnuts, pine nuts and raisins.
Now you have to roll the dough from one end to the other, using the tablecloth. Be careful not to crush the pastry or roll it too tightly. It must be light, it must breathe.
Transfer the Umbrian Rocciata on a baking tray giving it the characteristic “C” shape and bake in the oven at 200º for 25/30 minutes depending on the oven.
It must brown and become crunchy, but not burn. The inside must remain moist.
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