Pitta ‘Mpigliata

I n g r e d i e n t s

  • one liter of muscatel
  • half a liter of olive oil
  • 1 anise wine glass 
  • a pinch of salt
  • about 2.5 kg Flour for an elastic dough
  • Cleaned walnuts 2 kg Filling
  • raisins 1.5 kg Filling
  • sugar Filling
  • aniseed a sprinkle Filling
  • oil a sprinkle Filling
  • cinnamon and cloves ground not excessively ground tangerine and orange peel 1/2 kg Filling

I n s t r u c t i o n s

  • Bring liquids to a boil, pour the liquid into a bowl and add flour about 2.1/2, the dough should be elastic but not soft.
  • After working in the bowl pour it onto the pastry board and knead well for about 20 minutes.
  • Let it rest about half an hour covered! First make a very thin circular base with a rolling pin, then a very long, thin sheet of dough helping yourself with the sheeter.
  • Fill with the filling and cover with another sheet of pastry; with a toothed pastry cutter, make bands about 4 cm wide and wrap them around themselves.
  • Place the artichoke on the pastry circle and screw the other rose-shaped artichokes onto it until you have a 23-cm pitta.
  • Bake in a preheated static oven at 160° for a good hour.
  • On leaving the oven, heat chestnut honey in a bain-marie and drizzle over the cake.

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