The art of confectionery in Abruzzo, is closely linked to age-old tradition.
Great importance is given to the almonds, cooked must, honey and chocolate.
An essential ingredient for many recipes is the grape jam, in dialect “scrucchiata” or “ragnata” necessary to prepare “cillarichijene” or celli ripieni, tarallucci made of crunchy pastry and stuffed with almonds and jam.
The preparation is quite simple, the recipe for puff pastry includes:
– 5 whole eggs
– 1 Cup of sugar
–500 ml. Extra virgin olive oil
–500 ml. Dry white wine
– Grated 1 lemon
– 6 Cup of flour
For the filling:
–21 oz of Grape jam
–7 oz of Other mixed jam
–7 Oz of Toasted almonds, finely chopped
–3 tbsp of Cocoa
– 1-2 teaspoons cooked must
We recommend that you prepare the filling the day before.
Arrange in a bowl and mix the jams, toasted almonds, cocoa powder and cooked must.
For the dough on a pastry pour the flour, make a hole at one hundred and add eggs, sugar, grated lemon, olive oil and wine.
Work for the mixture well, and once ready let stand for about 15 minutes.
Proceed then, pulling the dough several times (not too thin) with the machine.
You will get wide strips of 5-6 cm long and 15 to 20 cm.
Deposited on each strip the filling.
Close the dough in half pressing the edges well.
United the tails to form many large tortelli.
Dip one side in granulated sugar.
Bake at 356 F for 15 min,
until the top is just golden.
They are ready to be enjoyed.