Pitta Impagliata

For 8

For the Pastry Sheet

250 g all-purpose flour

1 tablespoon sugar

80 g baking powder

1 medium egg

50 ml extra virgin olive oil

50 ml white wine

50 ml fresh-squeezed orange juice

½ small glass liquor

1 pinch of cinnamon

1 pinch of salt

For the Filling

125 g fluid honey

100 g walnut kernels

100 g raisins

30 g pine nuts

½ teaspoon ground cinnamon zest from 1 organic orange

30 ml liquor

Soak raisins into water to soften, then squeeze them. Roughly chop walnuts and pine nuts. Place these ingredients into a bowl and combine them with cinnamon, orange zest and liquor. Let sit for at least 1 hour.

Heat the oven at 180°. Make the pastry sheet: sift flour and baking powder, making a well on a pastry board. In the middle of it add egg, liquor, wine, oil, a tablespoon of sugar, salt, cinnamon and orange juice. Quickly knead by hand until the dough is smooth.

Cut 1/3 of the dough and roll it out to get a pastry disc, slightly wider than an 18/20 cm diameter baking pan. Press the disc against the pan’s side too.

Brush the pastry with honey.

Roll out the remaining dough to get a thin rectangular sheet.

Using a pastry wheel, cut it into ten strips.

Add nuts and spices mixture all along the centre of each strip.

Fold each strip over the filling sealing the edges.

Roll up the folded strip into a coil, to get a rose shape. Arrange your roses onto the pastry disc, placing the first one in the middle surrounded by the other ones.

Bake for 40 minutes or until a uniform golden colour.

Once ready, take it out of the oven and brush it with a hot mixture made up of one tablespoon of honey and one tablespoon of wine.