Attorta Umbra
Attorta Umbra is a traditional coiled, snake-shaped pastry from Todi filled with spiced apples, almonds, walnuts, cocoa, and raisins.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 295 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Parchment paper
- •Pastry brush
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 12 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 295 kcal
Instructions
- 1
Mix flour, half the sugar, egg, olive oil, and warm water in a bowl until dough forms.
- 2
Knead vigorously on a wooden surface for ten minutes until smooth, pliable, and elastic.
- 3
Cover the dough with a clean cloth and rest at room temperature for thirty minutes.
- 4
Toss chopped apples, walnuts, almonds, raisins, remaining sugar, cocoa, cinnamon, and lemon zest in a large bowl.
- 5
Roll the rested dough out on parchment paper into an extremely thin, translucent rectangle.
- 6
Spread the spiced fruit and nut filling evenly across the dough, leaving a two-centimetre border.
- 7
Roll the pastry tightly from the long side into a long, thin cylinder.
- 8
Transfer on parchment to a baking tray and curve the roll into a winding snake shape.
- 9
Insert two cloves at the tapered front end to mark the snake eyes.
- 10
Bake at 180 degrees C for thirty-five to forty minutes until golden and crisp.
- 11
Brush the hot pastry immediately with Alchermes for a glossy, ruby-hued finish, then cool before slicing.
Chef's tips
Roll the pastry as thin as strudel dough so that newsprint would be readable underneath. Brushing with Alchermes immediately upon leaving the oven allows the alcohol to evaporate while setting the signature rosy colour and aromatic spice notes.
Ingredient substitutions
- Alchermes liqueur → sweet Vin Santo or spiced pomegranate juice
- shelled walnuts → toasted hazelnuts
Storage
Keep wrapped in greaseproof paper at room temperature for up to four days.
Reheating
Warm slices in an oven at 150 degrees C for five minutes to restore the pastry's crispness.
Common mistakes to avoid
- •Rolling the pastry too thickly, which makes the baked coil dense and chewy rather than crisp and flaky.
- •Leaving excess water on the soaked raisins, which can make the inner dough soggy during baking.
Serving suggestions
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