Cavallucci di Apiro
Cavallucci di Apiro are traditional Marchigiano crescent-shaped pastries filled with spiced sapa (cooked grape must syrup), walnuts, cocoa, and citrus.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Small saucepan
- •Rolling pin
- •Round pastry cutter (8 cm)
- •Baking tray
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Combine the sapa, chopped walnuts, cocoa powder, orange zest, lemon zest, and Mistrà in a small saucepan.
- 2
Simmer the filling mixture over low heat for 5 minutes, stirring constantly until fragrant and glossy.
- 3
Stir in the fine breadcrumbs until a thick, spoonable paste forms, then remove from heat to cool completely.
- 4
Warm the white wine, olive oil, and sugar together in a small bowl until the sugar dissolves.
- 5
Mound the flour on a clean work surface, create a well in the centre, and pour in the warm liquid.
- 6
Knead the mixture for 5 minutes until a soft, smooth dough forms, then cover and rest for 20 minutes.
- 7
Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.
- 8
Roll out the dough thinly on a lightly floured surface to a thickness of roughly 2 mm.
- 9
Cut out rounds using an 8 cm cutter, re-rolling the dough scraps once.
- 10
Place a generous teaspoon of cold filling onto each disc, fold into a half-moon, and pinch the edges tightly shut.
- 11
Cut two small, shallow slits into the top of each crescent to allow steam to escape.
- 12
Bake for 15 to 18 minutes until lightly coloured at the base, cool on a rack, and dust with icing sugar.
Chef's tips
Make the sapa and walnut filling a day ahead so it thickens and the citrus flavours infuse thoroughly. Ensure the filling is completely cold before assembling the pastries, otherwise it will melt the delicate wine pastry. Do not overbake; the pastry should remain pale and tender rather than deeply browned.
Ingredient substitutions
- sapa → vincotto or thick dark pomegranate molasses mixed with grape syrup, though sapa is the true regional base
- Mistrà → sambuca or dry anisette
- extra virgin olive oil → lard (strutto) for an ultra-traditional rustic crumb
Storage
Store the baked cavallucci in an airtight metal tin in a cool, dry pantry for up to two weeks.
Reheating
These pastries are best eaten at room temperature and do not require reheating.
Common mistakes to avoid
- •Adding hot filling directly to the rolled pastry, which tears the thin dough.
- •Failing to seal the crescent edges firmly, allowing the bubbling grape must filling to leak during baking.
- •Rolling the dough too thick, resulting in a tough and chewy outer shell instead of a crisp, flaky case.
Serving suggestions
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