Crescia Fogliata
A traditional sweet rolled pastry coiled into a spiral, filled with dried figs, walnuts, raisins and spiced aniseed, from the hills of Pesaro and Urbino.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Baking parchment
- •Pastry brush
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 15 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 385 kcal
Instructions
- 1
Combine flour, half the sugar, the egg, melted butter and tepid water in a bowl.
- 2
Knead the dough on a lightly floured board for eight minutes until silky and elastic.
- 3
Cover the dough with an upturned warm bowl and rest for thirty minutes.
- 4
Mix chopped figs, walnuts, raisins, remaining sugar, cinnamon, lemon zest and Mistrà in a separate bowl.
- 5
Roll the rested dough out onto a floured tablecloth into a very thin, translucent rectangle.
- 6
Brush the entire surface of the rolled dough evenly with the olive oil.
- 7
Scatter the fruit and nut filling uniformly across the sheet, leaving a two-centimetre border.
- 8
Roll the dough up tightly along its long edge using the cloth into a long sausage.
- 9
Coil the rolled pastry gently into a snail spiral on a parchment-lined baking sheet.
- 10
Bake at 180 degrees C for thirty-five minutes until golden brown and crisp to the touch.
- 11
Cool completely on a wire rack, then dust lightly with icing sugar before slicing.
Chef's tips
Roll the pastry paper-thin so the layers bake crisp rather than doughy. Rest the dough properly before rolling to relax the gluten. Keep the filling evenly chopped so it does not puncture the delicate pastry skin during rolling.
Ingredient substitutions
- Mistrà liqueur → Sambuca, Anisetta or two tablespoons of warm water with a pinch of crushed aniseed
- dried figs → soft dried prunes or dried pears
Storage
Store in an airtight tin at room temperature for up to four days.
Reheating
Warm slices in an oven preheated to 150 degrees C for five minutes to restore crispness.
Common mistakes to avoid
- •Rolling the dough too thickly, which makes the inner coils heavy and undercooked.
- •Using wet dried fruit without draining it thoroughly, creating a soggy base.
Serving suggestions
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