Presnitz
Presnitz is a classic Triestine pastry coil made of crisp puff pastry packed with walnuts, pine nuts, raisins, dark chocolate and rum.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Baking sheet
- •Baking parchment
- •Food processor
- •Pastry brush
- •Mixing bowl
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 27 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 420 kcal
Instructions
- 1
Preheat the oven to 190 degrees C and line a baking sheet with parchment paper.
- 2
Soak the raisins in warm water for fifteen minutes, then drain thoroughly and squeeze dry.
- 3
Combine the chopped walnuts, pine nuts, ground almonds, grated chocolate, sugar and cinnamon in a large bowl.
- 4
Stir the soaked raisins, dark rum and melted butter into the nut mixture until evenly combined and moist.
- 5
Roll the puff pastry on a lightly floured surface into a thin rectangle roughly 45 by 25 centimetres.
- 6
Spread the nut filling in a long, even log along the wide side of the pastry rectangle.
- 7
Roll the pastry tightly over the filling into a neat cylinder and seal the edges firmly with water.
- 8
Curve the filled pastry cylinder into a tight spiral or snail shape directly on the prepared baking sheet.
- 9
Brush the pastry spiral all over with the beaten egg wash.
- 10
Bake for 35 to 40 minutes until deep golden brown and crisp, then cool completely on a wire rack.
Chef's tips
Chill the rolled log for ten minutes before shaping into a coil to prevent the delicate pastry from splitting. Let the baked spiral cool completely before slicing, which allows the dense filling to settle cleanly.
Ingredient substitutions
- dark rum → Maraschino liqueur or slivovitz (plum spirit)
- pine nuts → chopped hazelnuts
Storage
Store in an airtight tin at room temperature for up to five days.
Reheating
Warm slices in an oven preheated to 160 degrees C for five minutes to restore the pastry's flakiness.
Common mistakes to avoid
- •Using yeast dough instead of puff pastry, which turns it into a Friulian gubana rather than a Triestine Presnitz.
- •Rolling the pastry too thickly, which keeps the inner layers doughy rather than crisp and flaky.
- •Cutting into the pastry while hot, causing the dense nut and chocolate filling to crumble.
Serving suggestions
Cooked Presnitz?
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