Rocciata di Assisi
A coiled Umbrian spiced pastry filled with apples, walnuts, raisins, and cocoa. Also known locally as attorta, it is baked until crisp and brushed with liqueur.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Baking sheet
- •Parchment paper
- •Rolling pin
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 11 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 290 kcal
Instructions
- 1
Mix the flour, warm water, and thirty millilitres of olive oil into a soft dough.
- 2
Knead the dough for five minutes until elastic, then rest under an upturned warm bowl for twenty minutes.
- 3
Toss the sliced apples, walnuts, drained raisins, sugar, cocoa powder, cinnamon, and lemon zest together in a bowl.
- 4
Roll the rested dough out on a large sheet of parchment paper into a very thin, translucent rectangle.
- 5
Drizzle fifteen millilitres of olive oil lightly over the rolled dough surface.
- 6
Scatter the spiced apple and walnut filling evenly over the dough, leaving a two-centimetre clean border.
- 7
Roll the dough tightly from the long side into a cylinder, using the parchment paper to guide it.
- 8
Coil the filled cylinder gently into a spiral shape on the baking sheet.
- 9
Brush the top with the remaining olive oil and bake at 180 degrees C for thirty-five minutes until crisp.
- 10
Brush the hot pastry immediately with Alchermes liqueur and leave to cool completely before slicing.
Chef's tips
Roll the dough as thinly as possible until it is nearly transparent to create delicate layers. Tart cooking apples keep the filling balanced and juicy without turning wet. Let the pastry cool thoroughly before slicing so the cocoa and spiced juices set properly.
Ingredient substitutions
- Alchermes liqueur → Umbrian Vin Santo or sweet red wine, though the pastry will lack the signature crimson tint
- shelled walnuts → toasted pine nuts or chopped blanched almonds
Storage
Store the cooled pastry covered loosely with a clean cotton tea towel at room temperature for up to three days.
Reheating
Warm individual slices in an oven preheated to 150 degrees C for five minutes to refresh the crust.
Common mistakes to avoid
- •Rolling the pastry too thickly, resulting in a tough and chewy bake instead of flaky layers.
- •Overfilling the dough, which causes the coil to rupture while baking in the oven.
- •Skipping the resting step for the dough, making it tear when stretched thin.
Serving suggestions
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