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Delizia Napoletana




Source of Recipe


Internet


List of Ingredients




For the Pasta Frolla:
2 cups sifted all-purpose flour
1 cup sugar
Pinch of salt
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs
Grated zest of one lemon

For the Filling:
1 cup dried figs (about 10)
1/3 cup dry Marsala wine
1 cup raisins
¼ cup honey
1 cup chopped walnuts
1 cup chopped almonds
Grated zest of one lemon
Grated zest of one orange
Confectioners' sugar (optional)

Make the pasta frolla: Sift the flour, sugar and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon rind to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap and refrigerate at least 30 minutes or up to one day.

Meanwhile, make the filling: Cut the dry figs in quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.

Scrape the figs and Marsala into the workbowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a small bowl and stir in the raisins, honey, walnuts, almonds and lemon and orange zest.

Cut the pasta frolla dough into quarters. Roll each into an 8 x 8-inch square. [Lidia- orignal called for a 4 x 8-inch rectangle, but that didn't give me enough dough to roll them up 'like a jelly roll' as the instructions described. So I rolled out the dough to an 8 x 8-inch square. You'll see the end results when you return from your trip. I think it's what you're looking for.] Spread one-fourth of the filling evenly over the square and roll up like a jelly roll. Cut the roll crosswise into ¾-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.


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