If you like to cook/bake with wine, olive oil & sambuca - this is the dessert for you!
A favorite dessert at our farmhouse is la rocciata - a rustic apple roll stuffed with pine nuts, walnuts, cinnamon & golden raisins. Don't me mislead - the translation (the rock) has little to do with the consistency of the dough (as it is actually very light & flaky) but more to do with the word for 'round' in dialect. It is very similar to a strudel (and may even originate from it)-but better!
La rocciata may be most well known as a dish from our neighbors in Umbria. (Here's a fun fact- if you look across the 'street' from our farmhouse there is literally an island of Umbria in our front yard & castle ruins from a thousand years ago!) And since we love to share the little known recipes of our area, we'll let it slide this isn't traditionally known as Marchigiano - because it's just so delicious & simple! (Don't let the long ingredient list turn you off - half of it you just toss into the food processor.)
To really enjoy this spicy flaky treat buy a bottle of nocino (walnut liquor) or vin santo (wine of the saints or holy wine) & dunk your pieces in this woody-smokey dessert wine.
La Rocciata
Rustic Apple Roll with Pine Nuts
1/4 cup extra virgin olive oil
2 tablespoons dry white wine
2 cups flour
1/4 cup sugar
pinch of salt
4 egg yolks
4 tablespoons cold, unsalted butter, cut into small pieces
2 green apples, peeled, cored & chopped (cut to about the same size as the raisins)
1 cup walnuts, chopped
1/4 cup sugar
1/2 cup golden raisins
1/4 cut pine nuts
1 teaspoon cinnamon
2 tablespoons Sambuca, anisette or brandy
1 egg, beaten
Mix oil & wine in a bowl
Pulse the flour, sugar & salt in a food processor. Add the egg yolks 1 at a time. Pulse. Add butter. pulse until in tiny pieces.
With motor on, add oil & mix until dough forms.
Turn out dough & kneed for about 2 minutes until smooth, adding a little flour if needed.
Wrap in plastic & refrigerate for 1 hour
Preheat oven to 350 Fahrenheit or 185 Celsius
Toss apples, nuts, sugar, raisins, spices & liquor in a bowl.
Divide dough into 4 equal pieces.
Roll dough between parchment to form 4 12x8 rectangles. Refrigerate for 20 minutes.
Return the dough to a lightly floured surface. Spoon a cup of the apple filling onto each rectagnle in a thick stripe about 1/2 inch up from along the edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the rolls to a large cookie sheet, seam sides down & brush the tops with the beaten egg.
Bake until golden brown - about 35 - 40 minutes.
Serve warm & cut in half or into chunks.
Pulse the flour, sugar & salt in a food processor. Add the egg yolks 1 at a time. Pulse. Add butter. pulse until in tiny pieces.
With motor on, add oil & mix until dough forms.
Turn out dough & kneed for about 2 minutes until smooth, adding a little flour if needed.
Wrap in plastic & refrigerate for 1 hour
Preheat oven to 350 Fahrenheit or 185 Celsius
Toss apples, nuts, sugar, raisins, spices & liquor in a bowl.
Divide dough into 4 equal pieces.
Roll dough between parchment to form 4 12x8 rectangles. Refrigerate for 20 minutes.
Return the dough to a lightly floured surface. Spoon a cup of the apple filling onto each rectagnle in a thick stripe about 1/2 inch up from along the edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the rolls to a large cookie sheet, seam sides down & brush the tops with the beaten egg.
Bake until golden brown - about 35 - 40 minutes.
Serve warm & cut in half or into chunks.
