Dried fruit strudel from Assisi
Rocciata di Assisi
Dried fruit strudel is a traditional cake from Umbria, which can be traced back to pre-Roman times. But it is still highly popular and one of the joys of the winter season.
There is nothing rocky about the dried fruit strudel in spite of the formal Italian name ‘rocciata’. The cake, known locally also as attorta and ‘ntorta is made from a sweet pasta dough rolled up around a delicious filling of apples mixed with dried figs, prunes and nuts. A veritable energy bomb that will keep you warm and happy during the cold months.
For the dough
200 g flour
1 tbsp sugar
A pinch of salt
1 tbsp olive oil
For the filling
5 dried figs
1 tbsp pinenuts
1 tbsp almonds
1 tbsp hazelnuts
1 tbsp walnuts
100 g sugar
2 tsp cinnamon
4 tbsp Vin Santo
Grated zest of 1 lemon
Mix sugar, flour and salt for the dough.
Add the egg and the olive oil and perhaps a little water.
Knead the dough until it becomes smooth and elastic.
Cover the dough and let it rest, while you prepare the filling.
Peel and core the apple and dice it finely.
Chop all the nut with prunes and figs.
Mix the dried fruit and nuts with apple.
Add sugar, cinnamon and grated lemon zest.
Pour in Vin Santo and stir well.
Roll the dough out to an ultra-thin rectangle on a lightly floured, non-stick surface.
Spread the filling over the dough, leaving the edges free.
Roll the dough in a spiral around the filling.
Transfer the dough to a baking tray covers with parchment paper and shape it in a circle.
Bake in the over at 180 C / 350 F for 30 minutes.
Place the dried fruit strudel on a baking rack to cool.
You can dust the cake with powdered sugar before serving.