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Italy Recipe - Cashew Pitta Mpigliata


  • Blender/ Food processor 
  • Stand mixer 
  • Ravioli cutter 
  • 9 x 13 baking dish 
  • Baking spray 
  • Rolling pin 
  • Parchment paper  

Dough Ingredients: 

  • 1 cup dry white wine 
  • 1/4 cup olive oil 
  • 1/4 cup sugar 
  • 1 tsp vanilla extract 
  • 1/4 tsp ground cinnamon 
  • 2 large eggs  
  • 3 3/4 cups all-purpose flour  
  • all-purpose flour for dusting 
  • 2 tsp baking powder 

Filling Ingredients: 

  • 1 cup cashew 
  • 1/2 cup pitted prunes 
  • 1/2 cup raisins 
  • zest of 1 orange 
  • 1 Tbsp honey 
  • 1 Tbsp vermouth 
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp cloves 
  • 1/4 tsp allspice 
  • 1 large egg for brushing 

Glaze Ingredients: 

  • 1/4 cup honey 
  • 2 Tbsp water 
  • Your choice of sprinkles for decorating 

Dough Instructions: 

  1. In a stand mixer fitted with a paddle attachment, combine the wine, olive oil, sugar, and vanilla mix on low speed until combined. Add 2 eggs and continue mixing on low until combined. 
  2. Meanwhile, combine flour and baking powder and set aside. 
  3. Change the attachment to a dough hook.  Add in small amounts of flour, mix at a time and mix on medium speed until a smooth dough comes together, about 3 to 5 minutes. 
  4. Dust the work surface with flour. Knead by hand for 2 to 3 minutes. Cover the dough with a clean kitchen towel and let it rest.  

Filling Instructions: 

  1. Preheat the oven to 350⁰F. Spray a 9-x13 baking dish with baking spray and line the baking dish with parchment paper. 
  2. In a food processor/blender, add the cashew, prunes, raisins, orange zest, honey, vermouth, cinnamon, allspice, and cloves. Pulse for 20 to 30 seconds or until no large chunks remain. 
  3. Cut dough into 3 sections. With a rolling pin, roll 1/3 of the dough. 
  4. Roll dough into 1/8 inch thick. Cut strips of dough about 2 inches wide and 10 to 12 inches long using a ravioli cutter. Add filling to the center, fold edges up, so the filling is upright with dough on each side, and roll into a rosette with still upright. Place the first rosette in the middle of the baking dish. 
  5. Repeat the process, placing each additional rosette around the first one.  You should be able to make about 12-15 rosettes. 
  6. Beat the remaining egg and brush the entire pastry. 
  7. Bake for 40-45 minutes or until golden brown. 

Glaze Instructions: 

In a small saucepan over medium heat, combine the honey and water. Heat until liquid. Brush the pitta with the honey and decorate it with sprinkles.


Nutrition Facts  Amount per serving % Daily Value
Servings 2
Calories 2144
Total Fat 66.8g  86% 
Saturated Fat 12.7g  64%
Cholesterol 294mg  98%
Sodium 133mg  6%
Total Carbohydrate 327.2g  119%
Dietary Fiber 14.7g  53%
Total Sugars 106.7g
Protein 46g
Vitamin D 18mcg  88%
Calcium 401mg  31%
Iron 18mg  100%
Potassium 1724mg 



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