Italy Recipe - Cashew Pitta Mpigliata

February 2024

December 2023

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.
Meanwhile, combine flour and baking powder and set aside.
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.
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.

Preheat the oven to 350⁰F. Spray a 9-x13 baking dish with baking spray and line the baking dish with parchment paper.
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.
Cut dough into 3 sections. With a rolling pin, roll 1/3 of the dough.
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.
Repeat the process, placing each additional rosette around the first one. You should be able to make about 12-15 rosettes.
Beat the remaining egg and brush the entire pastry.
Bake for 40-45 minutes or until golden brown.

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.

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