Umbrian Rocciata

The Umbrian Rocciata is a typical dessert from Umbrian cuisine, similar to a strudel, filled with dried fruit, apples, and spices. Here is the recipe for you.

Ingredients

• 300 g flour
• 30 g sugar
• 50 g extra-virgin olive oil
• A pinch of salt
• Lukewarm water (as needed to obtain an elastic dough)
• 3 apples
• 100 g sugar (for the filling)
• 100 g chopped walnuts
• 100 g chopped almonds
• 50 g raisins
• 50 g chopped dried figs
• 1 teaspoon ground cinnamon
• The grated zest of one lemon
• A pinch of nutmeg (optional)

Preparation

1. First, prepare the dough by combining the flour with 30 g of sugar, the oil, a pinch of salt, and gradually adding the lukewarm water until you obtain a smooth and elastic dough. Knead the dough for a few minutes, then cover it with a damp cloth and let it rest for about 30 minutes.

2. Meanwhile, prepare the filling. Peel the apples and slice them thinly, then mix them with the sugar, chopped walnuts and almonds, raisins, dried figs, cinnamon, grated lemon zest, and, if desired, a pinch of nutmeg.

3. Take the dough and roll it out with a rolling pin into a thin rectangle, trying to make it as thin as possible without tearing it.

4. Spread the filling evenly over the rectangle of dough, leaving a free border on the sides. Gently roll the dough onto itself, starting from the long side, to form a long roll.

5. Roll the roll onto itself, forming a spiral similar to a snake, and place it on a baking tray lined with parchment paper.

6. Bake the Rocciata in a preheated oven at 180 °C for about 40 minutes or until golden brown.

7. Let it cool completely before slicing and serving.

The dessert can be dusted with powdered sugar before serving for an extra touch of sweetness.

Trivia

The Umbrian Rocciata belongs to the tradition of desserts filled with dried fruit and spices typical of the autumn and winter period, when fresh fruit was less available. It is a dessert linked to the holidays, but today it is enjoyed all year round.