Desserts · Calabria
Pitta ’Mpigliata Recipe: Calabrian Pastry
A Calabrian coiled pastry layers thin olive-oil dough with walnuts, almonds, raisins, and honey for a festive bake that slices neatly after cooling.
By Lucia Moretti (pen name) · · Editorial policy
Pitta ’mpigliata, Calabria’s festive coiled pastry, is closely associated with San Giovanni in Fiore in Cosenza province, where thin strips are filled with nuts, raisins, and honey. This home version gathers eight smaller coils in one cake pan instead of using more elaborate celebratory shaping; rolling the dough thin keeps the layers tender with crisp edges. It fits after a Calabrian meal such as Morzello Calabrese Recipe, while Mostaccioli Molisani Recipe offers another regional holiday sweet.
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The recipe
Pitta ’Mpigliata
Ingredients
for 8 servingsEquipment
- 9-inch (23 cm) round cake pan
- large mixing bowl
- whisk
- rolling pin
- pastry brush
- wire rack
Method
Heat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round cake pan with a little of the oil reserved for the pastry strips. Set the rest aside.
Whisk the flour, sugar, baking powder, and salt in a large bowl. Stir in the dough olive oil and white wine, then knead until the dough is smooth, about 6 minutes. If it feels dry or cracks when pressed, add the warm water a teaspoon at a time, using only as much as needed. This step takes about 10 minutes.
Cover the dough and let it rest for 20 minutes so it relaxes and is easier to roll.
Mix the chopped walnuts, almonds, and raisins with the filling honey, orange zest, cinnamon, and cloves. Stir until the honey lightly coats the fruit and nuts. This takes about 10 minutes.
Divide the dough into 8 equal pieces. Lightly dust the counter and roll each piece into a thin rectangle about 3 by 12 inches (8 by 30 cm), using the reserved dusting flour as needed. Allow about 20 minutes for rolling all the pieces.
Brush the strips lightly with the remaining olive oil. Divide the filling among them and spread it in a thin, even layer. Roll each strip up from a long edge into a rope, then wind the rope into a loose coil. Set the coils snugly in the prepared pan. Allow about 10 minutes for filling and shaping.
Bake for about 35 minutes, until the pastry is golden at the edges and firm to the touch. If the top is browning too quickly, lay a piece of foil loosely over the pan for the final minutes.
Warm the finishing honey just until loose enough to brush, then spoon or brush it over the warm pastry. Cool in the pan for at least 30 minutes before slicing so the coils hold their shape.
Make ahead and storage
Cool the pastry completely, then store it covered at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months; thaw it at room temperature before serving.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The dough cracks while rolling. | Why It is too dry or has not rested long enough. | Fix Knead in warm water a teaspoon at a time, cover the dough, and give it the full 20-minute rest before rolling. |
| The pastry feels dense and the filling pushes out. | Why The dough was rolled too thick or the filling was spread in a heavy layer. | Fix Roll each rectangle thin and distribute the filling evenly, leaving a small border along the edges. |
Questions
Can I make pitta ’mpigliata ahead?
Yes, bake it a day ahead and let it cool fully before storing. Keep it covered at room temperature, then serve it as is or warm it briefly in a low oven.
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