Rocciata Umbra

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Rocciata Umbra

Rocciata Umbra

Ingredients for the Dough

Ingredients for the Filling

  • 400g Apples
  • 40g Sugar
  • 50g Pine Nuts
  • 30g Walnuts (Kernels)
  • 50g Almonds
  • 15g Unsweetened Cocoa Powder
  • 10g Ground Cinnamon
  • 40ml Rum

Method

Prepare the pastry dough: put the flour on a clean surface and make a hole in the middle adding the sugar, oil and salt in the centre.

Start working the ingredients with a fork, and pour the water a little at a time. Knead to form a smooth and compact dough, make a slightly flattened rectangular block (it will cool faster), wrap it in cling film and place it in the refrigerator for an hour.

While the dough rests, prepare the filling: peel the apples, remove the core and cut them into cubes.

Chop the walnuts and almonds with a knife. Transfer the apples to a bowl, and add the sugar, cinnamon, cocoa, walnuts and almonds, pine nuts and rum. Mix everything well, in order to obtain a well-mixed filling. After the resting time, take the puff pastry out of the fridge and roll it out with a rolling pin on the lightly floured work surface, trying to obtain a thin rectangle measuring about 35 x 50 centimetres.

Distribute the filling on the pastry leaving a couple of centimetres free from the edges. Then roll it up to form a cylinder and wrap it to form a snail.

Place it on a baking sheet lined with parchment paper and bake in a preheated oven at 180° C for about 30 minutes or until the surface of the cake is golden. Once ready, let the cake cool before consuming it.

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