Rocciata is a traditional round pastry dessert typical of the central regions of Umbria and Marche. Its name can vary according to different areas of these culturally rich regions. For example, around the mountain of Foligno is known as ntorta.
Its origins, like most of the culinary traditions around this area, find its roots in old times. Some might speculate that the Rocciata,
may have been brought by the Longobards' influence from North Europe, thus the strong similarity with Austrian Strudel.
Today this dolce
is mostly known around the Foligno area. It is usually made around the beginning or during the fall season, when the walnuts, a major ingredient, are harvested.
5 dried prunes pitted
3/4 cup of walnuts
1/2 cup of raisins
1/4 cup of pinenuts
2 tsp of cinnamon
3 tb sugar
1 tsp dried anise seeds
1 tb cocoa powder
4 ounces milk chocolate cut in little pieces
1 zested orange peel
1 zested lemon peel
2 sheets of frozen puff pastry thawed at room temperature (you can also make it fresh from scratch)
Prepare all the ingredients in little fine pieces and let them marinate in a large bowl for 45 minutes. Meanwhile take the two puff pastry sheets and roll flat on parchment paper with a little bit of flour to avoid the stickiness. Use one sheet of puff pastry and gently put the filling in the center, paying attention not to put too much. Once the filling is laid, gently wrap the puff pastry around it. With care, shape each section of filled puff pastry into a half circle, and join them at the ends to make a ring shape. Keep the pastry on the parchment paper. Preheat the oven to 350 degrees and carefully transfer the pastry onto a large baking sheet. Bake for 40 minutes until it turns lightly brown on top.