They speak of him as the King of Triestine sweets: I am referring to Presnitz, a festive dessert so important that I could not help but offer you for the occasion of Easter. It is a wreath of puff pastry, rolled and stuffed with dried fruit, biscuits, rum, spices and candied fruit: the cake recalls the shape of Christ's crown of thorns and, for this reason, it is customary to serve it for the occasion of Easter.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 386 KCal Calories per serving
-
Ingrediants
- 280 g of puff pastry
- About 50 ml of milk
- 2 pieces of cloves
- 1 cinnamon stick
- 1 small glass of rum
- 30 g of dark chocolate
- 10 g of pine nuts
- 50 g of hazelnuts
- 50 g of almonds
- 20 g of citrons
- 50 g of dried figs
- 50 g of dried plums
- 80 g of sultanas
- 100 g of dry biscuits
Materials Needed
- Baking tray
- Baking paper
- Chopping board
- Knife
- Cooking pan
- Bowl
Preparation
- Soak the sultanas in water for at least 10 minutes.
- In a pan, toast the almonds, pine nuts and hazelnuts for 3-4 minutes.
- Coarsely chop (by hand or with a blender) the toasted nuts, chocolate and dry biscuits.
- Cut the dehydrated and candied fruit (plums, limes and figs, in this case) with a knife.
- With the help of a mortar or spice grinder, grind the cloves and cinnamon to powder.
- In a bowl, mix all the ingredients, adding the drained and squeezed raisins from the soaking water and the rum. Mix everything by adding a few tablespoons of milk: you will have to obtain a rather compact and moist consistency.
Did you know that
To prepare the presnitz you can use other types of dried and dehydrated fruit, such as: walnuts, dried apricots, candied cherries, etc. Some recipes require the use of butter and / or eggs (to mix the filling). Many versions suggest adding honey or sugar to the dough: to contain sugars, we suggest instead not to add these ingredients, as they are provided by dehydrated fruit and biscuits.- Preheat the oven to 180 ° C (static).
- Roll out the puff pastry to form a long and narrow rectangle (about 15 cm).
- Distribute the filling on the pastry, spreading it along the entire length. Roll the dough into a cord. Seal the ends to prevent the filling from leaking.
- Wrap the pastry to form a snake, taking care to give it the shape of an open crown (as a symbol of Christ's crown of thorns).
- Brush the surface of the pastry as desired with milk.
- Bake in a preheated oven at 180 ° C for 30-40 minutes.
- Allow to cool, cut the presnitz into slices and serve.
Alice's comment - PersonalCooker
The Presnitz dessert is fantastic and resembles a cross between gubana and strudel! However, the origin of the name is not clear to me and, for this reason, I ask all the people of Trieste (and who knows the answer) a question: why does the presnitz bear this name?Nutritional values and Health Comment on the recipe
Presnitz is a food that falls into the dessert group.
It has a high energy intake, provided above all by lipids, followed by carbohydrates and finally by proteins.
The fatty acids are mainly monounsaturated, the carbohydrates above all simple and the peptides of medium biological value.
Cholesterol is irrelevant, while fiber is quite abundant.
Presnitz is a food that does not lend itself to all diets.
Should be excluded from the diet against overweight, hyperglycemia and / or hypertriglyceridemia.
Containing gluten and lactose, it is not even suitable for nutritional regimes against related food intolerances.
It is instead appropriate to the vegetarian philosophy but not to the vegan one.
The average serving as a breakfast food is around 20-30g (75-115kal).
