Pinza Bolognese

A short pastry roll enclosing dark quince and apple jam, slashed along the top.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (milk).

Ingredients

• 400 g plain flour
• 150 g caster sugar
• 150 g butter, cold and diced
• 2 eggs and 1 yolk
• 8 g baking powder
• zest of 1 lemon
• 1/4 teaspoon salt
• 400 g mostarda bolognese, or thick quince and apple jam
• milk and sugar, to glaze

Method

1. Rub the cold butter into the flour, sugar, baking powder, zest and salt, then bind with the eggs. Do not knead it — work it just until it holds.
2. Chill it 1 hour.
3. THE FILLING MUST BE STIFF. Mostarda bolognese is a dark cooked quince and apple preserve, not a soft jam; a runny filling boils out of the ends and welds the roll to the tray.
4. Roll the pastry to a rectangle 1 cm thick, spread the filling down the middle third, and fold the two long sides over it, overlapping. Seal and turn it seam down.
5. SLASH THE TOP DIAGONALLY, four or five times, through to the filling. Those cuts vent the steam — unslashed, the roll splits along a seam wherever it chooses.
6. Brush with milk and scatter sugar.
7. Bake at 180C for 40 minutes until deep gold. Cool completely before slicing, or the filling runs.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes