Pitte San Martino is a traditional Italian pastry often made during the Christmas season. Mum's recipe is always popular and very hard to capture as her cooking is so instinctive. This recipe is completed over two days. The pastry is filled with a nut mixture that includes sultanas, almonds, walnuts, figs, apricot jam, coffee, cocoa, and Marsala. The pastry itself is made from self-raising flour, sugar, butter, eggs, vanilla, and milk. Once the filling is made, it is placed in rolled-out pastry and shaped into half moons before being baked. The pastries are brushed with an egg wash and can be adorned with sprinkles. These pastries freeze well, making them convenient to prepare in advance for festive occasions.
Ingredients 18
Nut Mixture
Pastry
Egg Wash
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Method 8
Cream with a mixer, and until sugar is dissolved. Add softened and and .
Once mixed shift through and knead until combined. Allow to rest for at least 1/3 hour.
Peel the skin off a whole and . Try not to cut too much of the white part of the peel as this is bitter. Dice superfine with a tablespoon of . This can be done ahead of time. Set aside.
Add and chopped/ crushed nuts into a bowl. Cut up the into small pieces.
Add 3 tablespoons of & .
Add sweetened 3 shots of coffee to the nuts with . Mix through. Add to a pot on the stove and heat through until just warm. Allow to soak. We left for about 5 days before we put the in the pastry.
Roll the pastry in a pasta machine, put a tablespoon of mixture and fold over the pastry into half moons. Use a pastry cutter to cut the dough. Use a knife to slit the pastry to allow to cook evenly. Sprinkle with 100’s & 1000’s.
Brush each Martini with egg wash. And place in a 180 degree oven until golden.
