Presnitz
Instructions
Defrost the puff pastry.
Soak the raisins in the rum (or in warm water if you are Teetotallers).
Sprinkle the work surface with flour and with a rolling pin to form a square of about 30 cm.
Cover with almonds, walnuts, raisins, pine nuts, flakes of butter, candied fruit into small pieces and sprinkle sugar, taking care to let the edges for width of about 2 cm.
Break the egg yolk to albumen.
ungrouping Apply with a brush the egg white on the edges of the pastry, roll it up on itself; Press the edges to seal.
Grease a baking sheet, arrange the roll with the shape of a horseshoe or a spiral.
Brush with the egg yolk.
Cook 45 minutes-60 minutes (depends on your oven) and churning out.
Leave to cool.
Wrap in foil and let stand for one week.
Enjoy your Easter.
Note: triestine Easter cake, family recipe.
The Presnitz belongs to the numerous family of the Strudel (which in German means, Eddy Vortex) of which we know only the apfelstrudel (Apple strudel).
It was created by the most famous pastry chef in Trieste on the occasion of the visit of Princess Sissi (Franz Josef's wife) in Trieste, and dedicated to her.
Ingredients and dosing for 4 persons
- For the dough:
- 1 pack of puff pastry (or strudel dough)
- For the filling:
- 200 g of chopped peeled almonds
- 200 g of chopped walnuts
- 100 g of sultanas
- 100 g of pine nuts
- 100 g of butter
- 50 g of sugar
- 50 g of candied fruit
- 1 egg
- Flour
- Rum