Buccellato pie

For four people:

for the dough:

  • 500 g of durum wheat flour
  • 300 g of butter
  • 200 g of sugar
  • 4 eggs
  • milk
  • salt

for the pie filling:

  • 2 eggs
  • 400 g of dried figues
  • 150 g of walnut kernels
  • 50 g of dark chicolate
  • 200 g peeled toasted almonds
  • 150 g of raisin
  • 100 g of pistachios
  • 250 g of pumpkin
  • ground cloves
  • cinnamon powder
  • one orange peel

 

For the dough, knead the flour and the butter previously softened at room temperature with the sugar, the eggs a pinch of salt and enough milk to make a medium thickness dough.

Spread it out with a rolling pin until you obtain a thin layer.

For the pie filling, put the dried figues in the water and once rivived, squeeze and mince them. Mince the walnut kernels, the almonds and the pistachios. Dice the pumpkin pulp and finely mince the orange peel.

Put all the pie filling ingredients in a large bowl with the stirred eggs, the chocolate flakes, a spoon of ground cloves and one spoon of cinnamon powder. Mix well.

Spread the filling over the layer of dough using the hands and then close it within itself. Use a fork to make some holes on the surface of the pie.

Put it in a baking pan covered with baking paper and cook it in the oven pre-heated at 165 °C for 20 minutes.

When ready, take it out of the oven, cut it into thin slices and serve it warm or at room temperature.