How to make Pitta ‘mpigliata

PITTA ‘MPIGLIATA RECIPE

This delicate traditional Calabrian Christmas treat, loaded with nuts, raisins or dried cranberries, and honey, is called Pitta ‘mpigliata. This recipe will make five to six little “roses” that are the ideal size for gift giving.

Ingredients:

for the dough:

• 1/2 pound (about 2-1/4 cups) of cake flour
• 1/4 cup water
• 1/4 cup red wine
• 1/4 cup of extra virgin olive oil
• 1/4 cup sugar
• 1 egg yolk (save the egg white to brush over the cake while they are baking)
• 3/4 teaspoon baking powder

for the filling:

• 2 tablespoons honey
• 2 tablespoons sugar
• 1 teaspoon cinnamon (plus more for sprinkling)
• 1 zested lemon peel
• 1 cup of finely chopped nuts
• 1/2 cup of chopped raisins or dried cranberries

Directions:

1. Make the filling:

• Roughly chop nuts, and zest the lemon.
• Combine all the filling ingredients together in a glass bowl.

• Taste the stuffing and add more sugar or cinnamon to suit your flavor.

2. Make the dough:

• Attach dough hook to mixer and set to low speed.
• Mix flour, sugar and baking powder in the bowl of the stand mixer.
• As the stand mixer is running, slowly add the water, and the wine.
• Gradually add the egg yolk, and then the olive oil.

• Continue kneading for a few minutes (do not exceed 10 minutes of kneading), checking now and then to see if the dough is smooth and elastic.

• Then check with your hands to see if the dough is not sticky.
• Place the dough in a bowl and let it rest for 30 minutes.
• Beat the egg whites lightly and set aside for use as a wash during baking.

3. Make the ‘roses’:

• Dump out the dough onto the clean, lightly floured countertop and roll it out using a rolling pin.

• The dough needs to be a rough rectangular shape with 1/8 inch in thickness and one edge of the rectangle should be 12 inches long (trim edges using a fluted cutting wheel).
• Drizzle additional honey on the dough and smear it around with the back of a spoon that has been lightly sprayed with non-stick cooking spray.

• Sprinkle the stuffing all over the sheet of dough. 

• Slice the rectangle into 3-4 inch wide strips that are ~12 inches long with a fluted cutting wheel.
• Fold the long edge of the dough over to trap the stuffing inside (now the strip of dough will be ~2 inches wide).

• Starting at one end, begin to roll the stuffed strip into a coil.
• Preheat the oven to 350 degrees F.

• Place the “roses” next to each other on two parchment lined baking sheets that are lightly sprayed with non-stick cooking spray.

4. Bake the roses:

• Bake at 350 degrees F for about 40 minutes. Brush the roses with the beaten egg white during the last 15 minutes of baking.

This is the outcome of the Pitta ‘mpigliata in whole, and sliced in half! Here is my video about the pitta ‘mpigliata 

Q&A:

1. What is the protein content of cake flour and why is that significant to this recipe?
2. A basic bread recipe involves mixing flour with water. The pitta ‘mpigliata contains ¼ cup of olive oil! But the oil is added shortly after the water and before kneading the dough. What is the chemical effect of this addition of oil to the recipe?
3. What is the chemical effect of baking powder on this recipe? What would you expect to be the outcome if the baking powder were omitted?