Ingredients
Nepitelle Version II*
For the pastry dough (about 2 1/2 dozen)
4 cups flour
1/3 cup sugar
3/4 cup lard
3 large eggs
finely grated zest of 1 small lemon
For the pastry filling
1 cup dried currants
1/2 cup sugar
1/2 cup roasted almonds, coarsely ground
1 1/2 ounces, semi-sweet grated chocolate
1/8 teaspoon cinnamon
1/4 cup sweet Marsala wine (or Sherry)
For decoration
Icing sugar
*For Nepitelle pastries using a filling of dried figs, walnuts, almonds and orange marmalade see Italy Revisited/Calconi/ Nepitelle I
Directions
Mix ingredients and work into a malleable pastry dough.
Divide the dough into two portions.
Shape the portions into balls.
Wrap each ball of dough with clear plastic and keep in the fridge for about an hour.
Meanwhile preheat the oven to 400 degrees F and make the filling.
Combine the dry ingredients in a bowl, and then add the sweet Marsala wine (or Sherry) and mix well. The mixture should resemble a paste (If it's too dry add some more wine, if it's not dry enough add more almonds).
Remove the plastic wrap from the first dough ball and using a rolling pin or pasta maker roll it out to about 1/8 of an inch thick.
Using a cookie cutter or espresso cup saucer cut out 4 inch rounds.
Place about a tablespoon of the mixture in the middle of half the rounds, leaving a 1/2 inch border round the edges.
Top with matching rounds and then seal the pastries, either with a fork, or by crimping them, as one would a pie.
Using a toothpick or the tip of a small thin knife make 2 or 3 small air vents in the top of each round.
When the first dough ball has been used up (Scraps of dough can be re-kneaded and rolled out), take out the second ball of dough and process it in the exact same way (The fresher the dough, the easier it is to seal the pastries.).
Place the pastries on a baking sheet that has been greased or has been lined with parchment paper.
Bake in a preheated 400 degrees F oven for about 20 minutes.
Remove from oven.
Cool.
Best served fresh, at room temperature (Can be kept in the fridge for a few days.).
Just before serving sprinkle with icing sugar.
Notes
Photo: Mary Melfi. |
