Pastry dough
Puff pastry

For filling
110 grams (about 3 4/5 ounces) dried-out cake, grated
160 grams (about 5 2/3 ounces) sultanas
130 grams (about 5 1/4 ounces) sugar
130 shelled walnuts, goarsely ground
60 grams (about 2 ounces) shelled sweet almonds, goarsely ground
60 grams (about 2 ounces) pine nuts, each cut into 3 pieces
35 grams (about 1 1/4 ounces) candied citron
35 grams candied orange, diced into tiny cues
5 grams (about 1/5 of an ounce) spices, including cinnamon, cloves and mace

For soaking sultants
1 deciliter of Cyprus wine
1 deciliter rum

For brushing
Egg yolk
Melted butter

Original Italian text
Uva sultanina, grammi 160
Noci sgusciate, grammi 130
zucchero, grammi 130
focaccia rafferma, grammi 110
mondorle dolci sbucciate, grammi 60
pinoli, grammi 60
cedro candito, grammi 35
arancio candito, grammi 35
spezie composte di cannella, garofani e macis, grammi 5
sale, grammi 2
cipro, decilitri 1
rhum, decilitri 1

Soak the sultanas in the Cyprus wine and rum mixed together for several hours.

Chop the pine nuts into three pieces each, dice the candied fruit into tiny cubes, and chop the walnuts and lmonds into pieces about the size of a grain of rice.

Grate or crumbe the dry cake, which can be a brioche or pantettone.

Leave the sultanas whole, keeping the rum and the wine that has not been soaked up.

Mix all the ingredients together.



Make puff pastry, using 160 grms of butter and 160 grams of flour.

Roll out the pastry dough until it is long and narrow, a little thicker than a coin.

Spread the filling mixture over the pastry dough and roll it up into the shape of a log or sausage, pulling the pastry over the edges to keep it together.

Make the roll about 10 centimeters in diameter, then flatten it a little or leave it round, and place it in a greased copper baking pan, that is shaped like a snake, that has been coiled around itself a little.

Brush the top of the pastry with a mixture of melted butter and egg yolk.

One can make 2 presnitz instead of one. Half this recipe should serve 7 to 8 people.



Original Italian text

L'uva sultanina, dopo averla nettata, mettetela in infusione nel cipro e nel rhum mescolati insieme; la sciatela cosi diverse ore e levatela quando comincia a gonfiare. I pinoli tagliateli in tre parti per traverseo, i frutti canditi tagliateli a piccolissimi dadi, le noci e le mandorle tritatele con la lunetta alla grossezza del riso all incirca, e la focaccia, che puo essere una pasta della natura dei briches o del panettone di Milano, grattatela o sbriciolatela. L'uva lasciatela intera e poi mescolate ogni coasa insieme, il rhum e il cipro compresivi. Questo e il ripieno ora bisogna chiuderlo in una pasta sfoglia per la quale pupo servirvi la ricetta nella proporzione di farina grammi 160 e burro grammi 80. Tiratela stretta, lunga e della grossezza poco piu di uno scudo.

Distendete sulla medesima il ripieno e fateno un rocchio a guisa di salscicciotto tirando la sfoglia sugli orli per confgiungerla. Dategli la circonfereza di 10 centimetri circa, schiacciatelo alquanto o lasciatelo tondo, ponetelo entro a una teglia di rama unta col burro avvolto intorno a se stessa come farebbe la serpe; pero non troppo serrato. Infine, con un pennello, spalmetelo con un composto liquido di burro sciotto e un rosso d'uovo. Invece di uno ptete farne due, se vi pare, bon questa stessa dose, la meta della quale io ritengo che basterebbe persette od otto persone.

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Pellegrino Artusi introduces this recipe by saying "Here is another german sweet, and how delicious it is. I saw one that had been made by the best confectioner in Trieste, I tasted it, and loved it. I asked for the recipe and given it, I tested it and it came out perfectly...." The following notes were taken from Italian Wikipedia, the free encyclopedia (Machine google translation): "Presnitz Origins Place of origin Italy Region Friuli-Venezia Giulia Area of ​​production Province of Trieste and Gorizia Details Category sweet Recognition PAT Sector fresh pasta and bakery products, biscuits, cakes, pastry and confectionery. The presnitz is a typical sweet Trieste-based dough rolled up with a filling of walnuts, almonds, pine nuts, figs, prunes, apricots, raisins, chocolate, zest, sugar, cinnamon, cloves and rum . The ingredients vary depending on who produces it, being the sweet prepared by hand and being able to consist of variations. History Pellegrino Artusi called it "sweet tedescheria" to indicate the origins of the Austro-Hungarian. It seems that was prepared the first time in 1832 in honor of Francis I and of the Empress of Austria , so that the name would be a distortion of Preis Prinzessin (Princess prize)." Photo: Italian Wikipedia.

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