Christmas is just around the corner, and in Calabrian homes, the fragrant Petrali reggini are a must, sweets that tell the tradition and warmth of our land. These pastry shells, with their rich heart of figs and nuts, are an indispensable classic of the Christmas period, beloved in the Reggio area and its surroundings.
For us little grandchildren, the petrali were much more than a sweet: they were the sign that Christmas was coming! I still remember my grandmother, who together with her daughter and daughters-in-law dedicated themselves to their preparation with great care. These sweets were baked in a wood-fired oven, releasing a fragrance that enveloped the whole house and filled our hearts with joy and anticipation.
There are many variations: some prefer to let the pieces of nuts and whole figs be felt, while others, like us, blend everything for a more uniform texture and a melt-in-the-mouth taste. For the little ones who did not like the traditional filling, there was always a surprise: the petrali filled with hazelnut cream, a delicious alternative that pleased everyone.
My recipe highlights the intense flavor of figs, with a delicate aftertaste of cocoa and coffee that conquers with every bite. Now let’s see together the ingredients and the procedure to prepare about a kilo of these traditional delights.
- Difficulty: Medium
- Cost: Economical
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2.2 lbs all-purpose flour
- 2.4 cups powdered sugar
- 1 cup butter (softened)
- 2 packets baking powder for desserts
- 2 packets vanillin
- 2 pinches salt
- 4 eggs (whole)
- q.s. sweet vermouth
- q.s. lemon zest (grated)
- q.s. milk (if needed)
- 9 oz dried figs
- 3.5 oz blanched almonds
- 1.75 oz toasted hazelnuts
- 3.5 oz walnuts
- q.s. orange zest (grated)
- 2 tablespoons sweetened cocoa powder
- coffee (hot sweetened)
- 1 egg (whole for brushing)
- q.s. colorful sprinkles
Tools
- 2 Bowls
- 1 Rolling pin
- 1 Cookie cutter
- 1 Spatula
- 3 Baking sheets
- Parchment paper
- 1 Blender
Steps
Chop the nuts coarsely (almonds, walnuts, hazelnuts) and cut the dried figs into pieces. Blend the figs separately.
In a bowl, combine the fig puree and nuts with the cocoa, the orange zest, and the hot sweetened coffee. (For those who like it, you can add a splash of sweet Vermouth for flavor).
Mix well until a homogeneous consistency is achieved and let rest overnight. This allows the filling to absorb the coffee aroma and thicken.
Taste the filling to check if it is sweet enough; if necessary, add a spoonful of honey or sugar.
Melt the butter in a bain-marie and let it cool. Meanwhile, in a large bowl, place the flour and make a well, add the eggs, the sugar, melted butter, the baking powder, the vanillin, the salt, the Vermouth, and the grated lemon zest.
Knead until you get a consistency similar to shortcrust pastry. If the dough is too crumbly or hard, add a few drops of milk.Roll out the dough with the rolling pin and cut circles with a cookie cutter.
Place a teaspoon of filling in the center of each circle of pastry.
Close into a half-moon and seal the edges well.
Place the petrali on a baking tray lined with parchment paper.
Brush with the beaten egg.
Decorate with colorful sprinkles (optional).
Bake at 350°F for 20-25 minutes, until golden brown.
Once baked, let the petrali cool on a rack. When they are ready, serve them on a nice serving plate and prepare to enjoy their irresistible taste. Whether it’s Christmas or another special occasion, these sweets bring with them the warmth and tradition of our land, creating moments of conviviality that will remain in the heart. Enjoy and… may the sweetness of Reggio tradition accompany you!
Storage
The petrali keep well for several days if stored in an airtight container at room temperature. Alternatively, for longer storage, they can be frozen. Once ready, put them in a freezer bag, separating them with parchment paper, and they will remain perfect for even a month. When you want to consume them, let them thaw at room temperature for a few hours, and they will be as freshly baked!
Tips
If you want an extra touch, you can add some liqueur (like Marsala or rum) to the dough for a richer flavor.
If you prefer a less dense filling, you can add a spoonful of honey or orange marmalade to better bind the nuts.
If you are a chocolate lover, try adding some dark chocolate chips to the filling for an even more delicious note.
Notes
The nuts can be customized according to taste: if you do not love walnuts or almonds, replace them with hazelnuts or cashews for a different flavor.
The colorful sprinkle decoration is typical of Christmas petrali, but if you prefer a more sober look, you can also opt for a dusting of powdered sugar once they have cooled.
Glaze:
For a chocolate glaze, melt some dark chocolate and glaze the petrali once cooled. Proportion 200 g dark chocolate and 100 g of powdered sugar. The chocolate coating adds an extra touch of deliciousness.
For a white glaze, whip an egg white to a stiff peak with 350 g of powdered sugar, adding a few drops of vanilla and lemon for an aromatic touch. This glaze gives a shiny and sweet finish that enhances the filling taste.
Variations
Petrali with hazelnut cream: If children or someone does not like the typical filling, you can replace the filling with a hazelnut cream or spreadable chocolate for a sweeter, softer version.
FAQ (Questions and Answers)
What to do if the dough is not compact enough?
If the dough is too crumbly or not compact enough, add another tablespoon of Vermouth or a little cold water, stirring until you achieve the desired consistency.
Can I use ready-made shortcrust pastry?
For a quicker version, yes, you can use ready-made shortcrust pastry. However, homemade dough gives a better flavor and texture.
How can I tell when the petrali are cooked?
The petrali are ready when they have acquired a nice golden color on the surface. It usually takes about 15-20 minutes at 350°F, but check the color to be sure.
How many petrali can I get from this recipe?
With a kilo of dough, you should be able to make about 30-35 petrali, depending on their size. If you prefer smaller or larger sweets, you can adjust the portions.
