Abruzzo pastries are typical sweets from the Abruzzo region. Soft, fragrant, and rich in grape jam and almonds, they take center stage on tables during Christmas and New Year’s celebrations. The preparation is a bit lengthy, but I assure you it’s definitely worth it! It’s always best to make plenty once you get started. It’s nice to share the preparation with a family member; for instance, I shared it with my children.
You might also be interested in the Christmas tartlets.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 6 Hours 30 Minutes
- Preparation time: 8 Hours
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pastry
- 2 cups all-purpose flour
- 2 egg yolks
- 2.6 fl oz white wine
- 3 tbsps granulated sugar
- 4.2 fl oz extra virgin olive oil
- 1 pinch salt
- 5.3 oz grape jam
- 2.1 oz chopped almonds
- 1/2 tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- as needed lard
Tools
- 1 Bowl
- 1 Pasta machine
- 1 Brush
- 1 Rolling pin
Steps to create Abruzzo pastries
In a bowl, combine the ingredients for the puff pastry and knead well. Form a dough ball and let it rest for about half an hour in the fridge, wrapped in plastic wrap. After the time has passed, form dough balls of about 80 grams each and run them through the pasta machine, starting from the thickest setting to the thinnest. As seen in the photo, the hand should be visible under the pastry. At this point, spread it out, and brush it with lard using a brush. Lay another pastry sheet over it and repeat the steps 5 times. Roll the sheets together into a log and let it rest for about 6 hours in the fridge wrapped in plastic wrap. Meanwhile, chop the almonds and combine them with the cocoa and jam. Then cut the log into slices about 3/4 inch thick and roll them out with a rolling pin, starting from the center towards the outside. Fill them with the filling and close them in a shell shape, sealing the edges well.
Bake at 355°F for 30 minutes, let them cool, and… enjoy your tasting!
Storage and notes
Abruzzo pastries keep well for up to 3 days at room temperature, wrapped in kitchen paper.
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