Christmas is just around the corner, and in Calabrian homes, you can’t miss the fragrant Reggio Calabria petrali, sweets that tell the story of our land’s tradition and warmth. These shortcrust pastry treasures, with their rich filling of figs and dried fruits, are a Christmas classic, loved in the Reggio area and its surroundings.
For us grandkids, petrali were much more than a dessert: they were the signal that Christmas was coming! I still remember my grandmother, who, together with her daughter and daughters-in-law, carefully prepared them. Those sweets were baked in a wood-fired oven, releasing a fragrance that filled the house and warmed our hearts with joy and anticipation.
There are many variations: some like to keep the dried fruits and figs in pieces, while others, like us, blend everything for a smoother consistency that melts in your mouth. For the little ones who didn’t love the traditional filling, there was always a surprise: 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 delights with every bite. Now let’s look at the ingredients and method 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
- 10.5 oz powdered sugar
- 9 oz butter (softened to ointment)
- 2 packets baking powder
- 2 packets vanillin
- 2 pinches salt
- 4 eggs (whole)
- to taste sweet vermouth
- to taste lemon peel (grated)
- to taste milk (if needed)
- 9 oz dried figs
- 3.5 oz peeled almonds
- 1.75 oz toasted hazelnuts
- 3.5 oz walnuts
- to taste orange zest (grated)
- 2 tablespoons sweetened cocoa powder
- to taste coffee (hot and sweetened)
- 1.25 oz raisins (optional)
- 1 egg (whole for brushing)
- to taste colored sprinkles
Tools
- 2 Bowls
- 1 Rolling pin
- 1 Cookie cutter
- 1 Spatula
- 3 Baking trays
- Parchment paper
- 1 Blender
Steps
Revive the dried figs by steaming them above a base of water scented with orange and lemon zest.
Roughly chop the dried fruits (almonds, walnuts, hazelnuts) and cut figs into pieces. You can choose to blend them or leave them whole; if you decide to blend, do so in a separate bowl.
In a large bowl, combine figs and dried fruits with cocoa, orange zest, raisins (soaked in water or Vermouth), and hot sweetened coffee, adding it little by little.
If you like, you can also add a dash of sweet Vermouth for aroma.
After adding the coffee, the mixture will seem soft, almost too soft, but don’t worry: resting will absorb the liquids and become homogeneous. Let it rest overnight, so the filling flavors and compacts.
Before using, taste: if not sweet enough, add a tablespoon of honey or a bit of sugar.
Melt the butter in a bain-marie and let it warm. Meanwhile, in a large bowl, place the flour and make a hole, 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 out circles with a cookie cutter.
Place a teaspoon of filling in the center of each shortcrust circle.
Close into a half-moon shape and seal the edges well.
Place the petrali on a baking tray lined with parchment paper.
Brush with beaten egg.
Decorate with colored sprinkles (optional).
Bake at 356°F (180°C) for 20-25 minutes, until golden.
Once cooked, let the petrali cool on a rack. When 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 convivial moments that will stay in your heart. Enjoy and… may the sweetness of the Reggio tradition accompany you!
Storage
Petrali keep well for several days when stored in an airtight container at room temperature. Alternatively, for longer storage, they can be frozen. Once ready, place them in a freezer bag, separating them with parchment paper, and they will remain perfect for up to a month. When you want to consume them, let them thaw at room temperature for a few hours, and they will be as if freshly baked!
Tips
If you want an extra touch, you can add a bit of liquor (such as Marsala or rum) to the dough for a richer flavor.
If you prefer a less dense filling, you can add a tablespoon of honey or orange marmalade to better bind the dried fruits.
If you are a chocolate lover, try adding some dark chocolate chips to the filling for an even more delicious note.
Notes
The dried fruit can be customized according to taste: if you don’t like walnuts or almonds, replace them with hazelnuts or cashews for a different flavor.
The decoration with colored sprinkles is typical of Christmas petrali, but if you prefer a more sober appearance, 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 powdered sugar. The chocolate coating adds an extra note of indulgence.
For a white glaze, whip an egg white with 350 g 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’s flavor.
Variations
Petrali with hazelnut cream: If children or someone doesn’t like the typical filling, you can replace it with hazelnut cream or spreadable chocolate for a sweeter and 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, add another tablespoon of Vermouth or a bit of cold water, mixing until you achieve the desired consistency.
Can I use pre-made shortcrust pastry?
For a quicker version, yes, you can use pre-made shortcrust pastry. However, homemade dough gives a better flavor and texture.
How can I tell when the petrali are cooked?
Petrali are ready when they have acquired a nice golden color on the surface. It usually takes about 15-20 minutes at 356°F (180°C), 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 the size. If you prefer smaller or larger sweets, you can adjust the portions.
