Christmas is just around the corner, and in Calabrian homes, the fragrant Reggio Calabria petrali, sweets that tell the tradition and warmth of our land, cannot be missing. These shortcrust pastry treasures, with their rich heart of figs and dried fruits, are an indispensable classic of the Christmas period, loved in the Reggio area and its surroundings.
For us grandchildren, petrali were much more than a sweet: they were the signal 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. Those sweets were baked in the wood-fired oven, releasing a fragrance that enveloped the whole house and filled our hearts with joy and anticipation.
The variations are many: some prefer to leave the pieces of dried fruit and figs whole, while others, like us, blend everything for a more uniform consistency and a taste that melts in your mouth. For the little ones who didn’t like the traditional filling, there was always a surprise: petrali filled with hazelnut cream, a tasty 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 the ingredients and the procedure to prepare about two pounds of these traditional delights.
- Difficulty: Medium
- Cost: Economical
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2.2 lbs all-purpose flour
- 10.58 oz powdered sugar
- 8.8 oz butter (cold liquid)
- 2 packets baking powder
- 2 packets vanillin
- 2 pinches salt
- 4 eggs (whole)
- as needed sweet vermouth
- as needed lemon zest (grated)
- as needed milk (if needed)
- 4.41 oz dried figs
- 1.76 oz blanched almonds
- 0.88 oz toasted hazelnuts
- 3.53 oz walnuts
- as needed orange zest (grated)
- 1 tablespoon sweetened cocoa powder
- as needed coffee (hot sweetened)
- 0.53 oz raisins (optional)
- A few dark chocolate (Square as desired)
- 1 egg (whole for brushing)
- as needed colored sprinkles
Tools
- 2 Bowls
- 1 Rolling pin
- 1 Pastry cutter
- 1 Spatula
- 3 Baking sheets
- Parchment paper
- 1 Blender
Steps
Rehydrate the dried figs by steaming them over a base of water scented with orange and lemon zest.
Coarsely chop the dried fruit (almonds, walnuts, hazelnuts) and cut the figs into pieces. You can decide whether to blend them or leave them whole; if you choose to blend, do so in a separate bowl.
In a large bowl combine figs and dried fruit with cocoa, orange zest, raisins (soaked in water or Vermouth) and hot sweetened coffee, adding it a little at a time.
If you like, you can also add a dash of sweet Vermouth for fragrance.
After adding the coffee, the mixture will seem soft, almost too much, but don’t worry: by resting, it will absorb the liquids and become homogeneous. Leave to rest all night, so the filling flavors and compacts.
Before using, taste: if it’s not sweet enough, add a tablespoon of honey or some sugar.
Melt the butter in a bain-marie and let it cool. Meanwhile, in a large bowl, put 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 peel.
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 pastry cutter.
Place a teaspoon of filling in the center of each circle of pastry.
Close into a half-moon shape and seal the edges well.
Position the petrali on a baking sheet with parchment paper.
Brush with the beaten egg.
Decorate with colored sprinkles (optional).
Bake at 356°F for 20-25 minutes, until golden.
Once baked, let the petrali cool on a rack. When ready, serve them on a nice serving plate and get ready 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’s tradition accompany you!
Storage
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 up to a month. When you want to consume them, let them thaw at room temperature for a few hours and they will be just like freshly baked!
Tips
If you want an extra touch, you can add a bit of liqueur (like 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 fruit.
If you are a chocolate lover, try adding some dark chocolate chips to the filling for an even more indulgent note.
Notes
The dried fruit can be customized according to tastes: 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. Ratio 7 oz dark chocolate and 3.5 oz powdered sugar. The chocolate coating adds an extra note of indulgence.
For a white glaze, beat an egg white with 12 oz of powdered sugar, adding a few drops of vanilla and lemon for an aromatic touch. This glaze gives a shiny, sweet finish that enhances the flavor of the filling.
Variations
Petrali with hazelnut cream: If children or someone does not like the typical filling, you can replace the filling with hazelnut cream or spreadable chocolate for a sweeter and softer version.
FAQ (Questions and Answers)
What 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, mixing until you get 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 do I know 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 356°F, but check the color to be sure.
How many petrali can I get from this recipe?
With two pounds 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.
