Calabrian Holiday Layered Nut and Fig Pastry

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Pitta Mpigliata is a traditional Calabrian celebration pastry woven from delicate fresh pasta sheets and filled with dried figs, walnuts, almonds, raisins, and honey fragrant with citrus and warm spices. The signature braided construction creates beautiful crispy layers that shatter to reveal a chewy, sweet interior studded with nuts and dried fruit. It is a centerpiece of Christmas and Easter tables throughout Calabria, traditionally paired with a glass of sweet dessert wine.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 3.5 gSaturated Fat
• 70 gCarbs
• 5 gFiber
• 32 gSugar
• 10 gProtein
• 95 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the pasta sheets

• 3 1/2 cups (450 g) all-purpose flour, plus more for dusting
• 3 large eggs
• 1/4 cup (60 ml) olive oil
• 1/2 cup (120 ml) warm water, plus more as needed
• 1/2 tsp fine sea salt
• 1 tsp granulated sugar

For the filling

• 1 cup (150 g) dried figs, stems removed and finely chopped
• 1 cup (120 g) walnuts, roughly chopped
• 1/2 cup (60 g) blanched almonds, roughly chopped
• 1/2 cup (75 g) golden raisins
• 1/2 cup (160 g) honey
• 1/4 cup (60 ml) mosto cotto or grape molasses
• Zest of 2 oranges
• Zest of 1 lemon
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 cup (60 ml) sweet Marsala wine
• Pinch of salt

For finishing

• 3 tbsp melted unsalted butter
• 3 tbsp honey, warmed
• Powdered sugar, for dusting

Directions

1. Make the dough: On a clean work surface or in a stand mixer fitted with the dough hook, combine flour, eggs, olive oil, salt, sugar, and water and knead for 10 to 12 minutes until smooth, elastic, and only slightly tacky. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
2. Prepare the filling while the dough rests: combine the figs, walnuts, almonds, raisins, honey, mosto cotto, orange zest, lemon zest, cinnamon, cloves, Marsala, and a pinch of salt in a large bowl. Stir well, cover, and let stand 20 minutes for the flavors to meld and the fruit to soften.
3. Divide the rested dough into 6 equal portions, keeping the unused pieces covered. On a well-floured surface, roll each portion into a very thin rectangular sheet about 12 by 16 inches, rolling until you can nearly see the light through it. Trim the edges straight with a knife.
4. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. Lightly brush each pasta sheet with melted butter as you finish rolling it.
5. Spread the filling in a thin, even layer over each sheet, leaving a 1/2-inch border all around. Stack the filled sheets one on top of the other, ending with the sixth sheet on top so the filling is enclosed.
6. Using a sharp knife or pizza cutter, slice the layered stack into long strips about 2 inches wide. Take three or four strips at a time, stack them, and gently twist them together to form a loose braided rope. Coil each rope into a ring or spiral and transfer to the prepared baking sheets.
7. Bake for 40 to 45 minutes, rotating pans halfway through, until the pastry is deeply golden brown, crisp on the edges, and the filling is bubbling. If the tops brown too quickly, tent loosely with foil.
8. While the pastry is still hot from the oven, drizzle generously with the warmed honey and dust thickly with powdered sugar. Let cool completely on the baking sheets so the layers set and crisp up.
9. Slice into wedges and serve at room temperature. The pastry keeps in an airtight container at room temperature for up to one week, and the flavor deepens beautifully after a day or two.

Cook’s Notes

• Mosto cotto (cooked grape must) is traditional in Calabria; if unavailable, substitute with equal parts dark grape jelly thinned with a little warm water, or simply increase the honey by 2 tablespoons.
• Roll the dough as thin as possible – if you can see the shadow of your hand when holding a sheet up to the light, it is thin enough. Thicker sheets will produce a chewier rather than crisp result.
• For a more aromatic filling, toast the walnuts and almonds in a dry skillet over medium heat for 3 to 4 minutes before chopping; this deepens their flavor considerably.
• Some Calabrian families add 2 tablespoons of pine nuts to the filling and a small splash of olive oil for a richer mouthfeel; others swap Marsala for a dry red wine or rum.
• The braided shape is the signature of this pastry, but if short on time you can simply roll the layered stack into a log and bake it as one piece, slicing it crosswise before serving.

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