Presniz

Name: Presniz (Friulian pastry with rum-soaked fruit and nuts)
Yield: Serves 6–8
Cuisine: Yugoslav
Ingredients: 40 g butter, diced and softened, plus extra to grease; 140 g biscuits (such as digestives); 100 g raisins; 100 ml dark rum; 70 g blanched almonds, toasted; 80 g quality dark chocolate, finely chopped; 70 g pine nuts, toasted; 70 g walnut halves, toasted; grated zest and juice of 1 lemon; 60 g candied orange and citron peel, diced; 500 g ready-made puff pastry; 1 egg, beaten; 3–4 tbsp icing sugar; flour to dust

Friulian pastry with rum-soaked fruit and nuts

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This sweet pastry, filled with rum-soaked dried fruit and nuts is traditionally eaten during the Easter celebration and is believed to be of Yugoslav origin. It is easy to make, especially if you use bought puff pastry.

Ingredients

100 g raisins
100 ml dark rum
40 g

Europe
Italy
Macedonia
Pastry
Vegetarian
Pie
Mediterranean
Friuli-Venezia Giulia

Method

Soak the raisins in the rum for 1-2 hours. Preheat the oven to 180°C/Gas 4 and lightly grease a baking tray. Drain the raisins, reserving the rum.

Crush the biscuits, using a pestle and mortar, then tip the crumbs into a bowl. Add the butter and mix until evenly combined. Add t