Since there are different names for this dessert and the terminology can be confusing, I choose to call it merely puff pastry gubana. Depending on the location, the yeast-risen Gubana on is referred to as either presnitz or potitza. All three names — gubana, presnitz, and potitza — signify filled pastries that are rolled into a spiral to be baked; they may be made with a yeast dough or puff pastry. This version is supposedly a specialty of Cividale, the town where the yeast dough gubana was popularized, though I have seen it only in pastry shops in nearby Udine. Terminology and origin aside, it is a delicious pastry.
Roll out the pasta sfogliata on a floured surface into a
For the filling, place the raisins and figs in a saucepan, cover with water, and bring to a boil. Drain and place in a bowl and cover with the rum. Allow to stand several hours or overnight covered with plastic wrap. Stir in the remaining filling ingredients.
Remove the dough from the refrigerator and place it on a cloth. Spread the dough evenly with the filling and roll it up like a strudel. Make sure the end is on the bottom. Pull to lengthen slightly and arrange in the form of a snug spiral in a buttered
Bake the gubana at 325 degrees for about 1 hour, until it is a deep gold and well baked through. Cool in the pan on a rack.
Release the sides of the springform pan and slide the gubana onto a platter. Dust with the confectioners’ sugar before serving.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.