A tasty dessert typical of Emilia Romagna made with plum or apple jam and leavened shortcrust pastry. Pinza bolognese is a typical Christmas dish, but it is so popular that it is perfect all year round.
It is born in its simplest version made of dried grapes only, but with time it is enriched with rich jams which vary according to taste and production areas.
Its name, in Italian Pinza, pin derives from the fact that when it is folded on itself, it is pinned in order not to let the filling come out. It is a sweet that can be kept for a long time and sometimes it is also frozen.
Every family has its own version and everyone adds ingredients to the filling or to the dough. You can find candied fruit, chocolate and spices, but let’s see the traditional recipe.
Prepare the shortcrust pastry by mixing in a planetary mixer flour, baking powder, sugar, chopped butter, seeds extracted from the vanilla pod and 3 eggs.
Work until a crumbly dough is obtained. Add salt.
Compact the dough by hand and let rest in refrigerator for an hour.
Roll out with a rolling pin the dough with a thickness of half an inch.
Sprinkle with the jam of your choice and roll the sheet of pastry.
Place the staple down and brush with the remaining beaten egg.
Sprinkle with sugar and bake 40 minutes in the oven at 180 degrees.
You can add spices and flavorings to the dough as desired, such as cinnamon or lemon zest. Even the filling can be customized by adding dried fruit or jams of different flavors.
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