pie crust cookies

Rocciata di Assisi

This sweet, fruit and nut filled strudel originated in the town of Assisi and is eaten throughout Umbria and Le Marche. Growing up, we made these for Thanksgiving because after making all the pies, there was always one pie crust leftover. So, it was rolled paper thin and filled with jam, chocolate, nuts, dried fruit and cherries. To be honest, it was my favorite dessert. I have a lovely dough recipe here but I’ve been known to make it with prepackaged rolled doughs so you can too. As for the fillings, use my list as a starting point and feel free to swap your favorite jams, fruits and nuts. The only non-negotiable for me, is of course, the chocolate chips which are not traditional at all but always my favorite part of any sweet treat.

Active Time: 30 min.

Total Time: 1 hr. 34 min., plus cooling

Makes two

For two doughs:

2 ¾ cups 00 flour (319 grams)

1 teaspoon kosher salt

8 tablespoons unsalted butter, cut into small pieces

1 tablespoon extra-virgin olive oil

½ cup cold water I used 6 tablespoons

For the filling for two doughs:

2 cups Fig Jam (453 grams)

2 teaspoons ground cinnamon

1 cup mini chocolate chips (165 grams)

1 cup dried figs, cut into small pieces (130 grams)

½ cup raisins (70 grams)

½ cup chopped walnuts (54 grams), toasted

10? to 12 amarena cherries, halved

1 egg, beaten, for brushing (optional)

Raw or sanding sugar, for sprinkling (optional)

To make the dough:

Place flour and salt into a food processor. With the motor running, add the unsalted butter in 8 pieces. Add the olive oil. Slowly add the water until the dough comes together. You may not need all the water.  You can also combine the flour and salt into a large bowl.  Mix to combine. Add the butter and work the flour mixture into the butter pieces until the butter breaks down into very small pieces.  Slowly add the oil and mix to combine.  Slowly add a few splashes of water, while kneading.  Continue to knead, adding a bit of water to incorporate the loose flour.

Empty the dough onto a floured surface and knead into a soft ball. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees.

On a 9x13 piece of parchment, roll the pie crust out into a very large oval to the edges of the parchment. Transfer to a baking sheet.

Spread the fig jam all over the dough, leaving a ½ inch edge around. Sprinkle the cinnamon evenly over the jam.

Sprinkle the mini chocolate chip, figs, raisins walnuts and cherries evenly all over the dough.

Lift the parchment lengthwise to fold the two long sides of dough into the middle, creating a long roll. Press the edges up to seal. At this point, it is traditional to gently move the ends in to create a horseshoe shape. dough was thin and delicate and heavy with filling so I didn’t shape into a horseshoe

Brush with egg wash and sprinkle with raw sugar if desired.

Bake until crust is golden and filling is bubbly, about 35 minutes. Let cool completely on baking sheet set on a wire rack.

Once cooled, cut 10 to 12 horizontal slices to serve.