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Presnitz

Presnitz

PT1H

PT1H

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Presnitz is originally from Castagnevizza (Kostanjevica na Krasu), a town which is now just over the Italian border in Slovenia but not far from the Friuliian town of Gorizia. The recipe is found in the cuisine of the provinces of Trieste and Gorizia. It’s said that it was first prepared for the Emperor of Austria in the early nineteenth century, who would give out the cake – then known as the Princess’s Prize (preis prinzessin) which became corrupted into presnitz. It is worth noting however that there is a town, now in the Czech Republic, called Pressnitz which could be the true origin.

This cake is reminiscent of winter delicacies made all over central and northern Europe which means it makes an excellent addition to any Christmas table. It can be made with homemade or shop-bought puff pastry, which should be rolled thinner than usual baking so it won’t puff up so much during cooking.

Ingredients

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Method

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1
Soak the raisins and sultanas in the rum for 1 hour, then drain and reserve the rum
2
Preheat an oven to 180°C/gas mark 4
3
Put the walnuts, almonds, pine nuts and chocolate in a food processor and pulse a few times to roughly chop them into small pieces
4
Transfer the nuts and chocolate to a bowl. Add the drained raisins and sultanas, breadcrumbs, sugar, cinnamon, candied peel and orange and lemon zest, then stir together with a wooden spoon
5
Beat the eggs and add them to the mixture along with the melted butter and a couple of teaspoons of the reserved rum. The mixture should have the consistency of a paste. If it’s too loose, add some more breadcrumbs to adjust
6
Roll the pastry out into a rectangle roughly 50x20cm. Trim the edges with a sharp knife so they are straight
7
Place the mixture along one edge of the pastry and roll up to form a sausage. Paint a little beaten egg yolk along the opposite edge to seal the sausage
8
Close the ends of the sausage by folding the pastry under, then roll the sausage into a spiral shape
9
Paint the spiral with the beaten egg yolk and bake for 40 minutes until golden and crisp
10
Allow to cool a little, then cut into slices to serve
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Presnitz

 
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