Presnitz Recipe

60 minutes


  • 75g of raisins
  • 75g of sultanas
  • 100ml of rum
  • 150g of walnuts
  • 150g of almonds
  • 50g of pine nuts
  • 100g of dark chocolate
  • 100g of breadcrumbs
  • 150g of granulated sugar
  • 1/2 tsp cinnamon
  • 100g of candied peel, (mixed)
  • 1 lemon, zested
  • 1 orange, zested
  • 2 eggs
  • 100g of butter, melted
  • 300g of puff pastry
  • 1 egg yolk, beaten for egg wash


Soak the raisins and sultanas in the rum for 1 hour, then drain and reserve the rum
Preheat an oven to 180°C/gas mark 4
Put the walnuts, almonds, pine nuts and chocolate in a food processor and pulse a few times to roughly chop them into small pieces
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
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
Roll the pastry out into a rectangle roughly 50x20cm. Trim the edges with a sharp knife so they are straight
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
Close the ends of the sausage by folding the pastry under, then roll the sausage into a spiral shape
Paint the spiral with the beaten egg yolk and bake for 40 minutes until golden and crisp
Allow to cool a little, then cut into slices to serve