One Christmas Pitta(An Italian Pastry Made In Calabria, Italy)
A festive Italian pastry from Calabria featuring sweet honey, raisins, walnuts, and aromatic spices, shaped into rosettes perfect for holiday celebrations or special occasions.
Ingredients
Instructions
- Make a pile of flour; make a well in the center of the flour.
- Add eggs, salt, Crisco, and dissolved yeast into the well.
- Mix the ingredients with your hands until combined.
- Roll the dough into a circle like a pie crust; brush with melted butter.
- Sprinkle sugar, raisins, chopped walnuts, ground cloves, and some honey over the dough.
- Cut the dough into 2-inch wide strips.
- Fold each strip in half lengthwise and roll into a rosette shape.
- Tie each rosette with thread to hold its shape.
- Arrange the rosettes closely together in a circle and tie them together.
- Brush the top with a small amount of vegetable oil.
- Line a cookie sheet with a brown paper bag.
- Bake at 325°F (160°C) for 30 to 35 minutes or until browned.
- While hot, spread honey over the baked pastry.
Tips & Substitutions
For a flakier pastry, ensure your Crisco is cold before mixing it into the flour. If you don’t have raisins, you can use dried cranberries or chopped dates for a different flavor. Additionally, feel free to experiment with spices like nutmeg or allspice to enhance the aroma. Remember to keep the dough chilled if you live in a warm climate to maintain its shape while baking.
Serving Suggestions
Serve the One Christmas Pitta warm, drizzled with additional honey for extra sweetness. It pairs beautifully with a cup of espresso or alongside a slice of traditional Italian Panettone for a festive treat. Consider offering a side of Pasta Fagioli Soup for a cozy meal that complements the pastry's rich flavors. Perfect for holiday gatherings or as a delightful dessert.
Storage & Reheating
Store any leftover One Christmas Pitta in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze the rosettes wrapped individually in plastic wrap and then placed in a freezer-safe bag. To reheat, simply place them in a preheated oven at 300°F (150°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of One Christmas Pitta(An Italian Pastry Made In Calabria, Italy) contains roughly 1166 calories, with 21g protein, 124g carbohydrates, and 70g fat. It is an excellent source of protein (41% of the Daily Value), iron (27% of the Daily Value), and calcium (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1252mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap and refrigerate. It can be stored for up to two days. When you're ready to bake, let it come to room temperature before rolling it out and proceeding with the recipe.
What can I substitute for Crisco?
If you prefer not to use Crisco, unsalted butter or coconut oil can be used as substitutes. For a dairy-free option, coconut oil is an excellent choice, imparting a subtle coconut flavor to the pastry. Just ensure that whichever fat you choose is cold before mixing to achieve the desired flakiness.
Can I add other fillings to the pastry?
Absolutely! You can customize the filling by adding chocolate chips, chopped dried fruits, or even shredded coconut. Just make sure to balance the sweetness, as the honey will add extra flavor. This flexibility allows you to make the One Christmas Pitta uniquely yours while still enjoying its traditional roots.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).