Petrali tipici dolci Calabresi

Petrali typical Calabrian sweets

Outer dough:
- flour: 1 kg
- sugar: 300 g
- lard: 250 g
- baking powder: 2 sachets
- eggs: 4
- milk: q.b.
- aniseed glasses: 2
- grated lemon peel
- shelled almonds: 500 g
- dried white figs: 1 kg
- walnut kernels: 200 g
- raisins: 200 g
- a pinch of cinnamon powder
- a pinch of cloves powder
- the peel of a finely choppedorange
- honey: 600 g

Remove the skin from the almonds, cut them into two parts and toast them in the oven; crumble the kernels, clean the raisins, cut the dried figs into small pieces, put everything in a stainless steel pan where you have already poured the honey, cinnamon and tangerine peel; stir continuously with a wooden spoon for about 10 minutes. When all the ingredients are well amalgamated, remove the pan from the heat, pour into a ceramic salad bowl and allow to cool. At this point, prepare the dough: put the flour in a fountain on the pastry board; in the center put the eggs, yeast, lard, sugar and 4 tablespoons of milk, the grated lemon peel, beat with a fork and then knead until you get a smooth and homogeneous dough. With a rolling pin roll out some rather thin sheets then cut some squares; with a spoon take some of the filling and place it on one half, fold the other half of the square until the filling is completely covered and so on until all the ingredients are used up. Garnish the Petrals or with the "little noses", place them on a greased baking sheet or covered with baking paper, bake at 180 degrees.

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