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Dairy
Easy
8-10 Servings
Allergens 
1 Hour, 10 Minutes
Diets
Rocciata is an almost literal translation of rugelach, which are ‘small Jewish pastries’ encasing a variety of fruits and nuts. In this delicious version however, the slices are larger and the pastry is made from a thicker, more elastic dough than usual.
300 grams/2 and 1/4 cups Italian 00 flour, such as Tuscanini
pinch of Tuscanini Sea Salt
1 large/US extra-large egg, lightly beaten
1 tablespoon Tuscanini Olive Oil
3 tablespoons warm water
2 medium eating apples, peeled, cored and thinly sliced
8 dried prunes, stoned/pitted and chopped
2 dried figs, stems removed and chopped
55 grams/1/2 cup pine nuts, chopped
8 walnuts, shelled and chopped
8 hazelnuts, shelled and chopped
1 teaspoon finely grated lemon zest
1 teaspoon Gefen Ground Cinnamon
85 grams/scant 1/2 cup caster/superfine sugar
5 tablespoons Kedem Marsala Wine
icing/confectioners’ sugar, such as Gefen, for dusting
dried fruits and nuts, to decorate
First, make the pastry. Heap the flour and salt on a work surface and make a well in the center. Add the egg, oil and one tablespoon of the water and mix with a fork, incorporating the flour a little at a time and adding more water as needed to form a soft, smooth dough. Knead the pastry for 10 minutes, then cover with a damp tea/dish towel, and leave to rest for one hour.
Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/350 degrees Fahrenheit/Gas 4.
Put all the filling ingredients into a bowl and mix until they are well blended.
Roll the pastry into a 40 x 50-centimeter/16 x 20-inch rectangle, about 3 millimeter/1/8 inch thick. Distribute the fruit-and-nut mixture evenly over the surface, leaving a four-centimeter/one-and-a-half-inch border on all sides. Roll up from the short side and press the edges together to seal them. Arrange the roll on the buttered baking sheet, seam-side down.
Bake in the preheated oven for 30 minutes. Remove from the oven and leave to cool for 15 minutes. Dust with icing sugar and decorate with dried fruits and nuts, then cut into two-and-a-half-centimeter/one-inch-thick slices to serve.
From Dolci Italiani: Desserts, Cakes, and Other Sweet Bakes from Italy
By Ursula Ferrigno, Published by Ryland Peters and Small
Photography by Clare Winfield © Ryland Peters and Small 2025
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