Tortelli with Sapa
Tortelli alla Sapa
Sweet Emilian tortelli filled with chestnuts, cocoa and candied fruit, baked and dipped in sapa.
Tortelli with Sapa They are a sweet baked preparation, designed to enhance an intense and aromatic filling enclosed in a thin pastry. The contrast between the crumbly pastry, the softness of the chestnuts, and the depth of the cocoa is complemented by the fruity note of the jam, the citrus freshness of the candied fruit and the scent of rum. The sapa, obtained by cooking grape must for a long time, adds a moist texture and a concentrated flavor to the outside, making the dessert particularly distinctive. The braided shape is not just decorative: the alternating edges contain the filling and create a surface suitable for holding the natural icing. The recipe belongs to the Emilian regional tradition and involves baking in the oven at 180°C (356°F), followed by cooling and dipping in sapa.
Instructions
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10 steps · natural Italian voice
Prepare the filling
Boil the dried chestnuts with a little water until soft. Add the bitter cocoa, the candied fruit of cedar and orange, the jam, rum essence and coffee powder. Mix until you get a mixture homogeneous and compact, without dry parts or obvious lumps.
Let it rest the mixture
Cover the filling and let it rest overnight. This time allows the flavors to meld and the mixture to reach a more uniform consistency, suitable for spreading on the pastry without dripping or crumbling.
Knead the dough
Arrange the flour and add the sugar, butter, yeast, a pinch of baker's ammonia and the grated lemon. Mix the ingredients, adding enough milk to soften the mixture. Continue until you obtain a smooth, soft, and easily workable dough.
Roll out the dough
Roll out the pasta sheet until they reach a thickness of about 3 millimeters. Maintain a uniform surface, so the discs will cook evenly and close without breaking during shaping.
Cut the discs
Cut out discs from the pastry, approximately 6 centimeters (2.36 in) in diameter. Arrange them on a work surface, keeping them intact and free of excess flour that could prevent the tortelli from sealing.
Stuff the discs
Place a in the center of each disc teaspoon of filling. Keep the mixture collected in the central part, leaving the edge free: this precaution makes it easier to close and reduces the risk of leaks during cooking.
Form the braid
Lift one edge above the filling, then fold the opposite edges over to create a braid. Gently press the seams together, ensuring the filling remains contained and the seal is continuous along the entire length of the tortello.
Bake in the oven
30 minBake the tortelli at 180°C (356°F) for 30 minutes. Wait until the surface is golden brown and the pastry is cooked through and dry on the outside, with no burnt edges on the braid.
Cool the tortelli
Let the tortelli cool completely after cooking. The dough must firm up and hold its shape before being passed through the sapa, so the soaking can wet the outside well without compromising the structure.
Dip in the sapa
Dip the cooled tortelli in the sapa, or sapa, until they are well soaked. sapa It's a white or black grape must cooked for up to a day, then cooled and bottled; use it to evenly coat tortelli without breaking them.
Chef's Tips
The editorial staff recommends letting the filling rest overnight, so chestnuts, cocoa, jam, candied fruit, rum and coffee develop a more uniform and aromatic mass.
Ingredients
- Ingredients for 10 people
- For the pastry:
- (2.2 lb) 1 kg flour
- (10.58 oz) 300 g sugar, (7.05 oz) 200 g butter yeast
- 1 pinch baker's ammonia (ammonium carbonate) grated lemon
- milk to soften
- For the filling:
- (10.58 oz) 300 g dried chestnuts
- (7.05 oz) 200 g of bitter cocoa
- (3.53 oz) 100 g candied fruit (cedar and orange) (7.05 oz) 200 g jam, rum essence (1 tsp) 1 teaspoon of coffee powder
Can't find it in the US?
- baker's ammoniaMostly online
Sold online as baker's ammonia or ammonium carbonate
Or: Baking powder, same weight
With baking powder the cookies are less crisp and light.
- candied fruitMostly online
Candied orange or lemon peel
⚠️ Automatic ingredient-based detection. Always check product labels.
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