. Difficulty: Easy
. Serves: (100 pieces) 4
. Preparation time: 50 minutes
Ingredients500g puff pastry
50g mix of dried apricots, figs, prunes, pistachios, hazelnuts and almonds
3 tablespoons of honey
100g grated Grana Padano cheese, aged 20 for months
1 egg yolk
Icing sugar to dust
PreparationPreheat the oven to 190 degrees.
Roll the puff pastry into a thin layer and cut the dough into long horizontal strips.
In a mortar, crush the dried fruits and nuts.
Add the honey and 50g of the grated Grana Padano cheese and use your hands to work the mixture into a paste.
Spread the paste onto the top of the dough.
Starting with a long side of the dough, roll it into a log, jelly-roll style.
Sprinkle the remaining 50g of Grana Padano onto the top of the dough.
Bake for approximately 30 minutes or until golden brown.
Sprinkle with icing sugar once cooled and serve.
* M’PIGLIATI is a Calabrian word for‘INCASTRATI’ which means jammed, stuck, or entangled