Pitta impagliata by Ilaria for 8 for the pastry sheet 250 g all-purpose flour 1 tablespoon sugar 80 g baking powder 1 medium egg 50 ml extra virgin olive oil 50 ml white wine 50 ml fresh-squeezed orange juice ½ small glass liquor 1 pinch of cinnamon 1 pinch of salt for the filling 125 g fluid honey 100 g walnut kernels 100 g raisins 30 g pine nuts ½ teaspoon ground cinnamon zest from 1 organic orange 30 ml liquor
Soak raisins into water to soften, then squeeze them. Roughly chop walnuts and pine nuts. Place these ingredients into a bowl and combine them with cinnamon, orange zest and liquor. Let sit for at least 1 hour. Heat the oven at 180°. Make the pastry sheet: sift flour and baking powder, making a well on a pastry board. In the middle of it add egg, liquor, wine, oil, a tablespoon of sugar, salt, cinnamon and orange juice. Quickly knead by hand until the dough is smooth. 90
