The Sfogliatelle with Montepulciano grape jam.

It’s a typical Abruzzo’s pastry prepared over Christmas to give joy during the holidays ..

for the dough
1kg. of 00 flour
5 eggs
300ml. of white wine
300gr. of strutto (lard)

for the filling
a jar of Montepulciano grape jam
plain chocolate
1 lemon
100gr. toasted almonds

Mix all the ingredients, form a ball and let it rest for at least 30 minutes. Cut the dough into pieces, work the pieces into the pasta machine up to get several  long and thin strips of puff pastry, brush each strip with previously melted lard; Repeat at least 5 times. Roll up the dough in the direction of the length, let it stand for at least 24 hours so as to solidify the roll. Cut the roll into disks of 3cm and with a rolling pin flattened them; turn each disk otherwise the puff pastry will not work; fill half disc with jam (seasoned the day before) and close it to get the halfmoon shape. Bake at 180 for 10 minutes.

Before serving sprinkle with confectioners’ sugar.