Ground cloves bring a concentrated spice aroma to the pastry and nut filling of pitta mpigliata.
Measure the two additions separately.
Ground cloves disperse through dough and a chopped-nut filling without leaving whole spice pieces. Their aroma is intense, so weigh the small additions before mixing rather than shaking the container over the bowl.
Use a scale suitable for small spice quantities. Weigh 1 g for the pastry and 1 g for the filling into separate dry dishes. Add the pastry portion with its cinnamon and liqueurs after the warmed liquids have cooled to lukewarm. Mix the filling portion evenly through the nuts, raisins and other filling ingredients.
The pastry and filling each receive 1 g ground cloves. Cinnamon is a separate spice, with its own measured additions. Keep the two clove portions beside their respective ingredients so neither goes into the wrong bowl.
Mix the filling thoroughly before spreading it over the pastry strips. This distributes the spice through the rolled filling instead of leaving a concentrated pocket in one slice.
Look for culinary ground cloves or chiodi di garofano macinati. Whole cloves are a different form and cannot be measured as the same number of pieces. Read the ingredients so a mixed spice blend does not replace the single spice.
Use a dry utensil and close the container after measuring. Follow its storage instructions and keep the powder away from splashes while preparing the liquids.
Use the ground form for these measured additions. The filling stays inside the pastry rolls, so whole cloves would leave firm spice pieces in the finished slices.
There are two separate 1 g additions: one for the pastry and one for the filling, for 2 g in the batch.
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