Shape the filling into one long log and wrap the pastry around it; keep the filling out of the folds.
Make ahead You can chop the nuts and crumble the biscuits ahead. Assemble with cold pastry, chill before baking and let the finished coil cool fully before storing in a covered container.
Presnitz
Prep 40 min · Cook 40 min · Rest 2 hr · Yield 1 presnitz (about 10 portions per batch) · Difficulty Medium
Method
Combine the raisins and rum in a small covered bowl and soak for 30 minutes. Chop the walnuts, almonds, chocolate and candied orange finely, keeping small pieces rather than grinding everything to a paste.Combine the raisins and rum in a small covered bowl and soak for 30 minutes. Chop the walnuts, almonds, chocolate and candied orange finely, keeping small pieces rather than grinding everything to a paste.
Mix the chopped ingredients with the crushed biscuits, pine nuts, sugar and cinnamon. Add the raisins with all their rum and the water. Work together until the filling holds when pressed and has no free liquid.Mix the chopped ingredients with the crushed biscuits, pine nuts, sugar and cinnamon. Add the raisins with all their rum and the water. Work together until the filling holds when pressed and has no free liquid.
Roll the cold pastry between sheets of baking paper to about 65 × 22 cm and 2.5–3 mm thick. Form the filling into a compact log about 61 cm long and 3.5 cm thick along the center. Wrap the long sides around the filling, trimming and reserving excess pastry so the seam overlaps by only 1–2 cm. Press the seam closed and seal the ends. Do not roll alternating layers of filling and pastry.Roll the cold pastry between sheets of baking paper to about 25½ × 8¾ in and 2.5–3 mm thick. Form the filling into a compact log about 24 in long and 1½ in thick along the center. Wrap the long sides around the filling, trimming and reserving excess pastry so the seam overlaps by only ½–¾ in. Press the seam closed and seal the ends. Do not roll alternating layers of filling and pastry.
Transfer seam-side down to the lined tray. Bend gently into a loose coil about 27 cm across, leaving about 1 cm between neighbouring sections. Chill for 30 minutes. Meanwhile heat the conventional oven to 180°C. Brush with beaten yolk and prick a few small steam holes through the top pastry.Transfer seam-side down to the lined tray. Bend gently into a loose coil about 10¾ in across, leaving about ½ in between neighbouring sections. Chill for 30 minutes. Meanwhile heat the conventional oven to 350°F. Brush with beaten yolk and prick a few small steam holes through the top pastry.
Bake for about 40 minutes, allowing 35–45 minutes, until golden and crisp on the base as well as the top. If the top browns first, protect loosely with foil. Cool on a rack for about 1 hour before slicing with a serrated knife.Bake for about 40 minutes, allowing 35–45 minutes, until golden and crisp on the base as well as the top. If the top browns first, protect loosely with foil. Cool on a rack for about 1 hour before slicing with a serrated knife.
