Cut the raw apples small and roll the sheet thinly so fruit and pastry cook together.
Make ahead Weigh and chop the nuts ahead. Prepare the apple filling just before shaping; sugar draws juice from the fruit if it stands. Cool the pastry fully before covering.
Rocciata
Prep 40 min · Cook 45 min · Rest 1 hr 30 min · Yield 1 rocciata (about 8 portions per batch) · Difficulty Medium
Method
Mix the flour with the dough sugar and salt. Add the water, wine and three quarters of the oil. Knead for 8–10 minutes until smooth and pliable. If loose flour remains, wet your hands and work it in; add at most a little extra water, a few drops at a time. Cover and rest for 30 minutes.Mix the flour with the dough sugar and salt. Add the water, wine and three quarters of the oil. Knead for 8–10 minutes until smooth and pliable. If loose flour remains, wet your hands and work it in; add at most a little extra water, a few drops at a time. Cover and rest for 30 minutes.
Heat the conventional oven to 180°C. Cut the prepared apples into 5–7 mm dice. Chop walnuts and chocolate. Mix with the apples, filling sugar, raisins, cocoa and cinnamon just before rolling. Keep the apples raw.Heat the conventional oven to 350°F. Cut the prepared apples into ¼–¼ in dice. Chop walnuts and chocolate. Mix with the apples, filling sugar, raisins, cocoa and cinnamon just before rolling. Keep the apples raw.
Roll and gently stretch the dough on a clean cloth to a rectangle about 60 × 40 cm and 1–1.5 mm thick. Spread the filling evenly, leaving a 3 cm border. Fold in the short ends. Using the cloth, roll from a long edge into a log about 60 cm long without squeezing out the fruit.Roll and gently stretch the dough on a clean cloth to a rectangle about 23½ × 15¾ in and 1–1.5 mm thick. Spread the filling evenly, leaving a 1¼ in border. Fold in the short ends. Using the cloth, roll from a long edge into a log about 23½ in long without squeezing out the fruit.
Transfer to the lined tray with the seam underneath. Bend gently into a loose coil about 27 cm wide, leaving a small gap between neighbouring sections. Brush with the remaining oil. Bake for 40–50 minutes until the shell is golden and a thin skewer meets tender apple in the thickest part.Transfer to the lined tray with the seam underneath. Bend gently into a loose coil about 10¾ in wide, leaving a small gap between neighbouring sections. Brush with the remaining oil. Bake for 40–50 minutes until the shell is golden and a thin skewer meets tender apple in the thickest part.
While still warm, brush with the alkermes and sprinkle over the finishing sugar. Cool on a rack for about 1 hour before cutting into slices.While still warm, brush with the alkermes and sprinkle over the finishing sugar. Cool on a rack for about 1 hour before cutting into slices.
