Pistiddu

A traditional cake from Nuoro and the surrounding area in Sardinia was once made in honor of St. Anthony the Hermit on his memorial on January 17th. Modest in ingredients, rich in flavor and even richer decorated today is often served on festive occasions. Diligent housewives from the Nuoro area have some addition of their own - someone puts fig jam, someone honey, someone saffron, then a little almond .... All of them have in common that they have the smell of orange and that it is richly decorated. It seems complicated, but it really isn’t, especially if you like to let your imagination run wild in decorating.

Preparation steps

Melt the honey in the wine, add the spices, orange peel and bring to the boil. When it boils, add the semolina and cook, stirring constantly, until it thickens. Add almonds if desired. Shake in another bowl to cool faster.
Dissolve sugar in water. Mix the flour a little with the fat and add water to knead a smooth dough. Wrap it in foil and let it stand for 1/2 hour.
Divide the dough into two parts. Roll out the first part of the dough thinly to approx. 1.5 mm. Cut two identical shapes out of the dough - it should be a circular shape, but as I was transporting my tomorrow, I was making a rectangle and a square - I had such boxes.
Put them on baking paper next to each other. In one part, cut out the shapes you want - holes, leaves, flowers ....
Put the stuffing on the second sheet, flatten it with wet fingers, leaving 2-3 cm free to decorate. Using paper, fold the sheet with the holes over the stuffing. Make the second part of the dough the same way - I made a square and a rectangle.
Press the free ends of the dough around the filling with your fingers, trim with a notched wheel, and then play with the rest of the dough. I used cosmetic tweezers - to pinch the edge, small fondant cutters, a continuation syringe to decorate to emphasize the edge on a square cake, and you employ your imagination and make a cake that is sure to cause a triple wow effect.
Transfer the cake to a baking sheet covered with baking paper, place next to each other - it simply moves and nothing will happen to it - the dough is pliable and bake in a preheated oven at 170 * for about 30-35 minutes.
Ready for transport - dessert at work tomorrow!