Pan dei morti Baskets of chestnuts with cream and chocolate

That of Pan Dei Morti it is an ancient recipe of the Milanese tradition and the surrounding areas. Between the end of October and the beginnings of November these dark oval and elongated sweets appear in the windows of almost all bakeries and pastry shops. And they are great for sweetening one snack or a tea break.

Why not try making them at home? THE loaves of the dead I am easy to be made since the basic ingredients are simple and easily available: Flour, cocoa, dried fruit And spices. The most recent versions, such as the one we have chosen, also include the use of biscuits. The latter were probably not present in the pantries of the Ambrosian families of the late 19th and early 20th century, but have become traditional over time.

THE Pan Dei Morti in fact, they are born as home desserts. They were offered to the dead who, according to popular belief, returned to visit their relatives from the afterlife on the night between November 1st and 2nd, facing a tiring journey. It goes without saying that there is no original and codified recipe, but many different versions, coming from family traditions, which have adapted to the passage of time and to varying tastes.

There are those who prefer the dry wine to that sweet, there are those who omit dried figs and replace them with candied citron peel, who joins the almonds with i Pine nuts and who adds a hint of nutmeg And cloves. In any case it is a rich dessert with an ancient flavor.

OTHER DELICIOUS RECIPES: Spice biscuits, Ricciarelli, Spiced biscuits with chocolate and nuts

Preparation time
20 min
Cooking time

30 min


4 – 6

How to prepare: Pan of the dead

Pan Preparation of the Dead - Phase 1

Pan Preparation of the Dead - Phase 1

To make the pan dei morti, start soaking raisins in warm water for about fifteen minutes. When it is soft and soft, drain it, squeeze it well and lightly flour it. Combine the finely crumbled biscuits, the sifted flour with the baking powder, sugar, cocoa, figs, almonds, raisins and cinnamon in a large bowl. Mix well and then add the egg whites and white wine.

Pan Preparation of the Dead - Phase 2

Pan Preparation of the Dead - Phase 2

Add as much wine as needed to obtain a soft but not too sticky dough. Work the mixture well then divide it into many pieces the size of an egg. Give each one an oval and flattened shape by placing them on a specially cut wafer wafer. You can find the hosts online or in stores specializing in confectionery products.

Pan Preparation of the Dead - Phase 3

Pan Preparation of the Dead - Phase 3

Transfer the loaves obtained on the oven tray covered with special paper. Bake in a preheated oven at 190 ° for about 30 minutes.

Pan Preparation of the Dead - Phase 4

Remove from the oven the pan dei morti sweets and sprinkle them, still hot, with sifted icing sugar. Let them rest for a couple of days before enjoying them.


Related Articles

Back to top button