Zelten Mini zuccotti of panettone with coffee custard

From Trentino Alto Adige the recipe for a delicious and very beautiful dessert: lo zelten. In the dough dried figs, almonds, nuts And hazelnuts, dates, butter, sugar and candied fruit: a goodness given by simple but precious ingredients, for a truly festive Christmas.

Ingrediants

    for dessert

  • 150 g of chopped dried figs
  • 100 g of raisins
  • 50 g of pitted and chopped dates
  • the grated zest of half a lemon
  • the grated zest of half an orange
  • 100 g of grappa
  • 150 g of soft butter
  • 100 g of granulated sugar
  • 2 eggs
  • 150 g of flour 00
  • 50 g of rye flour
  • 10 g of baking powder
  • 150 g of shelled walnuts
  • 50 g of pine nuts
  • 50 g of sliced ​​almonds
  • 50 g of coarsely chopped hazelnuts
  • 150 g of mixed candied fruit
  • a pinch of salt
  • to decorate

  • two tablespoons of acacia honey
  • 1 tablespoon of water
  • whole peeled almonds
  • walnut kernels
  • cherries and candied fruit to taste

How to prepare: Zelten

The zelten it is a typical dessert of the Christmas tradition, a fruity bread that is prepared in Trentino Alto Adige.

It’s a sweet dai ancient peasant origins which was made when there was greater availability of dried fruit And dehydrated, ingredients that, however self-produced, remained rich and precious, therefore reserved for special occasions.

As always happens for specialties that are closely rooted in the territory, it is rather difficult to identify a canonical recipe. A rough distinction can be made between the zelten trentino (yes, with the article “the”) which contains a little less fruit than the amount of pasta, and that South Tyrolean which contains a much higher percentage of fruit, immediately present on the palate. There are also differences in the shape and thickness of the cake. Which always, however, comes decorated nicely with the almonds ei candied fruit to reproduce hearts or small flowers.

Today it is quite common to find zelten throughout the year in local bakeries and pastry shops. Prepare it at home, however, it is not difficult at all. Yup keeps very well for many days, so much so that traditionally it is also carried out a week in advance of the holidays. Made in small shapes it is also a gift from good wishes which will surely be appreciated.

If you love to discover and experience the Christmas sweets traditionally rich in dried fruit, from Liguria the sweet Christmas bread, from Ferrara and Umbria the Panpepato and from Lazio the Pangiallo are all delicious and to try at least once.

OTHER DELICIOUS RECIPES: Baked Struffoli, Ricciarelli, Christmas Fried Tortelli, Gubana

Medium Execution Preparation Time 40 min Cooking Time 35 min – 40 min Standing Time 12h Servings 6 – 8

How to prepare: Zelten

Zelten Preparation - Phase 1

Zelten Preparation - Phase 1

The day before when you intend to cook the zelten, you have to put the dried fruit to macerate in the grappa. Soak the raisins in a bowl with warm water, leaving them to soak for at least a quarter of an hour. When it has softened, drain it, squeeze it lightly and put it in a bowl together with the dates and the chopped figs, the candied fruit, the finely grated orange and lemon zest. Add the grappa, mix, cover and leave to macerate for at least 12 hours. After the necessary time, work the butter with the sugar until it is foamy.

Zelten Preparation - Phase 2

Zelten Preparation - Phase 2

Incorporate the eggs and mix perfectly. Sift the flours with the baking powder and salt and add to the previous dough, knead everything with a spatula until the dough is smooth and homogeneous.

Zelten Preparation - Phase 3

Zelten Preparation - Phase 3

Add the fruit prepared the night before, the chopped hazelnuts and walnut kernels, the sliced ​​almonds. Mix very well to distribute them evenly. Pour the mixture into a 22 cm springform tin lined with parchment paper and level with the back of a spoon. Decorate as desired with the selected dried fruit and bake in a preheated oven at 180 ° C for about 35-40 minutes or in any case until the surface is browned.

Zelten Preparation - Phase 4

Zelten Preparation - Phase 4

Remove the cake from the oven and let it rest for about ten minutes before turning it out. In the meantime, heat the honey with the water in a saucepan and use it to brush the surface of the still hot cake.

Zelten Preparation - Step 5

Let the zelten cool completely and serve.

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