Calzoni of San Leonardo
Chef Salvatore Bufi
for 30-40 turnovers
For the dough:
- 500 g of flour
- 200 g of sugar
- 100 g of Faresse extra virgin olive oil
- 100 g of dry white wine
For the stuffing:
- 300 g of dried figs
- 1 apple
- 1 pear
- 50 g of lemon, oranges and mandarins zest
- 200 g of figs vincotto (Figs sauce)
- 50 g of dark chocolate
- 100 g of sugar
- 10 g of ground cinnamon
- 10 g of powdered cloves
Holidays have the power to always take us back in time, to the flavors of childhood and family recipes that are handed down from generation to generation. Today we offer you Chef Salvatore Bufi’s recipe for a typical Molfetta Christmas dessert: the Calzoni di San Leonardo (turnover).
Are you ready to prepare them with us? Hands in the dough!
Pour the flour, sugar, Faresse EVO oil and wine into a bowl and mix everything together until the dough is smooth and homogeneous. Let the dough rest for about an hour.
In a cutter or meat grinder, chop the figs and citrus zest previously roasted in the oven.
Put the chopped figs with their skins in a saucepan and add the peeled and diced apple and pear, sugar, cinnamon, cloves and figs sauce. Cook everything for about an hour.
With the heat off, add the chopped dark chocolate and let it cool.
Roll out the dough with a rolling pin to a thickness of 4 or 5 mm.
Arrange a few small piles of dough with a bag, spacing them 5 cm apart.
Cover with another layer of pasta and cut into a half moon shape.
Arrange the calzones on a baking sheet with parchment paper and bake them at 180 degrees for about 20 minutes.
With this delicious dessert we wish you Happy Holidays!