Pinza Mostarda Bolognese
Pinza Mostarda Bolognese is a jam-filled rolled pastry that originated in Bologna. Serve warm or at room temperature with coffee. Store at room temperature. It keeps well for about a week.
Source and licence
"Pinza Mostarda Bolognese" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pinza_Mostarda_Bolognese, revision 4658395), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pinza_Mostarda_Bolognese&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658395
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4¼ cups / 500 g All-purpose flour
- ¾ cup / 150 g White sugar
- 2 tsp (10 ml) Baking powder
- ½ tsp (2.5 ml) Salt
- from 1 lemon / 1 tsp (5 ml) Lemon zest
- ½ cup / 115 g Butter, cold
- 3 ea. / 150 g out of shell Eggs (standard)
- as needed, perhaps ¼ cup (60 ml) Milk
- about 1 cup / 200–350 g Mostarda Bolognese (jam)
- 1 tbsp (15 ml) Large-crystal sugar
Method
- Stir together the dry ingredients in a large mixing bowl.
- Cut the cold butter into smaller pieces.
- Put the butter pieces into the bowl with the dry ingredients, and blend the ingredients together. You can do this by hand or with an electric mixer.
- Add the eggs, stirring briefly after each one.
- Mix gently until dough holds together. Add a splash of milk as needed, until you get a thick dough, similar to what you would expect for scones.
- Cover the dough tightly and put it in the refrigerator to rest for about an hour.
- Preheat oven to 350 °F (175 °C, gas mark 4—medium).
- Turn the dough out onto the counter or a flat board and form into a thick disk.
- * If you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much.
- * If you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean.
- Roll the dough out into a rectangle about ½ inch (1.25 cm) thick.
- Spread a generous layer of Mostarda Bolognese over the surface, leaving a clear border of 1 inch (2.5 cm) around the edges. This will reduce the risk of the jam leaking during the baking process.
- Fold the dough along the longer side, letting the edges overlap (see illustration).
- Put parchment paper on a large, ungreased baking sheet. Place the roll on the baking sheet, seam side down. Tuck the ends underneath to seal in the jam.
- Brush the top with a little bit of milk, and sprinkle with sugar crystals.
- Bake at 350 °F (175°C) for 30–35 minutes, until the roll is golden brown and the internal temperature is at least 190 °F (about 90 °C).