Attorta is an Umbrian dessert. Think pastry roll, fille dwith apples, chocolate, walnuts and raisins to get a good idea on what this entails.

This was my first attempt at making this and it came out…eh. Not bad, but it could have been better. Words of advice? Use flour liberally when rolling out dough to ensure the dough doesn’t stick to the counter.Roll the pastry dough out 1/8″ thick. Keep the filling thin on the dough.

Other than that, eat with a side of ice cream and you’ve a kickin’ dessert.


  • 2 cups flour
  • 3 eggs
  • 4 tablespoons sugar
  • 1 tablespoon Ameretto


  • 2 lbs. Yellow delicious apples, peeled and sliced
  • 4 oz. Ameretto
  • 2 Tablespoons lemon juice
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 1/2 cup raisins
  • 1 1/2 cup diced walnuts

Mix together the flour, eggs, sugar and Amerettoe until it is well blended and soft. Roll it out so that you have 1 long sheet of pastry dough.

Pre-heat oven to 375 degrees F.

Heat a sauce large sauce pan over medium low heat. Cook the apples, Ameretto, lemon juice and sugar. Fold carefully and bring to a boil. Add powdered cocoa and combine well. The chocolate/apple sauce should start to thicken well. Add the walnuts and raisins and mix ijnto an almost thickened paste.

Spoon filling on the dough so it’s evenly distributed. Then roll the dough lengthwise like a jelly roll, being careful not to rip the dough. Place the rolled and twisted “attorta” on a buttered baking sheet. Bake the roll in the oven until the pastry becomes a nice golden colour (10 – 12 minutes).

Slice and serve.

Serves 12-16

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