San Martini di Natale

Thank you for asking for my mum’s San Martini recipe. She learnt it from her mother and I’m
determined to keep the tradition going.

My mum doesn’t have this recipe written down – she just “knows” how much of each ingredient to
add, especially for the filling. Please be aware that this is a recipe that has been passed down to her
verbally, and therefore I’m not quite sure if the quantities are precise. If this recipe yields an
excessive amount of filling, don’t despair – you can keep it in an airtight container in the fridge for a
few weeks and you can make more San Martini pastry as required. (Mum says you could also freeze
the filling)

The recipe for the pastry is half of what she usually makes – but that’s still quite a lot of San Martini
to share with family and friends.

If any of you get the time to make these – they are incredibly time consuming – both the prep and
the baking – please post a photo on FB and tag me – my mum would be thrilled to see people
making her San Martini…

Merry Christmas, Buon Natale to you all.

Laura Lopresti

Filling Ingredients:
Note – Filling needs to be made at least 2 days in advance to allow flavours to develop
500gr Walnuts – Half roughly chopped; half left whole

500gr Almonds – Half roughly chopped; half left whole

500gr (Soft) Dried figs

250gr Sultanas

250gr Currants

To Taste (add as much or as little as you like of these ingredients)

Orange zest/Mixed peel (or Orange peels that have been dried and then blitzed)

Ground Cinnamon

Ground Cloves

Vinocotto (Vincotto) – my mum makes her own but I believe you can buy it….

Italian Brewed Coffee

Marsala all’uovo

Filling Method:
1. In a food processor finely chop all the figs, currants, remaining (whole) walnuts, (whole) almonds,
and half the sultanas. Process until you have a thick/paste-like consistency.

2. Add spices, vincotto, marsala and coffee to loosen the mixture. Add all the remaining chopped
nuts and remaining sultanas. Mixture should be quite thick and chunky but not dry. If the mix is too
dry it will dry out in the oven after baking.

3. Filling can be as chunky or as smooth as you like – my mum loves the texture that the roughly
chopped nuts create. Some people blitz all the filling ingredients – there is no right or wrong way –
do whatever you like.

Pastry Ingredients:
5 eggs

250 gr caster sugar

1 kg self-raising flour

2 x Sachets “Pane degli Angeli” (Available from good Italian delis)

2 x Sachets “Vanillina” (Available from good Italian delis)

1-2 Lemons zested (To taste)

250 ml Milk

250 ml Olive oil (Light)

Pastry Method:
1. Beat eggs and sugar in Kitchen Aid using whisk attachment until light and frothy. Add milk and
olive oil. Mix to combine.

2. In a large bowl sift flour and all sachet contents, add lemon zest and mix to combine.

3. Slowly add egg/milk/oil mixture to flour, mix until you have a soft/manageable dough. If too soft
add some extra flour.

Pastry should be quite light and very soft.

San Martini Method:

1. Roll out pastry onto a floured surface (Roll pastry out to medium thickness, not too thick or thin)

2. Be as creative as you like when creating your San Martini – there is no right or wrong way.
However, the filling is quite rich so try not to make them too big. If the filling seems a bit thick, add a
bit more Vincotto or Marsala to loosen.

3. Place formed San Martini on a baking tray lined with baking paper.
4. Bake at 170 degrees for about 20-25 minutes or until golden brown.

5. Remove from oven, brush lightly with egg wash and top with 100’s and 1000’s (optional)

6. Return to oven for an extra 5-7 minutes

7. Enjoy!