{"id":2572,"slug":"pinza-mostarda-bolognese","title":"Pinza Mostarda Bolognese","description":"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.","ingredients_raw":["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","1 tsp (5 ml) Lemon zest","½ cup (115 g) Butter, cold","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"],"ingredients_norm":["all purpose flour","white sugar","baking powder","salt","lemon zest","butter cold","out of shell egg","as needed perhaps cup milk","mostarda bolognese","crystal sugar"],"steps":["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)."],"categories":["Recipes for pastries","Italian recipes","Recipes using egg","Recipes using white sugar","Recipes using butter","Recipes using all-purpose flour","Recipes using fruit preserves","Recipes using lemon zest","Recipes using milk"],"prep_time_minutes":30,"cook_time_minutes":null,"total_time_minutes":120,"servings":"10","yield_text":null,"difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Pinza_Mostarda_Bolognese","source_ref":"4587213","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Pinza_Mostarda_Bolognese&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"1c6ce7c50c2b0a87efb568de5e4947c25967b977f4534eff1681d7dd0a7d07fa","created_at":"2026-08-02T14:43:14Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/pinza-mostarda-bolognese"}