Puglian Falle the traditional sweet you must try
Puglian Falle are traditional sweets from Puglia made with simple ingredients and rich in history.
What are Puglian Falle?
Puglian Falle are one of the oldest and most representative sweets of the peasant tradition of Southern Italy. They are mainly prepared during Easter, but in many families, they are also made throughout the year to accompany celebrations and occasions.
These are small pastries made of thin dough, filled with grape jam, quince, toasted almonds, chocolate, and citrus peels. The result is a fragrant, aromatic dessert with an intense flavor, capable of telling the sweetness of authentic Puglia with just one bite.
What are the ingredients of Puglian Falle?
The traditional recipe for Puglian Falle requires a few genuine and easy-to-find ingredients.
For the dough: 500 g of flour 1 egg 50 g of sugar 100 ml of extra virgin olive oil Warm white wine (or water) as needed to obtain a soft dough
For the filling: Grape jam to taste Quince jam to taste Chopped chocolate to taste Chopped toasted almonds to taste Grated lemon and orange peel to taste
Each ingredient plays an important role: olive oil makes the dough elastic, the jams add sweetness and aroma, while the mix of citrus adds freshness to the filling.
How is the dough for Puglian Falle prepared?
To obtain perfect dough, flour should be arranged in a fountain shape on a work surface. In the center, add the egg, sugar, and extra virgin olive oil.
Start kneading by gradually adding warm white wine or water until a soft, smooth, and non-sticky consistency is achieved. Once ready, the dough should rest for about half an hour, covered with a clean cloth.
During the resting period, the dough becomes more elastic and easier to work with, ready to welcome the filling.
How is the filling for Puglian Falle prepared?
The filling is the heart of this dessert. In a bowl, mix grape jam and quince jam, creating a sweet and rich base. Then add the chopped toasted almonds, chopped chocolate, and grated lemon and orange peel.
The aroma that emanates from this mixture is extraordinary: a mix of citrus and sweet notes that remind of family celebrations and ancient Puglian traditions.
Those who wish can personalize the recipe by adding a pinch of cinnamon or a teaspoon of anise liqueur to make the filling even more aromatic.
How are Puglian Falle shaped before cooking?
After resting, divide the dough into portions and roll it out with a rolling pin until a thin sheet is obtained. Use a glass or round mold to cut out dough circles.
Place a teaspoon of filling in the center of each circle, then fold it in half, like a small sweet panzerotto. The edges should be pressed well with fingers or sealed with a crimping wheel to prevent the filling from leaking during cooking.
The Falle take on their typical shape, simple yet elegant, reminiscent of the homemade sweets made by Puglian grandmothers.
How are Puglian Falle cooked?
Falle can be fried or baked, depending on family tradition or personal taste.
Fried version: they are fried in plenty of peanut oil until golden. After cooking, they are drained on paper towels and dusted with powdered sugar.
Baked version: they are baked at 180°C for about 15-20 minutes until golden. Again, a final dusting of powdered sugar makes the dessert even more delicious.
Both versions are delicious, but frying is the most traditional and releases all the aroma of the olive oil dough.
When are Falle prepared in Puglia?
Falle are prepared during the Easter period, but many Puglians love to make them for Christmas or during local festivals. They are sweets of the home tradition, linked to moments of celebration and sharing.
In the past, Puglian women would gather in family kitchens to prepare them together, sharing stories and passing down the secrets of recipes from generation to generation.
In which area of Puglia did Falle originate?
Falle are widespread in various areas of Puglia, especially in the Barese Murgia and Tarantino, but each province has its own version. Some variations include only grape jam, while others add dried fruit or honey.
Like many Puglian sweets, Falle tell the story of a poor yet creative cuisine, capable of enhancing simple ingredients like flour, oil, and homemade jam.
What variations of Puglian Falle exist?
In addition to the classic recipe, there are different versions depending on the area or family. Some examples: With a filling of dried figs and walnuts; With hazelnut cream instead of jam; With honey and cocoa for a stronger flavor; With a filling of sour cherries for a fresher touch.
Each variation preserves the authentic spirit of this sweet: a crunchy shell that encloses a soft and fragrant heart.
Where can you taste Puglian Falle?
Falle can be found mainly in traditional pastry shops and local bakeries during the Easter period. In many Puglian cities, such as Bari, Altamura, Taranto, and Brindisi, master pastry chefs prepare them according to ancient peasant recipes.
Those visiting Puglia can also find them at Easter markets or in agritourisms offering typical homemade sweets. Some families offer them to visitors as a gesture of welcome, along with a glass of sweet wine or coffee.
