“Papassinos” are typical Sardinian sweets, traditionally prepared in order to mark the occasion of All Saints. They are made from a mixture of shortbread, raisins, almonds, walnuts, lemon zest or grated orange and honey, which are then baked.
Its name derives from the word “papassa” which in Sardinian language means “uva sultanina”; as almost always happens, each country prepares the dessert in different ways and the ingredients vary depending on the area.
Traditional recipes bring with them an inevitable trail of memories, intimate moments lived within family, a certain ritual made of gestures, often repetitive, performed by safe hands and with a solid experience behind them. They smell of high temperatures, implacable wind of that sea that you cannot imagine how beautiful it is, of powerful sun, of clear skies and the dense scent of Mediterranean scrub.
In the Southern part of the island, papassinos are also flavored with ingredients such as cinnamon and vanilla, while in the northern part, wild fennel seeds prevail.
What is the original recipe of papassinos?
Papassinos have very ancient origins, so it is almost impossible to trace the original recipe. In every area of Sardinia, papassinos are prepared with small variations, especially with regard to the use of aromas, for example the addition of “Sapa” (vincotto), an ingredient especially used in the province of Cagliari or the addition of aniseed or fennel, and eventually the preparation of the “cappa”, the icing, made with water or egg white.
Papassinos known as a ”Sardinian traditional product”, were recognized by the Sardinia region, among the basic ingredients we could find: Flour, raisins, sugar, vincotto, vegetable margarine, milk chemical yeast and almonds.
In the south of Sardinia, cinnamon and vanilla are also used, while in the north of the island, orange and lemon peel are added, as well as wild fennel seeds. Apart from the small variations, however, they remain fragrant and aromatic sweets, a symbol of Sardinia.
This shows how important honoring dead souls is in the tradition of every time, some even prepare papassinos without eggs, because in times of poverty, they were reserved for everyday finding, and when baking trays do not exist, in ancient times, housewives used to bake papassinos in cabbage leaves.
Find Papassinos in our store. HERE!
Trying to be a perfect Sardinian chef …with:
500g of semolina, 250g of flour, 200g of raisins, 150g of almonds, 150g of walnuts, 100g of Sardinian honey, 2 tablespoons of wild fennel seeds, water, walnuts and almonds for decoration.
Starting from the …button!
Pour the flour on the pastry board, make a recess and mix water, honey and oil together, make a hard dough.
Next, add the soaked and squeezed raisins, the coarsely chopped walnuts, whole or halves, and the almonds, add the fennel seeds, and mix the dough.
Take the mixture and prepare the papassinos, giving them a rhombus shape, large or small, then grease a pan with oil and flour and place them on the pan.
Cover them with a damp cloth, put them to rest overnight. The day after, cook them at 180 degrees for 15-20 minutes if they are small, if they are big you have to bake them for about 20-30 minutes, always doing the toothpick test.
As soon as they are cooked, take them out of the oven and decorate with almonds and walnuts.
Turn off the oven and let them sit all day. They are usually kept in a tin box.