Iced Fig and Walnut Turnovers Cooking Recipe – Nepitelle Con La Glassa Bianca Recipe

Iced Fig and Walnut Turnovers Cooking Recipe – Nepitelle Con La Glassa Bianca Recipe

These cakes are from an ancient recipe, and are typical of Calabria. They are traditionally prepared at Easter.

Makes 12 turnovers

Preparation time: 1 hour
Maceration time: 15 minutes
Resting time: 30 minutes
Cooking time: 30 minutes


Spiced wine reduction

  • 4 cups (1 liter) grape must or
  • 4 cups (1 liter) good red wine
  • Scant cup (10 ½ oz./300 g) honey
  • 1 orange or 1 lemon
  • 2 cloves
  • 1 cinnamon stick


  • ⅔ cup (5 oz./150 g) lard
  • 5 cups (1 lb. 2 oz./500 g) cake flour
  • ¾ cup (5 oz./150 g) sugar
  • 3 eggs
  • 1 sachet (1 tablespoon/11 g) powdered yeast
  • 1 pinch of salt
  • 1 egg white


  • ¾ cup (4 oz./120 g) raisins
  • ½ cup (120 ml) rum 3 oranges
  • 3 ½ oz. (100 g) dark chocolate
  • 5 oz. (150 g) dried figs
  • 2 cups (10 OZ./300 g) almond and walnut kernels
  • 1 pinch of powdered cloves
  • 1 pinch of cinnamon
  • 1 cup (250 ml) spiced wine reduction (see above)


  • 1 egg white
  • 1 cup (4 oz./125 g) confectioners’ sugar
  • 1 lemon
  • Small candies, to garnish (optional)

Iced Fig and Walnut Turnovers Cooking Recipe 1

Cooking Method

Prepare in advance.

  • Remove the lard from the refrigerator so that it softens to room temperature.
  • For the filling, soak the raisins in the rum and zest the oranges.
  • Grate the chocolate.
  • Soak the figs in water (approximately 15 minutes), then drain and pat dry on paper towel.
  • Chop the figs, almonds, and walnuts. For the spiced wine reduction, zest the lemon or orange.
  • For the icing, juice the lemon and set aside.

Make the spiced wine reduction.

  • Place the grape must or red wine, honey, zest of the lemon or orange, cloves, and cinnamon stick in a saucepan, and reduce over medium heat.
  • Strain and set aside.

Prepare the pastry.

  • Pour the flour and sugar onto the counter.
  • Make a well in the center for the lard, eggs, and yeast.
  • Knead everything together quickly and lightly until you have a smooth pastry dough.
  • Place it in a bowl, cover, and let rest in the refrigerator for approximately 30 minutes.

Make the filling.

  • Mix the chopped figs and nuts with the raisins, powdered spices, spiced wine reduction, orange zest, and grated chocolate to make the filling.
  • Set aside.

Make the turnovers.

  • Preheat the oven to 350°F (180°C). Roll out the pastry with a rolling pin to a thickness of ¼ in. (5 mm) approximately.
  • Cut out 4 in. (10 cm) rounds with a cookie cutter or a glass and brush the edges with egg white.
  • Place a tablespoon of the filling in the center, then fold over, and press the edges together firmly to seal them.
  • Line a baking sheet with parchment paper, place the turnovers on the sheet, and bake for 30 minutes.
  • Leave them to cool on a rack.

Make the icing.

  • Mix the egg white with the confectioners’ sugar using a spatula.
  • Thin the mixture down with the lemon juice, until a coating consistency is reached.
  • Brush the top of the turnovers with the icing, decorate with candies if you wish, and let the icing set.

Suggested food/wine match

  • Librandi, Le Passule Bianco Passito—Val di Neto IGT Make the icing.

Did you know?

The name of these turnovers in Italian comes from the Latin nepitedum, meaning “eyelid”

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