Pinza Bolognese – Traditional Italian Jam-Filled Pastry

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Traditional Pinza Bolognese, a jam-filled Italian pastry topped with sugar crystals.

In my race to get new posts ready, today I'm sharing something particularly dear to me: Pinza Bolognese, one of my dad's all-time favourite desserts.

Despite its name, pinza has nothing to do with pliers! It is one of the most traditional home-baked sweets from Bologna, a classic Italian pantry cake that was once prepared especially for Christmas but can now be found in local bakeries and pastry shops throughout the year.

This is an old recipe, with references to a preparation called pinza in a 1644 volume, L'economia del cittadino in villa. The name is thought to refer to the way the dough is folded around its filling.

Traditionally, the filling is mostarda bolognese, also known locally as marmellata nera, or black jam. Despite the name, it is not the mustard condiment familiar in other countries. This rich preserve is traditionally made with oranges, quinces and apples, and some versions include mustard seeds. Making it at home takes time and patience, but luckily it is available in jars in the Bologna area.

For a truly traditional pinza, I recommend looking for mostarda bolognese. You can also use plum or cherry jam if you cannot find it.

The dough comes from Cucina di frontiera, a book by Lucia Antonelli, chef at La Taverna del Cacciatore in Castiglion dei Pepoli, in the Bolognese Apennines. She has won several editions of tOur-tlen, the festival dedicated to tortellini, and her tortellini are absolutely wonderful.

The book is full of interesting recipes from the mountain areas around Bologna. The recipe in the book is for brazadela, a traditional ring-shaped cake, but the dough is versatile enough to make an excellent pinza.

I halved the original quantities and made a smaller version, enough for around six people. The larger cake disappeared in a day, but I thought a more manageable size would be useful for home baking.

One final detail is essential: don't forget the sugar crystals on top! Sprinkle them generously over the pastry before baking. They add the characteristic crunchy finish that makes this traditional sweet so special.

Pinza Bolognese Recipe

Recipe Details

  • Yield: 6 servings

  • Preparation time: 20 minutes

  • Resting time: None required

  • Cooking time: 30–40 minutes

  • Total time: Approximately 1 hour

Ingredients

  • 250 g plain flour

  • 90 g granulated sugar

  • 1 egg

  • 3 tablespoons milk

  • Zest of ½ lemon

  • 50 g softened butter

  • ½ sachet baking powder

  • 200 g mostarda bolognese, or plum or cherry jam

  • Sugar crystals, for topping

Method

  1. Sift the flour and baking powder into a bowl. Add the granulated sugar and softened butter, then rub them together quickly until the mixture resembles coarse crumbs.

  2. Add the egg and grated lemon zest. Pour in the milk and knead briefly until the ingredients come together into a smooth dough. You may need slightly less or more milk depending on the size of the egg.

  3. Transfer the dough to a baking tray lined with parchment paper. Shape it into a rectangle.

  4. Spread the mostarda bolognese or jam evenly over the dough, leaving a little space around the edges. Fold the two long sides towards the centre, overlapping them to enclose the filling.

  5. Sprinkle the top generously with sugar crystals.

  6. Bake in a preheated conventional oven at 170°C (340°F) for 30–40 minutes, until the pastry is golden.

  7. Leave to cool completely before slicing and serving. Pinza can crumble a little when cut; this is perfectly normal.

Tips for Making Pinza Bolognese

  • Choose the filling carefully. Mostarda bolognese gives the most traditional flavour, but plum or cherry jam makes a good alternative.

  • Don't overwork the dough. Mix only until the ingredients are combined.

  • Adjust the milk gradually. Add it a little at a time, as the amount needed depends on the egg and the flour.

  • Be generous with the sugar crystals. They give the pastry its characteristic crunchy topping.

  • Let it cool before slicing. The pastry is delicate and may crumble if cut while warm.

How to Store Pinza Bolognese

Once completely cool, store the pinza in an airtight container. It keeps well for several days and is a lovely make-ahead cake to enjoy with coffee or tea.

Pinza Bolognese is more than just a jam-filled pastry: it is a little piece of Bologna's culinary heritage, and for me, a sweet reminder of my dad.

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