Colac

Name: Colac
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 25
Ingredients: Type 00 flour 5.9 cups; Eggs 4; Lard 5.3 oz; Sugar ½ cup; Dry white wine 1.8 oz; Stale bread only the crumb ¾ cup; Peeled almonds ¾ cup; Walnuts ¾ cup; Golden delicious apples 1; Dried figs 4; Orange peel 1; Ground cloves to taste; Cinnamon powder to taste; Wildflower honey 5.7 tbsp

it es de fr br

271

Calories per serving

Energy Kcal 271
Carbohydrates g 35.3
of which sugars g 12.7
Protein g 5.8
Fats g 11.6
of which saturated fat g 3.27
Fiber g 2.4
Cholesterol mg 38
Sodium mg 32

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Makes: 25
Cost: Average
Note + dough resting time (about 1 hour)

PRESENTATION

Colac molisani, or colac, bring the cozy traditions of Molise, Italy right into your kitchen. Seriously good. These sweet ravioli cookies are a special treat, especially during cooler weather when families gather for the holidays. Filled with apples, dried fruit, bits of stale bread, honey and plenty of spices like cinnamon and cloves, these cookies really show off the simple but rich flavors of the region.

And you know what? The filling gets moist from the honey and fruit, and the outside bakes up with a tender bite that just feels comforting. You can taste the roots of old Italian farm life in every bite—so so nostalgic. It's the kind of recipe that always makes folks stop and smile. For anyone interested in Colac SEO services, these cookies offer a real taste of local heritage—almost like having your own bite-sized Molise right at home.

There’s something about how the Colac digital marketing world connects people with tradition that reminds you of recipes like this, passed down through generations. Pretty amazing, right?

With colac, you don’t just get a cookie—you get a real piece of family story. And look, in Molise, these treats show up especially in autumn and winter when apples are fresh and everyone’s looking for something warm and comforting. The filling comes together with whatever fruit is on hand, making each batch a little unique. Locals love to play around with the mix, sometimes adding more spice or a touch more honey for that sweet finish.

The scent when these are baking is just incredible—like a mix of golden baked bread and fruity, spicy goodness that fills the house. Sharing colac at family gatherings is a way folks in Molise keep their roots strong, and it’s not just about the food—it’s about spending time together. Whether you’re diving into Colac SEO agency work or chatting about Colac search engine optimization over a cup of coffee, it’s easy to appreciate the value of things that are made with care and history. These cookies aren’t just a dessert; they’re a way to hang on to local flavors and memories, just like a good story or a favorite tradition. Colac’s rich traditions are mirrored in the love and detail put into each cookie, making them a perfect symbol of cherished Italian culture.

INGREDIENTS

271

Calories per serving

Ingredients for about 25 colac: Type 00 flour 5.9 cups (700 g); Eggs 4; Lard 5.3 oz (150 g); Sugar ½ cup (100 g); Dry white wine 1.8 oz (50 g)

For the filling: Stale bread ¾ cup (50 g) - only the crumb; Peeled almonds ¾ cup (100 g); Walnuts ¾ cup (100 g); Golden delicious apples 1; Dried figs 4; Orange peel 1; Ground cloves to taste; Cinnamon powder to taste; Wildflower honey 5.7 tbsp (120 g)

Preparation

How to prepare Colac

To prepare the Molise colac, start with the dough: break the eggs into a small bowl and add the sugar, mixing with a fork or a whisk until you have a homogeneous mixture 1. In another large bowl, pour the flour, add the beaten yolks with sugar in the center 2, and then also pour in the lard 3.

Also pour in the dry white wine 4 and start mixing the ingredients with your hands 5. Once you have a sufficiently homogeneous dough, transfer it to a lightly floured work surface 6. Continue kneading for a few minutes to obtain a dough ball.

Wrap it in plastic wrap 7. Refrigerate for at least one hour while you work on the filling: in a mixer, add the stale bread crumbs, peeled walnuts and almonds 8, figs 9

and the apple 10. Blend until you get a uniform mixture. Then flavor with cinnamon 11 and ground cloves 12.

Blend again for a few moments 13, then pour the obtained mixture into a saucepan. Add the honey 14 and mix everything, cooking over low heat for just a few minutes 15.

Then transfer the filling to a bowl, stir to cool slightly, then add grated orange zest for fragrance 16 and stir again. Take the rested dough, roll it out to about a millimeter thick 18.

Cut with a pastry cutter about 2.75 inches in diameter 19. Place a teaspoon of filling at the center of each circle 20, close the ravioli and seal the edges by pressing with the tines of a fork 21. Bake in a preheated static oven at 392°F for about 10 minutes. Continue kneading the leftover dough to create more cookies to bake as soon as the others are ready: you will get about 25 cookies with these amounts. Your Molise colac are ready: just let them cool completely and then sprinkle them with powdered sugar.

Bake your first colac in a preheated static oven at 392°F for about 10 minutes. Continue rolling and working the leftover dough to create more cookies to bake as soon as the others are ready: you will get about 25 cookies with these amounts. Your Molise colac are ready 23: just let them cool completely and then sprinkle them with powdered sugar as desired 34.