Historic notes mention Emperor’s presnac was served for the first time in Pula on 9th November 1856, when the empress Sissi, escorted by the emperor Franz Joseph I laid down the ground stone for the Arsenal district. Numerous renowned and unknown visitors enjoyed this particular dessert later in 15 coffee shops in Pula. Among them, first in Pula, and then later in Opatija, was also James Joyce.<\/p>\n
Prepared from seasonal nut fruits, presnac presented a significant step forward compared to a poor peasant recipe, and with its appearance and ingredients it irresistibly reminded of an Austrian strudel. In late XIX ct. it was particularly popular in the area of Liburnia, where it was tasted in the Hotel Kronprinzessin Stephanie – contemporary Imperial Hotel, by the German emperor Wilhelm I, Romanian royal couple Karol I and Elizabeth, ballerina Isadora Duncan, writer A. P. Czechow and others.<\/p>\n
Recipe for this remarkable tasting event is brought to us by Lidia M.
\n[one_third]<\/p>\n
500 g (17.50 oz) frozen puff pastry<\/p>\n
100 g (3.50 oz) ground walnuts
\n100 g (3.50 oz) ground almonds
\n50 g (1.75 oz) ground (integral) cookies
\n1-2 tablespoons of ground carobs
\n50 g (1.75 oz) sugar
\n50 g (1.75 oz) powder chocolate
\n1 teaspoon powder cinnamon
\na pinch of powder cloves
\na pinch of ground nutmeg
\na pinch of salt
\n50 g (1.75 oz) raisins
\n50 g (1.75 oz) dried figs or apricots
\nseveral sticks of chopped candied orange
\n100 ml (3.40 fl oz) of pro\u0161ek (Dalmatian dessert wine)
\n1 tablespoon plum jam or apricot jam<\/p>\n