Dolci

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August 8 2026

Thanksgiving Russian Loaf – Hazelnut & Citrus

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Da Cipriano · Holiday Baking

Thanksgiving
Russian Loaf

Made by Alessandro Cipriano

A festive twisted loaf filled with hazelnuts, apple, cinnamon, sultanas and fresh citrus — finished with a delicate lemon glaze.

Thanksgiving Russian Loaf by Alessandro Cipriano

A festive bake for the season

Tradition with a personal touch

Every year, I look forward to Thanksgiving. I love the tradition of gathering around the table and the freedom it gives me to spend time in the kitchen, revisit familiar recipes and try something new.

For this version, I have taken a traditional Russian Loaf and given it my own seasonal touch — with hazelnuts, apple, cinnamon and fresh citrus.

Prep Time 2 hours

Bake Time 40 minutes

Total Time 2 hours 40 minutes

Thanksgiving table with homemade Russian Loaf

The Recipe

Ingredients

For the Dough

300 g white flour, sifted
½ tsp salt
40 g sugar
60 g butter, softened
½ cube fresh yeast, crumbled
150 ml milk, lukewarm

For the Filling

150 g ground hazelnuts
80 g sugar
1 tsp cinnamon
40 g sultanas
1 small apple, grated with the skin
50 ml cream
Zest of ½ orange
Juice of ½ orange
Zest of ½ lemon
Juice of ½ lemon

For the Glaze

40 g icing sugar
10 g fresh lemon juice

How to make it

Method

Preparing the dough for Thanksgiving Russian Loaf

Step 01 · The Dough

Prepare the dough

Mix the flour, salt and sugar in a large bowl. Add the softened butter in small pieces. Dissolve the yeast in the lukewarm milk and pour it into the flour mixture.

Mix everything together, then knead until the dough is soft, smooth and elastic. Place it in a bowl, cover with a damp cloth and leave to rise at room temperature for approximately 1 hour, or until doubled in volume.

Hazelnut apple and citrus filling for Russian Loaf

Step 02 · The Filling

Prepare the filling

Combine the ground hazelnuts, sugar, cinnamon, sultanas, grated apple, cream, orange zest and juice, and lemon zest and juice.

Mix thoroughly until evenly combined, then leave the filling to rest for approximately 30 minutes.

Rolling out dough for Thanksgiving Russian Loaf

Step 03 · Rolling

Roll and fill

Roll out the dough on a lightly floured work surface to form a rectangle. Spread the filling evenly over the dough, leaving approximately a 1 cm border around the edges.

Roll up the dough from the narrow side to create a compact, even roll.

Shaping and twisting the filled Russian Loaf

Step 04 · Shaping

Create the signature twist

Using a sharp knife, carefully cut the roll in half lengthwise. Turn the cut surfaces upwards so that the layers of filling remain visible.

Twist the two halves together into a spiral, keeping the exposed filling facing upwards as much as possible.

Russian Loaf resting in the baking tin before baking

Step 05 · Second Rise

Let the loaf rise again

Place the twisted loaf into a baking tin lined with baking paper. Cover loosely and leave to rise at room temperature for another 60 minutes.

Meanwhile, preheat the oven to 190°C using the convection setting.

Step 06 · Baking

Bake until beautifully golden

Bake the Russian Loaf in the preheated oven for approximately 40 minutes, until deeply golden and baked through.

Remove from the oven and leave it in the tin briefly while preparing the lemon glaze.

Thanksgiving Russian Loaf finished with lemon glaze

Finished Thanksgiving Russian Loaf ready to serve

The finishing touch

Mix the icing sugar with the fresh lemon juice until smooth and free of lumps. Lightly brush the glaze over the loaf while it is still warm, then allow it to cool.

Slice, serve and enjoy with tea or coffee.

August 8 2026

Philadelphia Pear Tart

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Dolci · Da Cipriano Taste Journal

Philadelphia Pear Tart

A delicate buttery tart with sweet pears, a creamy Philadelphia filling and a subtle touch of lemon.

Philadelphia Pear Tart is a timeless homemade dessert that combines a delicate buttery pastry with a creamy filling and sweet, ripe pears. Elegant yet wonderfully simple, it is perfect for afternoon tea, family gatherings or any occasion where seasonal fruit takes centre stage.

Method

How to do it

Place the eggs and sugar in a bowl and beat until light and foamy.
Add the softened butter and continue mixing until well combined.
Add the sifted flour and baking powder. Mix until a compact dough forms. Do not knead the dough.
Shape the dough into a ball, wrap in cling film and refrigerate for approximately 1 hour.
Preheat the oven to 200°C using top and bottom heat.
Grease a round tart tin with butter.
Roll out the chilled dough on a lightly floured surface to approximately 33 cm in diameter. Place it into the prepared tin, prick the base with a fork and trim the edges neatly.
Sprinkle the ground hazelnuts or almonds evenly over the pastry base.
Peel and core the pears, then cut them into medium-sized long wedges. Arrange the pear pieces evenly over the tart base.
In a separate bowl, whisk together the milk, cream, egg, sugar and lemon zest. Stir in the Philadelphia Cream Cheese until smooth.
Pour the filling evenly over the pears.
Bake on the middle shelf for approximately 35–45 minutes, until the filling is set and the tart is beautifully golden.
Allow the tart to cool on a wire rack. Dust with powdered sugar before serving.

Alessandro’s Note:
The ground hazelnuts or almonds create a delicate layer beneath the pears. They absorb some of the natural fruit juices, add a subtle nutty flavour and help keep the pastry base beautifully crisp.

Philadelphia cream cheese filling for pear tart

Philadelphia Pear Tart fresh from the oven

April 8 2026

Alessi’s Cheesecake

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Alessi’s Cheesecake — a delicate composition of creaminess, raspberry and pistachio.

Da Cipriano · Recipe

Alessi’s Cheesecake

A delicate cheesecake with raspberry, pistachios and toasted almonds — soft, elegant and quietly indulgent. A dessert shaped by texture, colour and balance, created for slow afternoons and long evenings at the table.

Fresh raspberries in a glass bowl for cheesecake topping — Fresh raspberries — vibrant, delicate and full of natural sweetness.

Toasted almond flakes for cheesecake crust and decoration — Toasted almond flakes — adding warmth, texture and a delicate crunch.

Method

1Prepare the base

Crush the biscuits finely and mix them with the melted butter until evenly combined. Press the mixture firmly into the base of a springform pan, about 22–24 cm in diameter. Place in the refrigerator and chill for at least 20 minutes.

2Make the filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the heavy cream, vanilla extract and lemon zest until the mixture is silky and well combined.

3Bake the cheesecake

Pour the filling over the chilled base and smooth the top. Bake at 160°C with top and bottom heat for about 50 to 60 minutes. The centre should still have a slight wobble. Allow the cake to cool slowly, then refrigerate for at least 4 hours, ideally overnight.

4Prepare the raspberry layer

Heat the raspberries, sugar and lemon juice in a small saucepan. Blend and strain if you prefer a smooth finish. Add the cornstarch if desired and simmer briefly until slightly thickened. Let the mixture cool completely, then spread it evenly over the chilled cheesecake.

5Finish and serve

Scatter the chopped pistachios over the raspberry layer. Press the toasted almond flakes gently around the sides of the cake. Slice with a warm knife for clean edges and serve lightly chilled.

Freshly baked cheesecake in springform pan, golden top — Fresh from the oven — the moment where texture begins to set.

Chopped pistachios and almond crumble for cheesecake topping — Finely chopped pistachios and almond crumble — a delicate finishing touch.

Da Cipriano note: A cheesecake should never feel heavy. It should be soft, balanced and quietly memorable — elegant in texture, delicate in sweetness, and finished with a touch of colour and crunch.

Recipe by

Alessandro Cipriano

Curated recipes, aesthetic hosting and refined culinary storytelling.

Food, like music, lives through nuance, rhythm and atmosphere. This recipe is part of a curated culinary world shaped by taste, elegance and a quiet love for detail — from the first ingredient to the final presentation.

From the kitchen of Alessandro Cipriano.

Dolci

Thanksgiving Russian Loaf – Hazelnut & Citrus

ThanksgivingRussian Loaf

Tradition with a personal touch

Ingredients

For the Dough

For the Filling

For the Glaze

Method

Prepare the dough

Prepare the filling

Roll and fill

Create the signature twist

Let the loaf rise again

Bake until beautifully golden

The finishing touch

Philadelphia Pear Tart

How to do it

Alessi’s Cheesecake

Alessi’s Cheesecake

Method

Alessandro Cipriano

Thanksgiving
Russian Loaf