Sicilian Cuccidati Cookies (Fig)
This traditional Sicilian cookies are usually made around Christmastime. Chocolate, orange, cinnamon, and toasted almonds are a wonderful combination with the fig! I am not a big fig or dried fruit fan but I cannot get enough of these!
Cuccidati Cookies
Filling:
- 2 (14oz) pkg. dried figs, stems removed (like Kalamata Crown Figs)
- 1 tangerine peel
- Approx. 1/2 cup Honey
- 2 tsp. ground cinnamon
- 8oz. Hershey’s chocolate, chopped
- 1 cup Almonds, toasted and chopped
Dough:
- 4 cups flour (preferably Five Roses brand)
- 4 tsp. baking powder
- 1 cup Crisco
- 1 cup sugar
- 4 extra large eggs
- 2 tsp. vanilla extract
- ¼ cup milk
Filling (You can make this the day before): Bring a small pot of water to a boil. Pour over the figs and allow to sit for 3-8 hours to soften and rehydrate the figs. Drain well. Rip the tangerine peel into smaller pieces and add to the bowl with the figs. Using a meat grinder (1/8 in. grinder plate with holes about 2mm) run the figs and tangerine peel through the grinder until thick and fine. Add the cinnamon, chocolate, and almonds and mix well. Stir in the honey until the filling loosens up and becomes smoother. Taste and adjust filling to your liking. Keep this in the refrigerator until you’re ready to use it.
Dough: Beat the eggs, sugar, milk, and vanilla together in a small bowl. Set aside. In another large mixing bowl, mix the Crisco with the flour and baking powder with your fingers and work with your hands until it resembles sand. Make a well in the dry mixture and pour in the egg and milk mixture. You want to have a dough that is soft. (It depends on the humidity in the air, etc.) Let the dough rest covered for 20 minutes. Preheat the oven to 350 degrees. Lightly grease a cookie sheet with shortening or use parchment paper. Take a gold ball size piece of dough and flatten with your fingers to a long 3in. tall rectangle. Spoon filling on the bottom half of the dough and fold over the top part of the dough and press to seal. Cut on a bias. You can also make various other shapes like flowers or cutting the dough corners to make sharp edges for design, etc. Place onto the cookie sheet and bake for 12-16 minutes depending upon the size, until lightly browned. Allow to cool on paper towel. Sprinkle with powdered sugar and serve or store. These freeze very well.
RUM BABA Original Italian Recipe with Pastry Cream
RUM BABA Original Italian Recipe with Pastry Cream
Subscribe:
How to make the original italian rum baba. The babà, although originating from the court of Poland, is a traditional dessert of Neapolitan pastry. In this recipe we present the version enriched with italian pastry cream and decorated with syruped cherries.
You can make a rum baba cake or a single portion desserts.
????????️ Join the membership to access additional Pastry courses:
????️ ACCESSORIES
Piping bag:
Baba mold
???? INGREDIENTS
Baba Dough:
3 eggs
2 tbsp fresh milk
2.5 tbsp (1.8 oz) caster sugar
1/2 oz brewer's yeast
1/2 tsp salt
1.7 cups (9 oz) flour
1/2 cup (3.5 oz) butter
Rum Syrup:
2 cups water
3 cups caster sugar
1 cup Rum
Italian Pastry Cream:
5 egg yolks
9 tbsp (4 oz) caster sugar
1 sachet Vanilla extract
2 tbsp flour (or corn starch)
2.5 cusp fresh milk
???? ABOUT US
ItalianCakes: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make sweets, desserts and cakede corating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
Blog:
Facebook:
Pinterest:
Instagram:
Twitter:
#desserts #recipe #rumbaba
Amazing Passion Fruit Mille Feuille
#ad This decadent, delicious passion fruit mille feuille is a show-stopping dessert that's surprisingly easy to make! What could be better than creamy vanilla pastry cream kissed with passion fruit between layers of light and flakey puff pastry all topped with a beautiful glaze? It's a beautiful French dessert you can make for any get together, you can also make the components in advance and assemble before serving. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
For 50% off Rosetta Stone's Lifetime Subscription visit:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
ITALIAN CANNOLI RECIPE | How to Make Sicilian Cannoli Shells and Cream
Italian Cannoli Recipe is one of the most loved Italian desserts in the entire world. Recreate my version of this Sicilian Cannoli using a mix of creamy ricotta and candied fruit. The result? HEAVEN IN YOUR MOUTH!
#cannoli #cannolishells #cannolicream
Share this video on FACEBOOK:
Get the recipe:
Check out my website for full recipes and to follow my blog:
=================================
Subscribe to my YouTube channel!
Follow me on:
Facebook!
Instagram @vincenzosplate
Google+
Linkedin
Tweet me! @vincenzosplate
=================================
Also join this Incredible Google+ community:
Italian Style Food Revolution
INGREDIENTS FOR PASTRY:
1 tsp cinnamon
1 tsp choc powder/cocoa
1 tsp table salt
1 tsp ground coffee
1 egg
1 tsp icing suguar
250g plain flour
30ml white vinegar
30ml Marsala (this can be difficult to find so you can replace it with Amaretto or Frangelico)
50g lard
Peanut Oil (for frying)
INGREDIENTS FOR FILLING:
500g creamy ricotta cheese
200g white sugar
Candied cherries, glazed oranges, glazed lemon (as much as you like)
UTENSILS:
2 medium sized mixing bowls
Whisk
Medium sized sieve
4 metal tubes for making cannoli (you will not be able to achieve the shell shape without this!)
Cookie cutter (9cm in diameter)
Pastry bag (Or a zip lock bag if you don’t have one!)
STEP ONE – PREPARING THE PASTRY:
1. Sift the flour into a mixing bowl, then add the salt, cocoa, coffee powder, icing sugar and cinnamon
2. Next, add the lard
3. Break the egg into the bowl and mix everything together really well using your hands
4. Adding just a small amount at a time, pour in the Marsala & white wine vinegar, and mix it through. Do this gradually to make sure the dough remains soft and firm, and you might reach the consistency you need without adding all of these liquids
5. Add a small amount of flour to your work bench an continue to knead the dough on top
6. All of your ingredients should have come together at this point and it will feel a bit harder than bread dough
7. Wrap it in cling film (glad wrap) and leave it in the fridge for 1 hour
STEP TWO – PREPARING THE FILLING:
1. Dice the glazed oranges & lemon into small pieces
2. Cut the cherries in half
3. Strain the water out of the ricotta and put it into a mixing bowl
4. Add 200g sugar
5. Mix well using a whisk until the sugar starts to break down
6. Add the glazed fruit, leaving the candied cherries aside for later
7. Cover the ricotta mix using cling film (glad wrap) and let it rest in the fridge for at least an hour
FRYING THE CANNOLI SHELLS
1. Remove the dough from the fridge and cut a piece from the end
2. Add some flour to the work bench, place the dough in the centre, and begin to spread it out into a circle using a rolling pin. It should be no more than 1-2mm thick
3. Using a round cookie cutter, cut out a circle, then lift it out and wrap it around one of the metal tubes until the ends meet and join the two together using a small amount of egg white
4. Repeat this, covering all of the metal tubes
5. Once the oil has reached 170-180°C, drop in two shells at a time, and allowing them to cook for around 2 minutes. Keep an eye on them, they should be brown but not burnt!
VINCENZO’S TIP: If you try to fry more than two at a time, the oil will start to cool down and you won’t get a good result!
6. Only once the shells have completely cooled (this will take around 20 minutes), remove the metal tube and now they are ready to be filled!
HOW TO SERVE
The shells should only be filled just before you serve or they won’t stay crispy!
When it is time for dessert, fill a pastry bag with ricotta, squeezing it into the tubes, getting enough on both sides, and decorating each one off with half a cherry or lemon
VINCENZO’S TIP: If you don’t have a pastry bag, just fill a small zip lock bag with the cream, and cut off one of the corners, leaving a hole just big enough to push the candied fruit through
Dust a generous amount of icing sugar over the top using a sieve…
E ora si mangia…Vincenzo’s Plate…ENJOY!
==================================
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern,
==================================
Watch the video recipe:
Italian Cookies with Jam/ Pizzicati Cookies Recipe
This cookie melts in your mouth, with jam of your choice. Perfect for tea, coffee or any time.
Recipe:
• 3 sticks unsalted butter ( softened)
• 8 oz cream cheese ( softened)
• 1 cup sugar
• 1/4 tsp salt
• 2 eggs
• 1 tbsp baking powder
• lemon zest from the whole lemon
• lemon juice from the half lemon
• 5 flat cups all purpose flour, less or more, as needed
Knead the dough until it’s soft and not sticky
Wrap the dough in a plastic wrap and refrigerate for 20-30 minutes
Place the dough on a lightly floured surface and roll until the dough is approximately ⅛ thick. With a cookie cutter cut squares about 3”x3”, or you can cutout circles, using a tea cup
Place half a teaspoon of jam in the center of each square or circle
Bring the sides of the dough together as if to close square or circle, and pinch the ends gently but firmly together to secure them.
Place the cookies on a baking sheet covered with parchment paper. Bake them on 375f for about 17-20 minutes, depending on your oven.
Cookie should be very light brown
You make about 60 pieces cookie
Once completely cooled, sprinkle them with powdered sugar before serving.
Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days. Longer they stay, more delicious they are ????
You can definitely freeze them in a ziplock bag up to two months
Enjoy ☺️