How To make Sicilian Fruit Filled Pastry
8 c Flour
3 c Confectioners sugar
2 T Baking powder
1/2 t Salt
1 c Shortening
2 ea Egg yolks
2 t Vanilla
Cold water, as needed
2 lb Dry figs
1/4 c Brandy or sweet vermouth
1 c Applesauce
1 1/2 t Orange rind, finely chopped
3/4 c Raisins, chopped
6 oz Chocolate bits
1 t Allspice
3/4 c Candied citron, chopped
1/2 c Toasted almonds, chopped
1/4 c Dark molasses
1/2 c Walnuts, chopped
1/4 c Dates, chopped
1 t Nutmeg
1 t Cinnamon
1 T Vanilla or almond extract
1/2 ct Confectioners sugar
1 ea Egg white
Juice of 1/2 lemon 1 t Vanilla
Prepare Dough:
Combine flour, confectioners sugar, baking powder, and salt. Cut in shortening; add yolks and vanilla. Blend and knead. If a little dry, ass cold water a tablespoon at a time to form a pliable dough. Cut into four parts, knead each well, cover and let rest 1 hour.
Prepare Filling:
Immerse dry figs in hot water for about 5 minutes, drain, remove stem and chop. Mix with all other filling ingredients and refrigerate 1-2 hours.
Prepare Icing:
Blend all ingredients together to form a soft icing.
Finish:
Roll out dough to a rectangular sheet to 1/8-1/4" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1 1/2-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing.
How To make Sicilian Fruit Filled Pastry's Videos
Sicilian sweets, Palermo, Sicily, Italy, Europe
The best desserts in the world? You can find them in Sicily. Word of the Los Angeles Times. The Californian newspaper in a report by the editor Susan Spano, sent to Erice (Trapani), praises the delicacies displayed in the windows of the pastry shop of the Convent of Maria Grammatico, praising them as precious jewels worthy of a Swiss bank. In addition to celebrating the famous cannolo, the journalist is immersed in a fantasy world of colors and flavors, that of Sicilian pastry. The Sicilian confectionery art in fact indulges itself, from the green cassata made of almonds, vanilla, sugar and candied fruit, to perfectly shaped fruits in marzipan, bearings with a lemon flavor, buccellati wrapped around figs, sighs and Easter lambs prepared for Good Friday for the famous celebration of the Mysteries in Erice . But the Los Angeles Times is not the only foreign newspaper to appreciate Sicilian tastes. The French newspaper Le Figaro also exalts the sensual and explosive taste of Sicily. The palate this time is aimed at the delicious marzipan sweets also called martorana fruit: You will find them in any pastry: they are colorful almond pastries, fruits that look real. Strawberries, peaches, prickly pears, it's hard not to fall for it! I'm the track of two centuries of Arab presence that reaches us in all its sensuality and its remarkable caloric contribution .
Cannoli Recipe
This traditional homemade cannoli recipe has a crisp flakey shell and a creamy luscious ricotta filling. No need to find an Italian bakery when you can make these at home!
RECIPE:
These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips to the filling but either way it’s going to be great! Let me know in the comments what your favorite filling is!
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How to Make Italian Lemon Pastry Cream
A rich and thick lightly scented lemon-infused pastry cream recipe made with eggs, milk, sugar, cornstarch, butter and a pinch of salt. This gluten-free pastry cream is referred to as crema pasticcera in Italian and is an essential component in so many Italian desserts. Follow the tips included to make the best ever pastry cream! #Italianpastrycream #pastrycream
Get the FULL RECIPE here:
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Vanilla & Passionfruit Custard Cannoli | Everyday Gourmet S11 Ep72
As seen on Everyday Gourmet.
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 ☺️
Sicilian Apple Cake
The apples melt into the batter creating an almost custard like filling, and the raisins become all 'jammy' and sweet. The pine nuts add a little crunch all the way through the cake along with the walnut crust on the outside which makes for a great textured cake. This cake is very moist, and delicious served both hot or cold. Serve with some softly whipped cream for a superb dessert.
Full Recipe:
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