Pasticciotti: Easy, delicious and fairly quick to make.
Try this iconic Sfogliatelle recipe (classic or small-batch!). Paper-thin layers of dough and delicious orange and cinnamon scented ricotta cream are simply irresistible.
By: Rossella Rago Ingredients For 1 Dozen For the Dough: 2 cups all-purpose flour 1/2 cup sugar 1 egg 1 teaspoon vanilla extract Salt 1 teaspoon baking powder 1/4 cup butter 1/4 cup Crisco or Lard 1/4 cup milk For the Filling: 3 tablespoons cornstarch 1/2 cup sugar 1/2 cup heavy cream 1 cup milk 2 egg yolks 1 tablespoon butter 1 teaspoon almond extract 1 egg, beaten, for the egg wash Directions To make custard: Sift the cornstarch and sugar then put in a saucepan. … Continued
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Lazy Sfogliatelle is a simplified version of original sfogliatelle recipe, easy and quick to make.
The addition of limoncello to muffins is my Italian touch to this recipe. Limoncello is made from the zest of Sorrento lemons from Amalfi coast in Campania.
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Gelato and pizza are terrific, but they only scratch the surface of Italy’s exciting, rich and colorful street food scene. We picked 12 essential street eats you must try on your next trip. (Two words: fried cream).
Zeppole di San Giuseppe are the traditional pastries made in Italy for St. Joseph's Day.They are delicious Italian doughnuts made of soft choux pastry, traditionally fried then filled with pastry cream and finally topped with wild black cherries.
Perfectly round, sugar-covered ricotta dough fried to golden perfection
Try this mouth-watering Zeppole di San Giuseppe just like Italians make it. Delicious pastry shell filled with silky vanilla cream and topped with amarena cherries.
Allow me to introduce you to one of my favorite Italian custard-filled pastries. Meet pasticciotti. I'm going to let you figure out how to ...
Here is how to make a delicious almond tart from scratch with a moist and soft almond filling over a buttery crust and a little spread of apricot preserve for extra flavor Looking for a delicious, nutty, buttery, crumbly dessert that is easy to make and everybody will love?!? You've come to the right place! Today I'd like to show you that preparing this almond tart from scratch is not really hard. Start with the base recipe for the crust, which I've used many times in several recipes (with small variations). And the good news about my crust recipe: you don't need to wait for the dough to chill in the refrigerator before baking ... which I always feel it's a big waste of time. AND, more importantly, you don't need a rolling pin to stretch the dough. Just mix the ingredients in a bowl, move the dough directly on the greased tart pan (better if you have one with the removable bottom) and press it down and mold it with your hands. Very easy and a lot less messy! And I promise, if you follow the directions, your tart will look just as beautiful as mine :) On top of the crust, I spread some apricot preserve, for extra moist and flavor. You can choose a different fruit preserve if you prefer, like peach, plum, fig, berry... Or, just skip the preserve all together. In this case, I suggest adding half teaspoon of almond extract to the filling, for a more nutty aroma. Note, for this recipe you will need two whole eggs (separated) and three extra egg whites. So, this recipe comes handy when you have left over whites that you don't want to throw away. I made a delicious creme brulee' yesterday, which was devoured as soon as I was finished caramelizing the top with my torch. I saved the egg whites in a bowl in the refrigerator, and today... BAM!! Here is my tart. And I can have it now for breakfast with your cappuccino, for the kid's mid-morning snack, or tonight after dinner for dessert. This is great anytime and anywhere! ... especially at the beach :) Enjoy :) Ingredients: to make an 11 in (28 cm) tart PRINTABLE RECIPE For the crust: 2 egg yolks 1/3 cup (75 gr) of sugar 1 teaspoon of vanilla extract 2 tablespoons of milk a pinch of salt 6 oz (170 gr) unsalted butter (soften) 2 cups (300 gr) of all-purpose flour For the filling: 5 egg whites 1/3 cup (75 gr) of sugar 2 cups (200 gr) of almond meal 1/3 cup (100 gr) apricot preserve (or your favorite fruit preserve - optional) 1/4 cup (30 gr) of sliced almonds (I used Trader Joe's unsalted dry toasted sliced almonds) powdered sugar for decorating (optional) Preparation time: 30 minutes to prepare, plus 45 minutes baking Directions: 1. Grease an 11 in (28 cm) tart pan with butter and flour (or spray). Preheat the oven to 375° F (190° C). 2. Starting with the crust: in a large bowl, beat two egg yolks with a 1/3 cup of sugar, one teaspoon of vanilla extract, two tablespoons of milk and a pinch of salt. Save the egg whites for later. 3. Add 6 oz (one stick and a half) of butter cut in pieces and mix. 4. Blend in the flour, one cup at a time. 5. Move the dough onto the tart pan, and press it down using your hands (or a spoon). Make it s flat as possible. Work with your fingers around the edges to make it even. Remove any extra dough form the sides. Prick the dough with a fork. You can use weight for the dough. I normally don't bother, the little holes are enough to keep it flat. 6. Bake the crust at 375° F (190° C) for about 20 minutes Start preparing the filling: in a large bowl, whip the egg whites. Gently fold in the sugar first, and two cups of almond meal. 7. Spread the crust when ready with the apricot preserve. Pour the almond mixture on top and level helping yourself with a spoon. 8. Sprinkle the top with sliced almonds, lower the temperature of the oven to 350° F (175° C) and bake for about 25 minutes in the middle/upper part of the oven, until slightly golden on top. 9. Wait for the tart to cool down before removing from the pan. Decorate with powdered sugar if you'd like. Enjoy!
Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.
Carnival Italian Sweet Ricotta Ravioli, a pocket full of goodness! A delightful pastry shell hosting a creamy lightly sweetened ricotta filling with wonderful morsels of dark chocolate, cinnamon, and Grand Marnier.
Symbol of Neapolitan pastry: a delicious crispy puff pastry, folded and filled with a traditional recipe of ricotta, semolina flour and orange cubes.
Delicious sfogliatelle ricce (sometimes called lobster tail pastry) was originally prepared only for the Italian aristocracy during the Renaissance.
If you are looking for tigelle recipe, you are lucky, cause you are one of those who know about them, and you are in the perfect place for the best and easiest tigelle recipe! Enjoy :)
The rustici are a street food, a snack, that can be found in bakeries, bars, cafés and pastry shops in Lecce and Salento. You eat them when you are rather peckish, when you crave for them, in the middle of the morning, in the afternoon as a snacks, late at night or, something that Tommaso loves, for breakfast.
Light and crunchy biscotti for your breakfast, snack or after dinner treat.
Say hello to my bomboloni: sinfully delicious Italian donuts filled with rich custard cream
Semolina Biscotti are golden and buttery with a beautiful coarse texture from rich semolina flour. A delightful Italian inspired semolina cookie. This biscotti is not overly sweet and can be served with a savory meal!
cannoli ~ Italien • Malva Pudding ~ Sydafrika • svenske Midsommar kage • Heidesand ~ Tyskland • Mandazi ~ Østafrika • More ...
These delicious and unique little cookies first came to my attention on a recent visit to see my beloved 93 year-old grandmother in Seattle. With a broad smile on her face and a twinkle in h…
Like many soaked desserts, babà napolentano al rum benefit from being made in advance, making them a great party dessert! Best recipe yet!
Grissini is the perfect party food. You can serve it both as appetizers or as snacks, perhaps with a dip.
Maritozzi are delicious brioche buns filled with fresh cream often enjoyed in Rome for breakfast!
My Ciambella recipe is a beautiful, simple, and classic Italian breakfast cake that makes the perfect companion with your morning cup of coffee or tea.
Cooking Italians - This cake is a celebration of simple but delicious ingredients, blending the creamy texture of ricotta with the nutty essence of almonds. It is a
The best Homemade Italian Ladyfinger Recipe (Savoiardi)! This is an authentic recipe from my hometown of Sardinia. These spongy, airy, light, and slightly crunchy cookies are a true Italian classic!
This authentic Zeppole recipe, also known as Italian doughnuts, is made with yeast and other common pantry ingredients. These fried dough balls are crispy on the outside, soft and airy on the inside, and nearly impossible to resist. They are great for brunch on Mother's Day and Father's Day.
