Pasticciotti: Easy, delicious and fairly quick to make.
Pasticciotti Leccesi are traditional sweet pastries from Puglia. Made with sweet and crumbly shortcrust pastry and filled with vanilla pastry cream and Amarena cherries. Enjoy them for breakfast alongside a cappuccino or serve them as a sweet treat any time of the day!
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.
Enjoy the sweet, crispy delight of Bourekia With Anari! These Cypriot pastries, filled with creamy cheese and a touch of cinnamon, are a perfect treat for any occasion.
Sweet fiadoni easter pastry, recipe from Abruzzo. Traditional recipes from Abruzzo and Molise regions in Italy. Local cuisine from Italy.
Crispy and buttery puff pastries swirls filled with frangipane and topped with almond slices Easy to make and easier to eat!
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
Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!
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.
Imqaret are a traditional Maltese dessert that consist of a fried thin sweet pastry filled with a flavourful spiced date and citrusy paste.
Imqaret are a traditional Maltese dessert that consist of a fried thin sweet pastry filled with a flavourful spiced date and citrusy paste.
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.
Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape of the classic Neapolitan pastry, along with the rich semolina and ricotta filling. These Italian pastries are often known as 'lobster tails' in reference to their shape.
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Make these easy cantucci cookies, also know as crunchy almond biscotti, with only 4 main ingredients! They are perfect for dunking in coffee, tea or sweet Marsala Vine.
A staple during Naples' Carnival festivities, migliaccio is the region's rustic semolina and lemon cake which is made rich and moist with the ricotta.
These Italian-style doughnuts are filled with a rich vanilla cream.
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.
Kouign Amann are buttery layers of bread dough folded with a generous sprinkling of sugar in between the thin pastry layers.
Looking for a delicious, elegant and super easy dessert, filled with mouthwatering and rich Italian custard cream, sweet fresh berry, a sprinkle of almonds - which is ready in no time?! Look no further! These berry custard pastries are exactly what you're looking for!
Another bake off first with Italian week! I enjoyed it, it was good, but I felt pretty awful for the bakers. Surely there's some A/C they can put on in the tent for them? Those temperatures just looked like torture. I was pretty sad to see Yan go, she was so much better and more creative than some others, and Steven getting star baker, when his showstopper was burnt was a bit of an eye roll moment for me. So many delicious cannoli flavours this week and I love a cannoli. Liam's s'mores one just looked dreamy and lemon cheesecake, yes please! Did anyone else think the technical pizza challenge looked a bit sad? Where was all the cheese?! As for the showstopper, I've never heard of sfogliatella and it looked like a nightmare with that much rolling out until it was paper thin. For Bake Off Bake Along this week, I opted to take on sfogliatella (the cheats way), purely because after frying churros last year, it took me days to get the fried oil smell out of the house and as for the technical, I just didn't have enough time for pizza dough this weekend. However one issue I had with sfogliatella was that I don't have a pasta machine to roll it out super thin, which is why I cheated with bought puff pastry. I also made these at the end of a super crazy busy weekend spent up in Hertfordshire, so didn't really have enough time to faff around with homemade pastry. As for filling, I could have gone the typical ricotta route, but unfortunately didn't. Not a lot of the people that I was planning to feed these to liked ricotta, so I chose to fill half with pastry cream and half with nutella, because they both sound like dreamy combos. The pastry cream recipe was this one from BBC, just your standard pastry cream, and this was added after baking and cooling. The nutella ones turned out much much better, I think mainly because they were baked with the filling. The pastry cream ones were good, but filling after baking wasn't as easy. So next time, I would definitely try and bake the pastry cream inside of them. The layers aren't so defined if you do it the cheats way but the effect is there. I think, if I did them again, I would just roll the pastry out thinner by hand before layering them and rolling. Because as they are now, they really are just like fancy looking pastries... Sfogliatella (the cheats way) Makes: 9 Ingredients: x1 block of puff pastry (500g) 50g melted butter nutella pastry cream 2tbsp milk Directions: Roll out the puff pastry on a well floured surface. You want the pastry to be as thin as possible and in the shape of a rectangle. Cut three strips of pastry, cutting along the longest side down. Spread melted butter along one strip and place a second strip on top. Then butter the next strip and place the final strip on top and spread with butter. Roll up the strips from the shortest end until you have a short roll, Wrap in cling wrap and place in the freezer for an hour. Remove from freezer and preheat the oven to 190C/gas mark 5. Line two baking trays with parchment paper. Cut the roll into 9 slices and with the slices, press down the layers, rotating the disc as you go, pushing the center out more as you go. Fold over so it looks kind of like a shell. Repeat for all of the discs. Fill half with 1 tbsp nutella and seal the edges. If filling afterwards, just seal the edges down. Brush with milk and bake for 20-25 or until golden brown. Remove from the oven to cool slightly. The nutella ones are best served warm. Allow the remaining unfilled half to cool slightly before piping in the pastry cream.
Say hello to my bomboloni: sinfully delicious Italian donuts filled with rich custard cream
Lazy Sfogliatelle is a simplified version of original sfogliatelle recipe, easy and quick to make.
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.
Not quite a cake, not quite a tart, this delicious pardulas recipe hails from Sardinia, where these ricotta-filled Easter cakes are enjoyed by all.
Imagine a Cheesecake that is light and fluffy, wrapped in a crunchy, buttery, crust. That is a Soffione, a typical dessert from Abruzzo. One could take the same dessert and make minis, which is wha...
Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!
A step-by-step guide to the mesmerizing Italian pastry.
Make your day sweetly amazing with this crumbly and soft pastry filled with rich and delicate custard cream, and topped with tasty pine nuts
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.
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.
