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Stuffed Pastries From the Marches

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Source: The Italian Gourmet

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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  Serves 6

In the ranks of Italian filled sweet pastries the piconi marchigiani have a place of their own as dessert, breakfast food and treat for afternoon tea. In some versions the ricotta used for the filling is flavored with a little rum.

RECIPE INGREDIENTS

For Pastry:

4 1/3 cups all-purpose flour

5 egg yolks, beaten

1 cup butter; softened

1 1/4 cups sugar

Grated zest of lemon

For Filling:

3 egg yolks

1 1/4 cups sugar

Pinch of ground cinnamon

Grated zest of 1 lemon

1 cup rum

3 oz semisweet dark chocolate, grated

3 oz shelled almonds, ground

1 lb ricotta cheese

Stuffed Pastries From the Marches Recipe at Cooking.com

DIRECTIONS

FOR PASTRY: Heap the flour on a board and make a well in the center. Put in the egg yolks, butter, sugar and a little lemon zest. Knead quickly to obtain medium-soft dough. Roll into a ball, wrap in plastic and chill for 1 hour.

FOR FILLING: In a bowl, beat the egg yolks (reserving a little for brushing the pastries), sugar, cinnamon, lemon zest, rum, chocolate and almonds into the ricotta. The mixture should be thick.

Roll the dough out thinly. Cut into 3 in circles. Put 1 teaspoon of the filling in the center of each circle and fold the dough over into a half-moon shape, pressing with your fingers to seal the edges well. Preheat the oven to 300 degrees F.

Put the pastries onto a buttered baking sheet and brush them with the reserved beaten egg. Bake in the oven until a toothpick inserted into one of them comes out dry, about 20 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

1277

Fat. Total:

56g

Fiber:

Carbohydrates, Total:

155g

Sodium:

116mg

% Cal. from Fat:

39%

Cholesterol:

390mg

Protein:

24g

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