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Recipe
Stuffed Pastries From the Marches
Print Full
3 X 5
4 X 6
Source:
The Italian Gourmet
Recipe
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Rating:
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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
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:
8g
Carbohydrates, Total:
155g
Sodium:
116mg
% Cal. from Fat:
39%
Cholesterol:
390mg
Protein:
24g
Recipe error? Contact customer service.
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