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
Nonna's Italian Fruit Tart Recipe - Laura Vitale - Laura in the Kitchen Episode 647
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How to make CASSATA CAKE Recipe Homemade
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In this video recipe we show you how to make a traditional italian cassata cake.
Cassata is a classic of Sicilian culinary tradition, a holiday dessert (especially Easter) defined as the queen of Sicilian pastry.
In this video I show you how to make it easily at home and how to decorate it and make it as perfect as those of the best pastry shops.
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PANNA COTTA
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00:00 Introduction
00:08 Marzipan or royal pastry recipe
01:50 Maraschino liqueur recipe
04:16 Sponge cake recipe
05:50 Ricotta Cream Recipe
09:00 Cassata Decoration
???? INGREDIENTS
MARZIPAN
300 gr of almond flour
500 gr of icing sugar
100 gr of glucose (or 50 gr of egg white)
50 ml of water
food coloring q.b.
SPONGE CAKE
5 big eggs
250 gr of flour 00
200 gr of caster sugar
BAGNA
60 ml of water
25 gr of caster sugar
60 ml of Maraschino
RICOTTA CREAM
100 gr of candied orange peel
100 gr of chocolate drops
1 kg of sheep ricotta cheese
330 gr of icing sugar
FONDANT ICING
200 gr of icing sugar
4 spoons of water
GARNISH
Candied fruit
???? ABOUT US
We are an Italian family from the city of Parma, who want to share our great passion for Italian and international pastry with the world. We share traditional and more modern recipes through our YouTube channels and social network.
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Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
Printable recipe:
More Tart & Pie Recipes:
Fig Tart:
Vegan Bounty Tart:
Apple Pie:
Lemon Meringue Pie Recipe:
Banoffee Pie:
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Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
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Sicilian Cuccidati Cookies (Fig)
This traditional Sicilian cookies are usually made around Christmastime. Chocolate, orange, cinnamon, and toasted almonds are a wonderful combination with the fig! I am not a big fig or dried fruit fan but I cannot get enough of these!
Cuccidati Cookies
Filling:
- 2 (14oz) pkg. dried figs, stems removed (like Kalamata Crown Figs)
- 1 tangerine peel
- Approx. 1/2 cup Honey
- 2 tsp. ground cinnamon
- 8oz. Hershey’s chocolate, chopped
- 1 cup Almonds, toasted and chopped
Dough:
- 4 cups flour (preferably Five Roses brand)
- 4 tsp. baking powder
- 1 cup Crisco
- 1 cup sugar
- 4 extra large eggs
- 2 tsp. vanilla extract
- ¼ cup milk
Filling (You can make this the day before): Bring a small pot of water to a boil. Pour over the figs and allow to sit for 3-8 hours to soften and rehydrate the figs. Drain well. Rip the tangerine peel into smaller pieces and add to the bowl with the figs. Using a meat grinder (1/8 in. grinder plate with holes about 2mm) run the figs and tangerine peel through the grinder until thick and fine. Add the cinnamon, chocolate, and almonds and mix well. Stir in the honey until the filling loosens up and becomes smoother. Taste and adjust filling to your liking. Keep this in the refrigerator until you’re ready to use it.
Dough: Beat the eggs, sugar, milk, and vanilla together in a small bowl. Set aside. In another large mixing bowl, mix the Crisco with the flour and baking powder with your fingers and work with your hands until it resembles sand. Make a well in the dry mixture and pour in the egg and milk mixture. You want to have a dough that is soft. (It depends on the humidity in the air, etc.) Let the dough rest covered for 20 minutes. Preheat the oven to 350 degrees. Lightly grease a cookie sheet with shortening or use parchment paper. Take a gold ball size piece of dough and flatten with your fingers to a long 3in. tall rectangle. Spoon filling on the bottom half of the dough and fold over the top part of the dough and press to seal. Cut on a bias. You can also make various other shapes like flowers or cutting the dough corners to make sharp edges for design, etc. Place onto the cookie sheet and bake for 12-16 minutes depending upon the size, until lightly browned. Allow to cool on paper towel. Sprinkle with powdered sugar and serve or store. These freeze very well.
Vanilla & Passionfruit Custard Cannoli | Everyday Gourmet S11 Ep72
As seen on Everyday Gourmet.
Amazing Passion Fruit Mille Feuille
#ad This decadent, delicious passion fruit mille feuille is a show-stopping dessert that's surprisingly easy to make! What could be better than creamy vanilla pastry cream kissed with passion fruit between layers of light and flakey puff pastry all topped with a beautiful glaze? It's a beautiful French dessert you can make for any get together, you can also make the components in advance and assemble before serving. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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