Italian Stuffed Pastries from the Marches



  • n 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.
  • 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
  • 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.


  • SOURCE: The Italian Gourmet

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