italian pastries

These classic Sicilian treats are hard to resist. Creamy ricotta and zesty lemon curd cuts through the richness of the cannoli pastry beautifully.

Cannoli

caster sugar

cold lard, chopped

(60 milliliters) moscato or white wine

Sunflower oil, to deep-fry

white chocolate, melted

ricotta

(35 grams) pure icing sugar

orange

tsp vanilla extract

mixed peel, finely chopped

lemons

unsalted butter, chopped

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The calzone of sweets, these raspberry and ricotta filled Panzerotti's are oozing with flavour, the perfect finishing touch on your home-cooked Italian supper.

Sweet panzerotti with ricotta and raspberries

fresh ricotta, strained

tbs caster sugar

vanilla bean paste

tbs milk

raspberries

Pure icing sugar, to dust

sachet dried instant yeast

tbs honey

bread flour

tbs milk, plus extra if needed

tbs extra virgin olive oil

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Pasticciotti Italian Cream Filled Pastry, a delicious baked breakfast or dessert recipe. Pastry dough filled with a creamy lemon filling.

Pasticciotti Italian Cream Filled Pastry

flour ((228 grams))

salt*

sugar ((100 grams))

baking powder

egg room temperature

+ 2 tablespoons butter (room temperature) ((125 grams))

milk ((180 grams))

cream whipping/whole cream ((165 grams))

vanilla

flour

In a medium pot, heat over low the milk, cream and lemon rind, until very hot but do not boil. Remove from heat and let cool to warm.

In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla and whisk again until smooth, place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened. Move to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture and refrigerate approximately 1 hour or until thickened.

LEMON PASTRY CREAM

In a large bowl whisk together flour, salt, sugar and baking powder, make a well in the centre and add egg, egg yolk and butter (cubed), mix together (you can also use a food processor, pulse until dough just starts to come together), remove dough to a lightly floured flat surface and knead until it becomes a soft dough, wrap in plastic and refrigerate for 30 minutes.

Pre-heat oven to 350° (180° celsius) Grease and flour 12 medium muffin tins.

CROSTATA DOUGH

Remove dough from fridge, on a lightly floured surface knead a few times to soften it up.  Roll to 1/8" thickness (or a little thicker if you prefer), cut out circles (approximately 3 1/2 inch / 8 1/2 cm) and fit to muffin pan. Prick the bottom of the tart with the end of a fork and then fill almost to the top with Pastry Cream.&nbsp;

Wet the rim of each tart with a little water  top with another cut out circle, cut with a knife to remove excess dough and seal with fingers. (seals better with fingers lightly dipped in water). When complete, in a small bowl mix together 1 egg and 3 teaspoons cream (or milk), brush the top of each muffin tart and bake for approximately 30-40 minutes. Let cool then dust with icing/powdered sugar. Enjoy!

PUTTING IT TOGETHER

Cassatelle a Sicilian sweet dough, that is filled with a ricotta &amp; chocolate chip mixture, then usually deep-fried but can also be baked!&nbsp;

Italian Cassatelle with Ricotta

all-purpose flour ((250 grams))

sugar ((40 grams))

salt

lemon zest

white wine / brandy

olive oil

lemon juice

water (room temperature) ((120 grams))

ricotta cheese ((250 grams))

powdered / icing sugar (sifted) ((31 grams))

mini chocolate chips ((44 grams))

Before making Cassatelle it is best to place the ricotta cheese in a sieve or cheese cloth over a bowl in the refrigerator, let it sit overnight before using.

Once the ricotta has drained make the filling, place the drained ricotta in a medium bowl and mix with the sifted icing sugar until creamy, then fold in the chocolate chips, cover with plastic and place in the fridge until needed.

RICOTTA FILLING

In a large bowl whisk together the flour, sugar, salt and lemon zest, make a well in the middle and add the wine, olive oil and lemon juice, mix with a fork, then gradually add the water, depending if your dough is too dry you may need to add 1-2 tablespoons of extra water, start with one tablespoon, continue to mix together until you have a smooth and compact dough. Form the dough into a ball, wrap in plastic and chill for one hour.

Remove the dough from the fridge and roll it very thin (you could also use a pasta machine for this). Using small or medium round cookie cutters cut out rounds, on half the round place 1 teaspoon of filling (a little less if using small rounds), fold over** the empty half and seal the edges with water then using the tongs of a fork seal around the edges to hold it together.

Heat 2 inches of oil in a medium pot to 340F (170C), add 3 or 4 cassatelle at a time and fry until golden (turn them a couple of times frying for about 2 minutes on each side until golden brown).

Remove the cassatelle with a slotted spoon and drain on paper towels, when cool dust with powdered sugar and serve.&nbsp; Enjoy!

PASTRY DOUGH

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Sweet panzerotti with ricotta and r...

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Italian Cassatelle with Ricotta

Top 4 italian pastries recipes from across the web

The most viewed italian pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cannoli

Sweet panzerotti with ricotta and r...

Pasticciotti Italian Cream Filled P...

Italian Cassatelle with Ricotta

The most viewed italian pastries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine