Stuffed Pastries From the Marches

Rating0  Votes0


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.


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

To comment this recipe, You have to login!


Add photo of your own recipe
* Required fields