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Stuffed Pastries from the Marches

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“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, so what are you waiting for, you know you want to”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR PASTRY:
  2. Heap the flour on a board and make a well in the center.
  3. Put in the egg yolks, butter, sugar and a little lemon zest.
  4. Knead quickly to obtain medium-soft dough.
  5. Roll into a ball, wrap in plastic and chill for 1 hour.
  6. FOR FILLING:
  7. 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.
  8. The mixture should be thick.
  9. Roll the dough out thinly.
  10. Cut into 3 in circles.
  11. 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.
  12. Preheat the oven to 300 degrees F.
  13. Put the pastries onto a buttered baking sheet and brush them with the reserved beaten egg.
  14. Bake in the oven until a toothpick inserted into one of them comes out dry.
  15. about 20 minutes.

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