Scrumptious Sicilian Pastry – GENOVESI di ERICE

22nd July 202028th June 2022 Frank Granieri

Scrumptious Sicilian Pastry

GENOVESI di ERICE

Custard Filled

Written Recipe Below

Scrumptious Sicilian Pastry – GENOVESI di ERICE also known as Genoesi Ericine are crispy to the bite and yet soft on the inside, usually stuffed with either Custard, Ricotta or Nutella.

They were origianlly created by

Maria Grammatico of La Pasticceria di Grammatico Maria.

Delicious Sicilian Pastry – GENOVESI di ERICE: Photo by Italian Food Blogger – blog.GialloZafferano.i

Genoese of Erice – Photo by: info@trapanistruzioniperluso.com

Ingredients for the Pastry

250 grams flour (grano duro – durum wheat)
250 grams of plain flour (’00′)
200 grams of sugar
200 grams of butter
4 egg yolks
a few spoons of cold water
Confectioner or Icing Sugar to sprinkle at the end

Ingredients for the CUSTARD FILLING

2 Egg Yolks
150 grams of sugar
500 Millilitres of Milk
40 grams of cornstarch
1/2 grated lemon zest

Genovesi di Erice – Photo by: Palermovivo.com

Directions

Mix the two types of flour together with the sugar in a large bowl.
Cut the butter into small pieces and massage the butter lightly with the tips of your fingers until the mixture is like grainy sand on the beach.
Stir in the egg yolks, one at a time, and add enough water so that the dough is compact.
Put the mixture onto a floured surface and form a small ball. Wrap this with clingwrap and let the dough rest in the fridge for at least 30 minutes.
Meanwhile, prepare the crema filling: Beat the egg yolks and sugar with a whisk. Melt the cornstarch in half a glass of milk, and then add the remaining milk, stirring well.
Pour the mixture slowly into a saucepan with the yolks, beating well with a whisk. Cook over a low heat, stirring constantly for 10-12 minutes – until the mixture is very thick, like a pudding, then stir in the grated lemon zest.
Pour into a bowl and cover with cling wrap, making sure that the film is directly on the crema, and let it cool.
Preheat the oven to 220′C.
With you hands, make dough pieces of 2cm in diameter, cutting into long 8cm pieces. Roll each with a rolling pin to form rectangles of 15 x 10 x 1/2 cm.
Put two tablespoons of cream on half of each rectangle and fold the other half over, pressing around the edges with your fingers.
Cut into circles with a round cutter with jagged edges.
Place on a baking sheet with a distance of about 2.5cm between each. Bake in the hot oven for about 7 minutes – until slightly browned on the surface.
Transfer to a rack and sprinkle with icing sugar.
Serve warm! xxx

Scrumptious Sicilian Pastry

GENOVESI di ERICE

Custard Filled

Written Recipe Below

Scrumptious Sicilian Pastry – GENOVESI di ERICE also known as Genoesi Ericine are crispy to the bite and yet soft on the inside, usually stuffed with either Custard, Ricotta or Nutella.

They were origianlly created by

Maria Grammatico of La Pasticceria di Grammatico Maria.

Ingredients for the Pastry

250 grams flour (grano duro – durum wheat)

250 grams of plain flour (’00′)

200 grams of sugar

200 grams of butter

4 egg yolks

a few spoons of cold water

Confectioner or Icing Sugar to sprinkle at the end

Ingredients for the CUSTARD FILLING

2 Egg Yolks

150 grams of sugar

500 Millilitres of Milk

40 grams of cornstarch

1/2 grated lemon zest

Directions

Mix the two types of flour together with the sugar in a large bowl.

Cut the butter into small pieces and massage the butter lightly with the tips of your fingers until the mixture is like grainy sand on the beach.

Stir in the egg yolks, one at a time, and add enough water so that the dough is compact.

Put the mixture onto a floured surface and form a small ball. Wrap this with clingwrap and let the dough rest in the fridge for at least 30 minutes.

Meanwhile, prepare the crema filling: Beat the egg yolks and sugar with a whisk. Melt the cornstarch in half a glass of milk, and then add the remaining milk, stirring well.

Pour the mixture slowly into a saucepan with the yolks, beating well with a whisk. Cook over a low heat, stirring constantly for 10-12 minutes – until the mixture is very thick, like a pudding, then stir in the grated lemon zest.

Pour into a bowl and cover with cling wrap, making sure that the film is directly on the crema, and let it cool.

Preheat the oven to 220′C.

With you hands, make dough pieces of 2cm in diameter, cutting into long 8cm pieces. Roll each with a rolling pin to form rectangles of 15 x 10 x 1/2 cm.

Put two tablespoons of cream on half of each rectangle and fold the other half over, pressing around the edges with your fingers.

Cut into circles with a round cutter with jagged edges.

Place on a baking sheet with a distance of about 2.5cm between each. Bake in the hot oven for about 7 minutes – until slightly browned on the surface.

Transfer to a rack and sprinkle with icing sugar.

Serve warm! xxx