These Southern Italian desserts are perfect for bringing festive, traditional flavors to your Christmas celebrations.
Here are some favorite festive treat recipes from the region!
1. STRUFFOLI
Ingredients:
2 ½ cups all-purpose flour
3 eggs
2 tbsp sugar
1 tbsp butter, softened
Zest of 1 lemon
Pinch of salt
1 cup honey
Sprinkles for decoration
Vegetable oil for frying
Instructions:
Combine flour, eggs, sugar, butter, lemon zest, & salt into a dough. Let rest for 30 minutes.
Roll dough into thin ropes, cut into small pieces, and shape into balls.
Fry the balls in hot oil until golden. Drain on paper towels.
Heat honey in a pan, add the fried dough balls, and mix until coated.
Arrange into a wreath or pyramid & decorate with sprinkles.
2. BOCCONOTTI
Ingredients:
2 cups all-purpose flour
½ cup sugar
½ cup butter, softened
2 egg yolks
1 tsp vanilla extract
Filling: Chocolate spread, jam, or ricotta
Instructions:
Mix flour, sugar, butter, egg yolks, and vanilla to form a dough. Chill for 30 minutes.
Roll out dough & cut circles. Place one in a small tart mold, fill with chocolate or jam, and cover with another circle.
Bake at 350°F (175°C) for 15-20 minutes. Cool before serving.
3. PIGNOLI (Pine Nut Cookies)
Ingredients:
2 cups almond paste (not marzipan)
1 cup powdered sugar
2 large egg whites
1 tsp vanilla extract
Pinch of salt
1 cup pine nuts (pignoli)
Extra powdered sugar for dusting (optional)
Instructions:
1. Prepare Dough:
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, combine the almond paste, powdered sugar, egg whites, vanilla extract, and a pinch of salt. Mix everything together until smooth. You can use a hand mixer or stir by hand, but make sure the dough is soft & slightly sticky.
2. Shape Cookies:
Scoop small spoonfuls of the dough (about 1 tablespoon per cookie) & roll them into balls.
Gently roll the balls in pine nuts, pressing the nuts into the dough so they stick. Place dough balls on the prepared baking sheet, spacing them about 1 inch apart.
3. Bake:
Bake for about 18-20 minutes or until the edges of the cookies are lightly golden brown. The centers should remain soft and chewy.
Remove from oven. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Serve and Enjoy:
Once cooled, dust the cookies with a little powdered sugar for an extra touch of sweetness (optional). These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to a week.
4. MOSTACCIOLI
Ingredients:
2 cups all-purpose flour
½ cup sugar
½ cup honey
¼ cup cocoa powder
1 tsp cinnamon
Zest of 1 orange
1 tsp baking powder
½ cup milk
Instructions:
Mix flour, sugar, honey, cocoa, cinnamon, zest, & baking powder. Add milk gradually to form a dough.
Roll out dough and cut into diamond shapes.
Bake at 350°F (175°C) for 15-20 minutes. Cool & dip in melted chocolate, if desired.
5.CANNOLI
For the Shells:
2 cups all-purpose flour
2 tbsp sugar
1 tsp cinnamon
1/4 tsp salt
2 tbsp unsalted butter, cold & cubed
1 egg yolk
1/2 cup white wine (or as needed)
1 tbsp vinegar
Oil for frying (vegetable or sunflower oil)
For Filling:
2 cups ricotta cheese (preferably whole milk)
1/2 cup powdered sugar (or more to taste)
1 tsp vanilla extract
1/4 cup mini chocolate chips (optional)
1/4 cup candied orange peel or chopped pistachios (optional)
For Garnish:
Chopped pistachios or chocolate chips
Powdered sugar for dusting
Instructions:
Make Shells:
Mix dry ingredients: In a large bowl, combine the flour, sugar, cinnamon, & salt.
Cut in the butter: Add the cubed butter. Rub it into the dry ingredients using your fingers until mixture resembles coarse crumbs.
Add wet ingredients: Stir in the egg yolk, vinegar, & white wine, mixing until the dough comes together. If too dry, add more wine, a teaspoon at a time.
Knead dough: Turn dough onto a floured surface and knead for 5-10 minutes until smooth. Wrap in plastic wrap. Let rest for at least 30 minutes.
Shape & fry: Roll dough out thin (about 1/8 inch) & cut into 4-inch circles or rectangles. Wrap dough around metal cannoli tubes and seal the edges with a little water. Heat oil to 350°F (175°C) in a deep pan. Fry the shells until golden brown, about 3-4 minutes. Cool on paper towels.
Prepare Filling:
Prepare ricotta: Drain the ricotta cheese in a fine mesh strainer for at least 30 minutes to remove excess moisture.
Mix filling: In a bowl, combine the drained ricotta, powdered sugar, & vanilla extract. Stir until smooth and creamy.
If you like, fold in chocolate chips or chopped candied fruit for extra flavor.
Fill the shells: Once the shells have cooled, pipe or spoon the filling into the shells just before serving to keep them crisp.
Serve & Garnish:
Sprinkle ends of the filled cannoli with chopped pistachios or extra chocolate chips, & dust with powdered sugar for a finishing touch.
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