Bakery Style Ricotta Cream
In Sicilian pastry shops the
delicious pastries called genovesi are a commercial version of the
breast of virgin, originally baked by the nuns in the convents. The genovesi are filled with ricotta
cream with an outer layer made with pasta frolla, Sicilian short dough; they are baked to a golden color and
served sprinkled with powdered sugar.
The home-made version, called
cassateddi have the same stuffing and can be baked or fried. the genovesi are
prepared in pastry shops all year around as a snack or as dessert.
In the monasteries, these pastries
are made round in the shape of breast; the filling include marmalade made with local preserved fruits, vanilla
or chocolate custard, or a mixture ricotta cream and custard; for modesty they are called
Makes 12 Pastries
3 cups flour – 12
1 cup powdered sugar - 4
1 stick unsalted butter, cold - 4
4 yolks lightly whisked
1 tablespoons of
¼ teaspoon of baking
2 drops of
Zest of 1
2 eggs beaten with 4 tablespoons
of milk, to egg-wash
In a medium size bowl, mix the flour, sugar, salt and baking powdered; cut the butter into bowl and blend it in.
Add the yolk, honey, vanilla and the zest of the lemon. Transfer mixture into a working surface and knead for 2 to
3 minutes, or until you can gather the dough into a ball. Add some water or milk, if the dough is too hard to
Shape into a ball, wrap and rest dough in the refrigerator for at
least 1 hour.
Click Ricotta Cream for the recipe and make one dose. If you have any leftover
cream, mix it with blackberries, raspberry, or strawberry for a tasty dessert.
Prepare greased baking sheet, and set oven at 400
Divide the dough in 4 pieces, and divide each piece into 3
pieces, shape into balls.
Roll each piece of dough with a rolling pin to ¼ inch, about 6
inches across, giving an elliptical shape and lightly brush the edges with egg wash.
In the center of each piece, place 1 tablespoon of filling, and
pull over the stuffed dough the long way, to create a turnover in the shape of a
Press down on the borders, making sure they are properly sealed
to avoid the filling from leaking. Place the pastries in the baking sheet pan(s). Brush the top with the remaining
egg wash and bake for 25 minutes or until golden brown.
Serve sprinkled with powdered sugar, lukewarm or at room