Bocconotto

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Bocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria. It is often eaten at Christmas. Its filling varies according to the region in which it is produced.

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Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients for the Dough
 ¾ cup all purpose flour
 3 ½ tbsp butter
 3 ½ tbsp powdered sugar
 1 egg yolk
 pinch of salt
 1 orange
 1 lemon
 1 pinch PaneAngeli
Ingredients for the Filling
  cup milk
 1 tbsp milk
 1 tbsp all purpose flour
 1 egg yolk
 1 lemon
 1 pinch PaneAngeli
 4 amarene cherries or cherry syrup
 1 amaretto cookie

Directions for the Pastry
1

mix butter, sugar and flour until it becomes crumbly

2

add vanilla, salt, lemon and orange zest and mix

3

Add the yolk and mix the dough very quickly for a short time

4

Flatten the dough, wrap in foil paper and leave to set in the fridge.

Directions for Custard
5

In a glass bowl, whisk egg yolk and sugar, making sure that sugar crystals are well dissolved

6

Incorporate sieved flour, then slowly add the milk and lemon peel.

7

Transfer the mixture in a pot and cook on a low flame, stirring constantly, until it boils

8

Leave to cool

Directions
9

Roll the pastry out with a rolling pin, about 1/4 inch (4mm) thick.

10

Use a cookie cutter to cut a piece of dough that will fit the mold

11

Line the moulds with the pastry (2 medium sized foil ramekins will work. Do not add any butter to the mould).

12

Press the dough into the moulds using your fingers. Put a teaspoon of cherry syrup on the bottom, then fill with custard, and top with another teaspoon of syrup, two cherries, and sprinkle with a crushed amaretto cookie.

13

For the top crust, cut another piece of dough with a slightly smaller cookie cutter.

14

Pinch the two crusts together gently to seal the bocconotto.

15

Poke holes in the top crust, and remove excess dough from edges.

16

Bake for 15 or 20 minutes depending on your oven at 350 F (180 °C.) or until lightly browned.

17

Dust with sifted powdered sugar and serve warm.

Ingredients

Ingredients for the Dough
 ¾ cup all purpose flour
 3 ½ tbsp butter
 3 ½ tbsp powdered sugar
 1 egg yolk
 pinch of salt
 1 orange
 1 lemon
 1 pinch PaneAngeli
Ingredients for the Filling
  cup milk
 1 tbsp milk
 1 tbsp all purpose flour
 1 egg yolk
 1 lemon
 1 pinch PaneAngeli
 4 amarene cherries or cherry syrup
 1 amaretto cookie

Directions

Directions for the Pastry
1

mix butter, sugar and flour until it becomes crumbly

2

add vanilla, salt, lemon and orange zest and mix

3

Add the yolk and mix the dough very quickly for a short time

4

Flatten the dough, wrap in foil paper and leave to set in the fridge.

Directions for Custard
5

In a glass bowl, whisk egg yolk and sugar, making sure that sugar crystals are well dissolved

6

Incorporate sieved flour, then slowly add the milk and lemon peel.

7

Transfer the mixture in a pot and cook on a low flame, stirring constantly, until it boils

8

Leave to cool

Directions
9

Roll the pastry out with a rolling pin, about 1/4 inch (4mm) thick.

10

Use a cookie cutter to cut a piece of dough that will fit the mold

11

Line the moulds with the pastry (2 medium sized foil ramekins will work. Do not add any butter to the mould).

12

Press the dough into the moulds using your fingers. Put a teaspoon of cherry syrup on the bottom, then fill with custard, and top with another teaspoon of syrup, two cherries, and sprinkle with a crushed amaretto cookie.

13

For the top crust, cut another piece of dough with a slightly smaller cookie cutter.

14

Pinch the two crusts together gently to seal the bocconotto.

15

Poke holes in the top crust, and remove excess dough from edges.

16

Bake for 15 or 20 minutes depending on your oven at 350 F (180 °C.) or until lightly browned.

17

Dust with sifted powdered sugar and serve warm.

Bocconotto

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