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.
mix butter, sugar and flour until it becomes crumbly
add vanilla, salt, lemon and orange zest and mix
Add the yolk and mix the dough very quickly for a short time
Flatten the dough, wrap in foil paper and leave to set in the fridge.
In a glass bowl, whisk egg yolk and sugar, making sure that sugar crystals are well dissolved
Incorporate sieved flour, then slowly add the milk and lemon peel.
Transfer the mixture in a pot and cook on a low flame, stirring constantly, until it boils
Leave to cool
Roll the pastry out with a rolling pin, about 1/4 inch (4mm) thick.
Use a cookie cutter to cut a piece of dough that will fit the mold
Line the moulds with the pastry (2 medium sized foil ramekins will work. Do not add any butter to the mould).
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.
For the top crust, cut another piece of dough with a slightly smaller cookie cutter.
Pinch the two crusts together gently to seal the bocconotto.
Poke holes in the top crust, and remove excess dough from edges.
Bake for 15 or 20 minutes depending on your oven at 350 F (180 °C.) or until lightly browned.
Dust with sifted powdered sugar and serve warm.