Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Genovesi Ericine: Sicilian Shortcrust Pastry Delights Filled with Cream
Discover the irresistible Genovesi Ericine, Erice’s iconic sweet treat, perfect for any occasion and delightful all year round!
📖 What is it
Discover the irresistible Genovesi Ericine, Erice’s iconic sweet treat, perfect for any occasion and delightful all year round!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 2 eggs
- ✓ 200g unsalted margarine, chilled
- ✓ 200g caster sugar
- ✓ 20g baking ammonia (baker’s ammonia)
- ✓ 100ml lukewarm milk
- ✓ 2 sachets vanilla sugar
- ✓ Zest of 1 lemon
- ✓ 1 litre whole milk
- ✓ 200g caster sugar
- ✓ 2 egg yolks
- ✓ 100g plain flour or potato starch
- ✓ Icing sugar, to dust
📊 Nutritional Information
Step into the enchanting world of Erice with its famous Genovesi – tender shortcrust pastries filled with luscious cream that tell tales of Sicily’s rich heritage. These little sweet treasures, born within the walls of a convent, capture the charm of cobbled streets and the warmth of local traditions, making them a treat to enjoy throughout the seasons.
👨🍳 Preparation
- 1
Whisk the egg yolks with the sugar until thick and creamy.
- 2
Stir in the lemon zest, milk, and flour, mixing thoroughly.
- 3
Cook the mixture over a medium heat, stirring constantly until it thickens into a smooth custard.
- 4
Allow the cream to cool, then whisk it again to achieve a silky texture.
- 5
For the pastry, combine the margarine with flour, sugar, vanilla sugar, and baking ammonia.
- 6
Add the eggs, lemon zest, and milk, kneading gently until you have a smooth dough.
- 7
Roll out the pastry and cut into rounds using a cookie cutter.
- 8
Place a spoonful of cream in the centre of half the rounds, then cover with the remaining pastry discs, sealing the edges.
- 9
Bake in a preheated oven at 240°C for about 10 minutes, until the Genovesi are golden and crisp.
- 10
Once cooled, dust generously with icing sugar before serving.
💡 Tips and Variations
- •
For a richer filling, try swapping the classic custard for a velvety ricotta cream infused with vanilla.
- •
Add a hint of freshly grated orange or lemon zest to the cream for a bright, fragrant twist.
- •
For a decadent touch, stir in a few drops of dark chocolate into the cream before filling.
- •
If you prefer a lighter version, prepare the custard with semi-skimmed milk and reduce the sugar slightly.
- •
The key to perfect shortcrust is minimal handling and letting the dough rest in the fridge for at least an hour before baking.
📦 Storage
- • Store the Genovesi in an airtight container in the fridge to keep them fresh and tender for up to three days.
- • For longer storage, freeze the baked pastries individually wrapped in cling film; they’ll keep well for up to a month.
- • Reheat gently in the oven at 160°C for about 5 minutes to restore their original crispness and creamy filling.
🍷 Pairing
To complement the sweet, comforting flavours of the Genovesi, serve with a chilled Moscato Passito from Pantelleria, ideally between 8 and 10°C. Alternatively, a Passito di Noto or a Malvasia from the Lipari Islands pairs beautifully. For a non-Sicilian option, a Tuscan Vin Santo offers a lovely balance of sweetness and aromatic depth.
Making Genovesi at home is like inviting a slice of authentic Sicilian tradition to your table, rich in history and flavour. I warmly encourage you to give this recipe a go and share these delightful treats with your loved ones – it’s a wonderful way to spread a little joy and the magic of Sicily’s sweet heritage.
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