Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Lingue di Bue: Tender Shortcrust Pastries Filled with Creamy Custard
Discover the delightful Sicilian Lingue di Bue, crisp shortcrust treats packed with luscious custard – perfect for any occasion!
📖 What is it
Discover the delightful Sicilian Lingue di Bue, crisp shortcrust treats packed with luscious custard – perfect for any occasion!
🛒 Ingredients
- ✓ 1 egg yolk (for the custard)
- ✓ 1 tablespoon caster sugar (for the custard)
- ✓ 1 tablespoon plain flour (for the custard)
- ✓ 1 strip lemon zest (for the custard)
- ✓ 1 glass of milk (for the custard)
- ✓ Shortcrust pastry
📊 Nutritional Information
Lingue di Bue are a traditional Sicilian sweet that instantly brings to mind the heady aroma of Sicilian patisseries. These pastries, named after their distinctive ‘ox tongue’ shape, hide a creamy heart of velvety custard inside. Throughout Sicily, they’re a festive favourite enjoyed all year round, though they’re especially treasured on cool spring days when their inviting scent and crumbly texture become utterly irresistible. Treat yourself to these delights, fantastic to finish a dinner or to enjoy alongside a proper afternoon tea.
👨🍳 Preparation
- 1
Bring the milk to the boil with the lemon zest, taking care to remove the white pith.
- 2
In a bowl, whisk together the egg yolk, sugar and plain flour. Gradually add a little warm milk, discard the lemon zest, and mix well.
- 3
Slowly pour in the rest of the milk and cook gently for 2-3 minutes, stirring constantly.
- 4
Spoon the custard into a piping bag and chill in the fridge.
- 5
Roll the shortcrust pastry to about 3mm thick and cut out 10 strips roughly 10cm long.
- 6
Pipe the custard along the centre of 5 pastry strips, leaving a border all around. Lightly brush the edges with water.
- 7
Top with the remaining 5 strips and press down firmly on the edges to seal.
- 8
Place the pastries on a baking tray lined with parchment and bake in a preheated oven at 220°C for 15 minutes.
- 9
Allow to cool, then dust with icing sugar if you fancy before serving.
💡 Tips and Variations
For a lovely twist, add a touch of vanilla to your custard or try using sweetened ricotta as an alternative filling.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the baked pastries for up to a month.
- • Reheat gently in the oven at 160°C for 5 minutes before serving, if needed.
🍷 Pairing
Enjoy these Sicilian Lingue di Bue alongside a glass of Marsala Superiore Riserva Oro Semisecco, best served chilled between 8 and 10°C.
I wholeheartedly recommend giving these Sicilian Lingue di Bue a go at home. Their crisp, buttery pastry paired with silky custard brings a touch of Mediterranean sunshine to any day. Whether you’re sharing them at the family table or offering them up with afternoon tea to friends, they’re guaranteed to charm and delight. Do try this recipe—you’ll find it’s a simple yet truly special treat that’s well worth the effort!
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