Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Traditional Montelepre Pastries: A Sicilian Delight
Discover the charming Montelepre pastries—delicate shortcrust tarts filled with a luscious cream, a timeless Sicilian treat not to be missed!
📖 What is it
Discover the charming Montelepre pastries—delicate shortcrust tarts filled with a luscious cream, a timeless Sicilian treat not to be missed!
🛒 Ingredients
▸ For the shortcrust pastry
- ✓ 500g Maiorca flour
- ✓ 200ml milk
- ✓ 125g caster sugar
- ✓ 125g lard
- ✓ 1 egg
- ✓ 15g baking ammonia (baker’s ammonia)
▸ For the cream filling
- ✓ 800ml milk
- ✓ 250g caster sugar
- ✓ 80g custard powder
- ✓ 1 sachet vanilla sugar
- ✓ grated zest of half a lemon
- ✓ ground cinnamon
▸ For decoration
- ✓ 300g icing sugar
- ✓ water, as needed
- ✓ almond praline
- ✓ candied sour cherries
📊 Nutritional Information
Step into the heart of Sicily with these Montelepre pastries, little shortcrust cakes wrapped around a soft, fragrant milk cream. Born in the 1950s thanks to the creativity of a local pastry chef, these sweet treasures are a true emblem of Palermo’s rich baking heritage. Each bite carries you to the warm, welcoming streets of a historic village, where the scent of candied sour cherries and the crunch of almond praline tell tales of celebration and togetherness.
👨🍳 Preparation
- 1
Combine the flour with the sugar, lard, egg and baking ammonia, gradually adding the milk until you have a smooth, even dough.
- 2
Shape into a ball, wrap in cling film and chill in the fridge for an hour.
- 3
To make the cream, gently heat the milk with the lemon zest, sugar and cinnamon until just about to boil.
- 4
In a separate bowl, mix the custard powder with some cold milk, then stir this into the hot milk, whisking continuously until thickened.
- 5
Allow the cream to cool slightly, then roll out the pastry on a floured surface and cut into discs about 10cm across.
- 6
Bake at 230°C for 15 minutes until lightly golden, then leave to cool.
- 7
Slice the pastry discs in half, fill with the cream, sandwich back together and brush the tops with a sugar glaze.
- 8
Decorate the edges with almond praline and place a candied sour cherry in the centre of each pastry.
💡 Tips and Variations
- •
For a richer cream, swap some of the milk for double cream to achieve a more indulgent texture.
- •
Add a tablespoon of Strega liqueur to the cream for a warm, spiced note that complements the sour cherries beautifully.
- •
Serve these pastries chilled, dusted lightly with icing sugar, for a refreshingly sweet finish.
- •
To lighten the recipe, reduce the sugar in the cream or replace the lard in the pastry with a mild extra virgin olive oil.
- •
A pinch of salt in the pastry dough can enhance the flavours and balance the sweetness perfectly.
📦 Storage
- • Store the pastries in an airtight container in the fridge to keep them fresh for up to two days.
- • For longer storage, freeze them in a well-sealed bag and thaw at room temperature before serving.
- • Avoid leaving the pastries out for too long to preserve their delicate texture and flavour.
🍷 Pairing
Pair these Montelepre pastries with a naturally sweet Moscato di Noto, whose aromatic notes beautifully complement the creamy filling and the cherries. Alternatively, a Passito from Pantelleria offers rich, enveloping flavours, while an Italian Gewürztraminer provides an elegant, spicy contrast.
Making Montelepre pastries is like inviting a slice of authentic Sicilian tradition into your home. This delightful treat is perfect for sharing with loved ones, bringing a touch of warmth and festive spirit to any occasion. Give it a go—you’ll find it’s a wonderful way to celebrate family, friendship and the simple joy of good food.
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