Cookies custard and black cherry
READY in
2h 30min
PreparaTion
1 h 30min
CoOKING
25 min
PorTIONS
30 Pieces
Cost
Medium
DifficUltY
Easy
Cookies with Custard and Black Cherry of Cilento
A taste of childhood in the heart of family traditions
Welcome to the world of cookies with custard and black cherry, where the sweetness of the custard combines with the delicacy of black cherries to create an unforgettable combination of flavours. Growing up in the heart of Cilento, I still vividly remember the sweet days spent in the family kitchen, where my grandmother prepared these sweets with love, telling stories of our territory steeped in tradition and authenticity.
In these lands kissed by the sun and cradled by the sea, cookies with custard and black cherry represent a special memory of my childhood, a sweet secret kept in the heart of every inhabitant of Cilento. The silky and enveloping custard blended harmoniously with the fresh and intense flavor of the black cherries, creating a taste experience that still takes me back in time today.
Memories of summer desserts spent in the company of family and friends, with the scent of lemons and the flavor of Cilento specialties. Among the other delights of this land, I cannot fail to mention the morselletti, cannoli, fusilli and aubergine parmigiana, dishes that contain the authentic soul of Cilento cuisine.
INGREDIENTS
Dought
- 500g 00 flour
- 200g pork fat lard
- 200g sugar
- 100ml water
- 2 whole eggs
- 1 pizzico di sale
- 8g baking powder
- 1 organic orange peel
Custard
- 500ml whole milk
- 100g 00 flour
- 100g sugar
- 3 whole eggs
- 1 organic lemon peel
Filling
- 30 sour black cherries in syrup
- 150g powdered sugar
Follow Us
Directions
Wash the lemons thoroughly with cold water to remove any dirt or pesticides.
Using a vegetable peeler or a sharp knife, peel the outside of the lemons, being careful to remove only the yellow part of the peel, avoiding the white part.
Add the flour, sifting it and making sure that no lumps form.
Strain the milk to remove any skin and lemon peel.
Mix the two mixtures well and pour them into a clean pan.
Let the custard thicken over a moderate heat, stirring constantly.
When the custard is ready, pour it into a bowl and stir dizzily with the whisk so that it becomes nice and soft. Then cover with a damp cloth and leave to cool.
While the custard cools, we knead the shortcrust pastry. On the pastry board, pour the flour and make the “fountain”*.
Place the sugar in the well, break the eggs, add the water and sprinkle the baking powder all over the flour.
Grate the orange peel over all the flour, then take the lard at room temperature and put it in small pieces over all the flour.
Knead all the ingredients quickly, to ensure that the dough does not overheat with the heat of your hands.
Roll the dough into a ball, then flatten it a little and wrap it in a cloth and leave to rest in the fridge for at least 30 minutes.
Roll out the dough with a rolling pin, flouring it and turning the dough several times, until it reaches a thickness of 4-5 mm/0.2in.
Take 2 round pasta cutters, one a little larger than the other. Cut the dough to create an equal number of discs in the two different sizes.
Using 2 teaspoons, place the cream in the center of the smaller discs, leaving an edge of about 1 cm.
For each filled disc, place 1 black cherry on the custard.
Cover the filled discs with the other larger pastry discs, sealing the edges well.
Bake the cookies in a preheated oven at 180°C/360°F for approximately 20-25 minutes, or until golden and crisp.
Once cooked, let them cool, dust them with icing sugar and serve.
Tips
- If the pastry breaks when you use it, it means that it is not yet ready, so roll it out on baking paper.
- When rolling out the shortcrust pastry, always flour it after each turn, otherwise it will stick.
- Lemon must be washed and dried.
- As an alternative to lemon, you can use a sachet of vanillin or a spoonful of vanilla in the cream.
- Cut the peel with the vegetable peeler, so as not to remove the white part of the lemon which is bitter.
- To cook the cream, do not use the same pan in which you boiled the milk, otherwise it will stick to the bottom.
- *The “fountain” is the hole you make in the flour to keep the liquid ingredients from coming out.
Storage
- The cookies custard and black cherry can be kept for two days in a cool place at room temperature but, if it is hot, they should be put in the fridge.
Equipment
- Saucepan (Pot)
- Wooden ladle
- Round pasta cutter in 2 different sizes
- Rolling pin
- Pastry board
- Pot Licker*
- Planetary mixer or mixer
- Colander or Sieve
- Cooker
- 2 Spoon
- 2 Teaspoons
- Whip
- Oven
- 2 baking trays
- Greaseproof paper
- Refrigerator
- Vegetable peeler
- Tray
Category
baked buffet cheese Cilento cream dessert dough eggs homemade italian italian dish italian food Italy kitchen mediterranean diet pasta recipe snack sweet traditional
