Bocconotto

Name: Bocconotto
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 300 g di farina; 3 tuorli d’uovo; 100 g di burro,; 100 g di zucchero

Soft pastry sweets, cooked in molds and filled with jam, cream or ricotta with candied fruit.

4 servings

Easy

The bocconotto is a small, individually shaped baked dessert, perfect for a sweet break or a simple end to a meal. It combines a soft shell made from flour, egg yolks, butter, and sugar with a creamy or fruity filling, depending on the filling choice. Baking in truncated cone-shaped aluminum molds gives the dessert a regular shape and allows the pastry to hold the filling. The ideal result is a lightly golden surface, a tender texture, and a delicious interior, finished with a dusting of sugar. The bocconotto is prepared with this basic approach; filling variations based on other ingredients are also possible, including cream, jam of black cherry, quince jam, ricotta and candied fruit.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the dough

Combine the egg yolks, butter and sugar, then mix the ingredients until you get a smooth batter. a mixture uniform. Add the flour and knead continuously: work the dough until it becomes velvety, soft, and free of dry particles. Do not stop kneading until the dough is smooth and easily shaped.

Butter the molds

Carefully butter the aluminum cone-shaped molds, distributing the grease evenly along the inside walls. Do this before rolling out and arranging the pastry, so the surface is evenly coated and the cake is easier to remove once it has cooled.

Line the molds

Line the buttered molds with the pastry, pressing it down onto the base and sides without leaving any gaps. Maintain an even layer, as an even lining supports the filling and allows for even baking. Make sure the pastry reaches the edges of the mold.

Add the filling

Fill the pasta shells with a filling of your choice from jam, cream or ricotta with candied fruitSpread the filling evenly and sparingly, leaving the edges free to prevent spillage during baking. Choose a firm consistency that will fit inside the mold.

Bake in the oven

30 min

Bake the molds at medium heat for about 30 minutes. Bake until the pastry is dry and lightly golden on the surface, with the filling still inside. The indicated time is the guideline for this recipe; check the pastry's color before removing the bocconotti.

Cool and complete

Let the bocconotti cool completely before unmolding them, so the pastry can firm up and the filling retains its structure. After cooling, carefully remove them from the molds and sprinkle the tops with sugar. Serve when they are cold and firm to the touch.

Chef's Tips

Butter the molds well before lining them, so that the bocconotti will be easier to remove from the molds after they have completely cooled.