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Erice genovesi

Erice Genovesi: Shortcrust Pastry Delights with Cream

Discover the delightful Erice genovesi, the iconic sweet from Erice, perfect for any occasion and to be enjoyed all year round!

Author: Giuseppe Rizzo • Published on: October 4, 2012
Categories: Desserts
Tags: ammonium for sweets flour 00 flour milk lemons margarine trapani eggs vanillin sugar
⏱️
Prep Time
1 hour and 15 minutes
🔥
Cook Time
10 minutes
👥
Servings
6 pastries
📊
Difficulty
Medium
💰 Low
🗓️ Year-round
⭐ 4.9/5

🛒 Ingredients

  • ✓ 500 g plain flour
  • ✓ 2 eggs
  • ✓ 200 g unsalted margarine
  • ✓ 200 g caster sugar
  • ✓ 20 g baking ammonia
  • ✓ 100 ml warm milk
  • ✓ 2 sachets of vanilla powder
  • ✓ Lemon zest
  • ✓ 1 litre of milk
  • ✓ 200 g caster sugar
  • ✓ 2 egg yolks
  • ✓ 100 g wheat starch or potato starch
  • ✓ Icing sugar for dusting

📊 Nutritional Information

Calories
350 kcal
Protein
6 g
Fat
15 g
Carbohydrates
48 g
Fiber
2 g
Sugars
25 g
Sodium
50 mg

Erice genovesi are a true culinary symbol of the medieval town of Erice, perched atop Mount San Giuliano. 
These little pastries, perfect for any season, are the result of an ancient baking tradition passed down by the nuns of the San Carlo convent. 
Genovesi are shortcrust pastry tarts filled with a delicate cream, whose aroma and flavour instantly evoke the atmosphere of Erice's cobbled streets, especially during cool spring evenings or misty winter mornings. Their origin is shrouded in mystery, but it is said that the name 'genovesi' comes from their shape, which resembles the hats worn by Genoese sailors who once frequented the port of Trapani. 
Today, thanks to iconic figures like Mrs. Maria Grammatico, genovesi have gained national fame, bringing a piece of Sicily to every corner of Italy. 
They are ideal enjoyed with a glass of Moscato Passito di Pantelleria, which enhances their aroma and sweetness.

👨‍🍳 Preparation

  1. 1

    Beat the egg yolks with the sugar until thick.

  2. 2

    Add the lemon zest, milk, and starch, mixing well.

  3. 3

    Cook the mixture over medium heat, stirring until it thickens.

  4. 4

    Allow the cream to cool and beat until smooth.

  5. 5

    For the dough, mix the margarine with flour, sugar, vanilla, and baking ammonia.

  6. 6

    Add the eggs, lemon zest, and milk, kneading until smooth.

  7. 7

    Roll out the dough and cut circles using a round cutter.

  8. 8

    Place some cream in the centre of each circle and cover with another dough disc.

  9. 9

    Bake at 240°C for 10 minutes until golden brown.

  10. 10

    Dust with icing sugar and serve once cooled.

💡 Tips and Variations

You can vary the genovesi filling, for example by using ricotta cream or custard. For a touch of freshness, add some grated orange zest to the cream.

📦 Storage

  • • Store in the fridge for up to 3 days.
  • • You can freeze cooked genovesi for up to a month.
  • • Reheat in the oven at 160°C for 5 minutes before serving.

🍷 Pairing

Erice genovesi pair perfectly with a glass of Moscato Passito di Pantelleria, served at a temperature between 8 and 10 degrees.

I hope this Erice genovesi recipe has inspired you to try an authentic piece of Sicilian tradition. Thank you for following along, and enjoy your meal!

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