Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ericine Genovesi: Sicilian Pastry Parcels Filled with Velvet Lemon Cream
Delicate shortcrust pastries from the medieval hilltop town of Erice, filled with silky lemon-scented cream — a timeless Sicilian treat perfect for any season.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 2 eggs
- ✓ 200 g margarine (cold, not melted)
- ✓ 200 g caster sugar
- ✓ 20 g baker’s ammonia
- ✓ 100 ml warm milk
- ✓ 2 sachets of vanilla sugar or a few drops of vanilla extract
- ✓ Grated lemon zest
- ✓ 1 litre whole milk
- ✓ 200 g caster sugar
- ✓ 2 egg yolks
- ✓ 100 g wheat starch or potato starch
- ✓ Icing sugar, for dusting
📊 Nutritional Information
High above the coast of Trapani, in the misty medieval village of Erice, lies one of Sicily’s most treasured pastries: the genovesi ericine. Soft, delicate parcels of buttery shortcrust, each hiding a generous spoonful of warm, fragrant cream — they’re the kind of treat that makes you pause for a moment before taking the first bite.
These pastries have deep roots in the convent traditions of San Carlo, where generations of nuns perfected their famously silky custards and impossibly tender doughs. Their name, so the story goes, was inspired by the rounded shape of the Genoese sailors’ hats once seen in the port of Trapani.
Today, thanks in no small part to the iconic pastry maker Maria Grammatico, genovesi have become beloved across Italy. Light, comforting and quietly elegant, they’re delightful at any time of year — especially with a small glass of Passito di Pantelleria to bring out their citrusy sweetness.
👨🍳 Preparation
- 1
Whisk the egg yolks with the sugar until thick and pale.
- 2
Add the lemon zest, milk and starch, stirring to combine.
- 3
Cook the mixture over medium heat, stirring constantly, until thickened.
- 4
Leave the cream to cool, then whisk again until smooth.
- 5
For the pastry dough, mix the margarine with the flour, sugar, vanilla and baker’s ammonia.
- 6
Add the eggs, lemon zest and milk, working the mixture into a smooth dough.
- 7
Roll out the dough and cut out circles using a round cutter.
- 8
Place a spoonful of cream in the centre of each circle and top with another disc of dough.
- 9
Bake at 240°C for around 10 minutes, until lightly golden.
- 10
Dust with icing sugar and serve once cooled.
💡 Tips and Variations
Try filling the pastries with ricotta cream or classic custard if you fancy a twist. A little orange zest in the filling adds a bright, fragrant note that works beautifully with the shortcrust.
📦 Storage
- • Keep in the fridge for up to 3 days.
- • You can freeze baked genovesi for up to a month.
- • Reheat in the oven at 160°C for 5 minutes before serving.
🍷 Pairing
These pastries are sublime with a chilled glass of Moscato Passito di Pantelleria served at around 8–10°C — its aromatic sweetness enhances every citrusy, creamy bite.
I hope this recipe inspires you to bring a touch of Erice’s charm into your kitchen. Genovesi are a true Sicilian classic — comforting, elegant and steeped in history. Enjoy every bite!
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