BOCCONOTTI PASTRIES (CUSTARD & JAM FILLING)
Bocconotti Pastries are small, sweet-filled Italian treats that are as charming as they are delicious. Originating in Southern Italy, particularly in regions like Abruzzo, Calabria, and Puglia, these pastries are traditionally made with a tender shortcrust pastry filled with ingredients such as jam, chocolate, or almond paste. Their name, Bocconotti, translates to “small bites,” reflecting their perfect size for enjoying with a cup of coffee or as a dessert.
In this article, we’ll explore the history of Bocconotti Pastries, provide a step-by-step recipe, and share tips and variations to make them your own.
The Origins of Bocconotti Pastries
Bocconotti Pastries have a rich culinary history tied to Italian traditions. While the specific origin story varies by region, they are commonly associated with festive occasions such as Christmas and Easter. Each area of Italy adds its own touch to the recipe, from the type of filling used to the shape and size of the pastries.
These delightful treats are celebrated for their balance of crisp, buttery pastry and flavorful filling, making them a timeless favorite in Italian households.
Today I present my version with a custard and jam filling.
Bocconotti Pastries Recipe:
INGREDIENTS:
Makes about 12 bocconotti
- 1 dose of pastry crust dough
- 1 dose of pastry cream see recipe here
- 12 Italian black cherries in syroup (better if “Fabbri” but any other brand will do). I use peach jam.
- icing sugar for dusting
METHOD
Preheat the oven on 350 F.
Roll out the dough with a rolling pin on a floured worktop, about 0.40 inches thick.
Cut 12 discs (for the bocconotto cup) with a round pastry cutter (or a wine glass 😉 and 12 other smaller discs (for the bocconotto top) with a smaller cutter.
Place the boggier discs in the cupcake forms.
Fill with pastry cream and add a black cherry (or jam) on the top.
Cover with the smaller disc, seal it well to the filled cup
Place in the oven for about 20 minutes or till the top gets a little darker (the cooking ime depends on your oven).
When cooked and cooled, take off the form and dust the top with a lot of icing sugar…
your bocconotti are ready…Buon appetito!
Tips for Perfect Bocconotti Pastries
- Chill the dough: Refrigerating the dough ensures it’s easier to handle and creates a tender, flaky texture.
- Don’t overfill: Leave enough room for the pastry to seal properly without leaking.
- Experiment with fillings: Try combinations of jam and chocolate or add chopped nuts for extra texture.
- Use proper molds: Traditional Bocconotti molds or small muffin tins help achieve the perfect size and shape.
Variations of Bocconotti Pastries
- Nutella-Filled Bocconotti: Use Nutella as the filling for a modern twist.
- Ricotta and Lemon: Mix ricotta cheese with lemon zest and sugar for a creamy filling.
- Holiday Spices: Add cinnamon or nutmeg to the dough for a festive flavor.
- Savory Version: Use a savory filling like ricotta and spinach for a unique appetizer.
Serving Suggestions
- With Coffee or Tea: Bocconotti are perfect with a warm cup of espresso or herbal tea.
- As a Gift: Wrap them in decorative boxes for a thoughtful homemade gift.
- On a Dessert Platter: Pair with other Italian treats like biscotti, cannoli, or tiramisu for a stunning spread.
Conclusion
Bocconotti Pastries are a delightful combination of tradition, flavor, and elegance. Whether filled with jam, chocolate, or almond paste, these bite-sized treats are sure to become a favorite in your home. Try this recipe today and enjoy the sweet simplicity of authentic Italian baking!
