Anna Sultana’s Żeppoli ta' san Ġużepp II / St. Joseph's Zeppole

St. Joseph’s feast day is this weekend.

Back in March, 2010 I wrote about Carmela Soprano's Sfingi, and Ma's Zfineg ta San Ġużepp.

Funny to think Carmela and Ma have something in common.

But, yes, if you’re from that part of Europe, you just have to celebrate St. Joseph by enjoying a pastry.

Since then I’ve posted a few other recipes that would be suitable for St. Joseph’s big day:

Anna Sultana's Zeppoli ta' san Guzepp 

           - Fried choux pastry with sweet ricotta filling and honey coating

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Carmela Soprano's Cream Puffs / Baked Sfingi and Ricotta Cream Filling

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp 

Okay… those are the recipes that most Moms would make.

But then, of course, there’s a more elaborate Zeppoli.

It’s kind of like Sfogliatelle, better known as Shfooyadell’. 

Great to eat, hell to make.

This is not something for a beginner - or a sane person - to make on a regular basis.

But, if you want to show off, or put an in-law in her place, this recipe could do it.

And all the while that your in-law is fuming, you could smile sweetly and say you went to all that trouble for good old St. Joseph.

Yeah, right, like the Blessed Virgin would’ve done the same.

Hints:

If you don’t want to peel the fruit use

2 teaspoons lemon extract

1/2 teaspoon orange extract

This also saves the mess of fishing the peels out of the pudding.

The peeled fruit could be added to a pitcher of sangria.

The egg whites could be used for the cookies, Dead Man's Bones, or Baked Alaska, or a healthy egg white omelet.

Waste not, want not.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Try to not fill the Żeppoli until you are ready to serve them.

They really don’t age well.

Well, the same could be said about that in-law.

                        Żeppoli ta' san Ġużepp

Filling

Peel

2 lemons
1/2 orange

Set aside.

Beat together

2 Cups Milk

6 egg yolks

Place in a small pot

1/2 Cup and 2 Tablespoons sugar
1/4 Cup and 2 Tablespoons flour

Stir them until they are well blended.

Gradually stir in 

2 Cups Milk

Gradually stir in the milk / egg yolk mixture.

Add the lemon and orange peels.

Place the pot on the stove over low heat.

While stirring constantly, cook until the milk thickens.

Remove the pot from the heat and discard the peels.

Set the pot aside and let the pudding cool to room temperature.

Stir occasionally to prevent a thick skin from forming.

Pastry

Combine

2 Cups flour

1/2 Cup sugar

In a large pot place

1 3/4 Cups water

4 ounces butter

Place the pot on the stove over high heat.

Heat to boiling.

When the butter has melted, reduce the heat.

While the pot is still on the stove, gradually stir in the flour / sugar mixture.

Stir until the mixture forms a ball.

Continue stirring the dough on the stove for 10 minutes.

Remove the pot from the heat.

Let the ball of dough cool completely.

While the dough is cooling, cut a dozen 4 x 4 inch squares foil.

Beat into the dough, one at a time

6 eggs

Beat until smooth.

The dough will become softer, almost like a batter.

Place the dough in a pastry bag.

On each square of foil, starting from the centre, squeeze the dough from the pastry bag to form a bird's nest with a hollow space in the middle. 

The bird’s nest is called a Żeppola.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough (see hints).

While the Żeppola is still on the foil, put 2 or 3 into the hot frying oil. 

Don't crowd or they won't fry properly.

The paper will separate from the Żeppola and you will be able to remove it.

Turn them several times until they turn golden-brown on both sides, about 3 minutes.

Remove the Żeppoli with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Cool the Żeppoli thoroughly.

Arrange the Żeppoli on a platter.

Put the filling in a clean pastry bag.

Fill the centre of each Żeppola with some custard.

Garnish the custard centre of each Żeppola with

a maraschino cherry

Dust with 

Confectioners’ sugar

Serve, sit back and expect compliments.

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Salads are great.

They leave plenty of room for desserts.

To my way of thinking, it all balances out in the end.

I’ve noticed that people have searched for traditional recipes at a variety of times.

I’ve seen people look for fruitcake recipes in the spring.

Maybe they just like to plan ahead.

If you’re in the mood for a doughnut - or just want to get ready for the feast 

of St. Joseph on March 19 - here’s the recipe for Carmela’s Sfingi from Entertaining with The Sopranos.  It is also called St. Joseph's Day Zeppole.

Sfingi has a lot of Mediterranean mojo attached to it.

As Carmela explained: 

If it is not St. Joseph's Day, you can just shake these, without the filling, 

in a bag with cinnamon sugar and serve them like donuts.

If there's someone in the crowd who is lactose intolerant, Bobby's recipe for Zeppole in his chapter If I Couldn't Eat, I'd F**king Die in Artie Bucco's The Sopranos Family Cookbook is also good.

Or you can just serve them as unfilled donuts.

Hint:

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

                        Sfingi 

Makes 12

For the Filling

In a medium bowl whisk together until smooth

15 ounces ricotta

3/4 Cup confectioners’ sugar

1 teaspoon vanilla

Stir in

1/4 Cup mini chocolate chips

1 Tablespoon finely chopped candied citron or orange peel

Cover and refrigerate overnight.

For the Sfingi

In a medium saucepan place

1 Cup water

1/2 stick (4 Tablespoons) unsalted butter

1 teaspoon salt

Bring to a boil over medium heat.

Cook until the butter melts.

Remove from heat.

Add all at once

1 Cup flour

Stir well until the flour is completely mixed in.

Return the saucepan to the medium heat.

Cook, stirring constantly for 3 minutes, until the dough

begins to leave a thin film on the bottom of the pan.

(Don’t rush this - you want the dough to dry so the puffs will be crisp.)

Scrape the dough into a large bowl.

With an electric mixer or wooden spoon, beat in

ONE AT A TIME

4 large eggs, at room temperature

Continue to beat until smooth and shiny, about 2 minutes.

In a deep saucepan or deep fryer pour

about 3 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

With a tablespoon, scoop a rounded spoonful of batter.

With another spoon, carefully scrape the dough into the hot oil.

Be careful that it doesn’t splash.

Continue to add spoonfuls of dough.

The dough will puff up, so don’t add too much.

Don't crowd or they will stick together and won't fry properly.

Cook, stirring a couple of times, about 4 minutes,

until the balls break open.

Continue to cook another 2 minutes, until crisp and golden brown.

Remove the sfingi with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Let cool slightly.

With a small knife, split the sfingi partway open.

Spoon the Ricotta Cream Filling into the puffs, allowing a bit to show in the split.

Press into the cream of each

a halved candied cherry (12 halves)

Place on a platter.

Sprinkle the sfingi with 

2 Tablespoons chopped unsalted pistachios

Dust with 

Confectioners’ sugar

If filled, they are best served right after they are made.

Carmela Soprano's Mille Foglie - Napoleons / Pastry Cream Filling

There is a ton of Easter leftovers in the fridge.

And another ton of chocolate bunnies, eggs and assorted shapes on the counter.

No need to do any baking now.

Perfect time to sit down and read an 'I'll never make that' recipe for relaxation.

And where better to find a recipe like that than in Bobby Bacala's chapter

If I Couldn't Eat, I'd F**king Die in Artie Bucco's The Sopranos Family Cookbook?

Ahh… Mille Foglie.

I've usually bought Napoleons at a bakeshop.

I'm more familiar with them being iced with vanilla and chocolate stripes.

A knife would be dragged through, in opposite directions, to jazz up its appearance.

This is simpler - just a dusting of confectioners' sugar.

Whom am I kidding?

There's nothing simpler than going to the bakeshop.

Hint:

The plastic wrap is pressed onto the surface to prevent a skin from forming.

It would work with homemade puddings, too.

If that sort of thing bothers you.

                        Mille Foglie

Serves 8

For the Pastry Cream

In a heavy saucepan, over medium heat, bring to a simmer

1 Cup milk

1/4 Cup sugar

Stir to dissolve the sugar.

Remove from the heat.

In a large heatproof bowl whisk together

3 large egg yolks

1 Cup milk

Place in a sieve

1/4 Cup flour

Sift the flour over the egg yolks.

Whisk until smooth.

Gradually beat in the hot milk.

Transfer the mixture to the saucepan and return it to the stove.

Over medium heat cook, stirring constantly, until it comes to a boil.

Reduce the heat and cook another 30 seconds.

Remove from the heat and stir in

2 teaspoons vanilla

Place the cream in a bowl.

Cover the bowl with plastic wrap, pressing it onto the surface of the cream.

Refrigerate until chilled.

For the Pastry

On a lightly floured surface place

1 pound frozen all-butter puff pastry (thawed)

Roll out to a 14 x 12 inch rectangle.

Place the pastry on a large ungreased baking sheet.

Refrigerate for 30 minutes.

Preheat oven to 400º

With a fork, prick the dough all over.

Invert another ungreased baking sheet on top of the dough.

Bake for 10 minutes.

Remove the baking sheet, prick the dough again.

Bake for 15 to 20 minutes, until the pastry is golden brown.

Slide the pastry onto a rack and cool completely.

Place the pastry on a cutting board.

With a serrated knife, using a sawing motion, cut the pastry into 3 equal strips.

Place one strip on a serving platter.

Spread half of the pastry cream on it.

Top with a second strip and the remaining pastry cream.

Place the remaining strip on top.

Refrigerate up to 4 hours before serving.

Sprinkle the Mille Foglie generously with

Confectioners' sugar

With a serrated knife, using a sawing motion, cut into 1 1/2 inch slices and serve.

Would I make Mille Foglie again?

Ah, no.

But the pastry cream would be nice in a tart shell.

Maybe topped with a fresh strawberry or a few raspberries.

And the cooled cream's skin wouldn't bother me at all.

One recipe down.  Twenty-seven more to go.

Carmela Soprano's Sfogliatelle / Shfooyadell' (Baked Ricotta-Filled Pastries)

It's summer.

It's hot.

It's certainly too hot to make Sfogliatelle.

Or Shfooyadell' if you want to sound like a paisano.

For the most part, I really like Artie's The Sopranos Family Cookbook.

The Sfogliatelle recipe is in the If I Couldn't Eat, I'd F**king Die chapter. 

This chapter is making Artie's Mia Cucina chapter look practical. 

I mean, you could f**king die making some of the recipes in this chapter.

Bobby Bacala, author of the F**king Die chapter, said his dear Ma, Mr. Falcone the baker, and Sfogliatelle are the things he associates with a contented life.

It takes all kinds.

Well, some people like to read recipes.

So here, for your reading pleasure, is the recipe for Sfogliatelle.   

    

                        Sfogliatelle / Shfooyadell' 

Makes 12

Dough

Put in a food processor

3 Cups unbleached all-purpose flour

1 teaspoon salt

Add 

1/4 Cup solid vegetable shortening or lard

4 Tablespoons unsalted butter

Pulse until the mixture resembles coarse crumbs. 

With the machine running, add 

1 teaspoon honey

1⁄2 Cup water

Add more water a spoonful at a time until the dough begins to form a ball. 

Transfer the dough to a lightly floured surface. 

Knead the dough 1 minute, or until smooth. 

Flatten the dough into a disk and wrap it in plastic. 

Refrigerate for at least 1 hour, or overnight.

Filling

Stir together in a medium saucepan

1 Cup water

1/4 Cup sugar

1/4 Cup fine semolina or Cream of Wheat cereal

Place over medium heat.

Bring to a simmer, stirring constantly. 

Cook for 2 minutes, or until the mixture is thick. 

Remove from the heat.

       

Stir in

1 Cup ricotta 

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon grated orange zest

1/4 teaspoon ground cinnamon

Mix in

1/4 Cup chopped candied citron or candied orange peel

Cover and refrigerate until ready to use.

To Assemble

Melt in a small saucepan

1/2 Cup solid vegetable shortening or lard

4 Tablespoons unsalted butter

Divide the dough into 4 pieces. 

Place one piece on a lightly floured surface. 

Keep the remaining dough covered while you work. 

With a rolling pin, roll the dough out into a rectangle 24 inches by 6 inches. 

Set the strip of dough aside while you roll out remaining pieces in the same way.

Brush one strip of dough with the melted shortening / butter. 

Place a second strip on top and repeat the brushing. 

Stack and brush the remaining pieces in the same way.

       

Beginning at one of the narrow ends, tightly roll up the stack of dough into a log. 

Wrap in plastic wrap and refrigerate for at least one hour, or until firm. 

Cover the remaining shortening mixture and refrigerate.

   

To Bake
  

Preheat the oven to 400°F. 

Line two large baking sheets with foil.

       

Trim the ends of the rolled-up dough to make them even. 

Cut the dough into twelve 1⁄2 inch slices. 

Place one slice cut side down on a lightly floured surface. 

Center a rolling pin on the slice and roll first to the top, 

then to the bottom until the dough is thin. 

Place about 2 Tablespoons of the filling to one side of the center. 

Fold the dough over and press the edges lightly to seal. 

Place the sfogliatelle on the prepared baking sheet. 

Continue making the remaining sfogliatelle in the same way.

       

Melt the reserved shortening mixture. 

Brush some over the pastries. 

Bake for 35 to 40 minutes, brushing two more times with the shortening, 

until the pastries are golden and crisp.

Slide the sfogliatelle onto a rack to cool slightly. 

Before serving sprinkle with

Confectioners’ sugar

       

Sfogliatelle are best served warm. 

If making then ahead, let them cool completely, then refrigerate 

or freeze them tightly wrapped in plastic. 

Reheat in a 350° oven for 10 minutes.

Would I make Shfooyadell'?

NO.

But, I hope you enjoyed reading the recipe. 

One recipe down.  Ninety more to go.  

Carmela Soprano's Cannoli Dessert with Ricotta Cream Filling

Cannoli was a holiday staple at Aunt Betty's house.
They came fresh in a nice white box.
From a local bakery.
And we ate them right away.

They don't keep well.
The shells get soggy.

In Malta we also have a dessert called Cannoli.
It's way easier than Carmela's recipe.

And healthier.

Check out my Ma's recipe for Cannoli.

Easy, right?

Italian Cannoli, like doughnuts, are a much loved dessert.

But, Italian cannoli, like doughnuts, are usually bought.

Well, not according to The Sopranos Family Cookbook.

In the If I Couldn't Eat, I'd F**king Die chapter, the cannoli are home made.

Right.

Okay, cooking is Artie's job.

I really, really doubt if Carmela made them.

If you are curious about how they're made - here's the recipe.

Some hints:

The filling can be made up to 24 hours before serving.

If you do not have enough cannoli tubes for all of the dough, 

lay the pieces of dough on sheets of plastic wrap and keep them covered 

until you are ready to use them. 

Reusing the cannoli tubes?  Let them cool before wrapping them in the dough. 

The cannoli shells can be made up to 2 days before serving. 

Store in a sealed container in a cool, dry place before filling.

Fill within 1 hour of serving. 

Cannoli tubes are available at kitchenware shops, generally in sets of four. 

You can reuse them, but it is easier if you have at least eight to work with.

It's even easier to buy Cannoli at a good Italian bakery.

                        Cannoli

Makes 16

Shells

In the large bowl of an electric mixer, combine

2 Cups flour (plus more as needed)

1 Tablespoon sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Stir in

3 Tablespoons vegetable oil

About 1/2 Cup dry white wine, to make a soft dough

Turn the dough out onto a lightly floured surface.

Knead it until smooth and well blended, about 2 minutes.

Shape the dough into a ball. 

Cover with plastic wrap and let rest at room temperature for at least 30 minutes. 

Cut the dough into 4 pieces. 

Roll a piece so that it's 4 inches wide and thin enough to see your hand through. 

Measure the length of your cannoli tubes.

Cut the strip of dough crosswise into pieces about 1 inch shorter. 

Continue rolling out the remaining dough. 

Oil the cannoli tubes. 

Place a cannoli tube on one piece of dough at an angle, from corner to corner. 

Fold the two other corners of the dough around the tube, 

being careful not to stretch the dough or pull it tightly. 

Dab a little of 

1 egg white, beaten

on the dough where the edges overlap.  

Avoid getting egg white on the tube, or the cannoli will stick to it. 

Press the overlap to seal. 

Repeat with the remaining dough.

Line a baking pan with paper towels. 

Into a deep fryer pour 2 inches of

Vegetable oil 

Heat to 375°F on a deep-frying thermometer. 

Carefully lower a few of the cannoli tubes into the hot oil. 

Do not crowd them. 

Fry the shells until golden, about 2 minutes, turning so they brown evenly.

With tongs remove the cannoli tubes.

Hold them straight up so that the oil flows back into the pan. 

Drain the tubes briefly on the paper towels.

While they are still hot, carefully slide the cannoli shells from the tubes: 

Grasp each tube with a pot holder and pull the cannoli shell off the tube with 

a pair of tongs, or with your hand protected by an oven mitt or towel. 

Cool the shells completely on the paper towels. 

Repeat with the remaining dough. 

Set aside. 

Ricotta Cream Filling

Line a large strainer with cheesecloth. 

Place the strainer over a bowl. 

Scrape into the strainer

2 pounds whole or part skim milk ricotta

Cover with a piece of plastic wrap and a small plate. 

Weight the plate with a heavy can. 

Let the ricotta drain in the refrigerator for several hours.

Put the ricotta in a food processor and blend it until creamy. 

Add 

1 1⁄2 Cups confectioners’ sugar

1 teaspoon vanilla extract

1⁄2 teaspoon ground cinnamon

Blend until smooth. 

Transfer to a bowl.

Stir in 

1 ounce semisweet chocolate, chopped

2 Tablespoons chopped candied orange peel

Cover and refrigerate.

To assemble

Fill a heavy-duty plastic storage bag, with the ricotta cream. 

Cut about 1⁄2 inch off one bottom corner. 

Insert the bag's tip in a cannoli shell; squeeze gently until the shell is half-filled. 

Turn the shell and fill from the other side. 

Smooth the cream with a small spatula. 

Repeat with the remaining shells and cream. 

If desired, decorate the ends with 

Chopped candied cherries or candied orange peel 

Place the cannoli on a serving platter and sprinkle with 

Confectioners’ sugar 

Serve within 1 hour. 

Would I make Carmela's Cannoli?

NO.

But, the Ricotta Cream Filling is nice on sponge cakes.

One recipe down.  Ninety-two more to go. 

Carmela Soprano's Pasticiotti / Tartlets with Vanilla Cream Filling

I can't believe it.

We've cooked through Carmela Soprano's Entertaining with the Sopranos.

All of it.

And we have the extra pounds to prove it.

Okay... this is the last recipe.

I'm feeling verklempt.

In the Come to My House chapter of Carmela's Entertaining with the Sopranos, there's a recipe for Pasticiotti (little vanilla cream tartlets).  

It's a nice recipe to bake to end this project.

And I like that it's in the chapter Come to My House.

I feel like you've been in my kitchen.

The best room my house.

A little warning...

The filling and crust have to be refrigerated overnight.

It's worth the wait.

       

                              Pasticiotti 

                              

Serves 6

Pastry Cream Filling

In a medium saucepan heat over low heat

1 Cup milk

Heat until bubbles form around the edge.  Remove from heat.

In a medium bowl whisk until pale yellow

2 large egg yolks

1/2 Cup sugar

Whisk in

2 Tablespoons flour

Whisking constantly, gradually add the hot milk.

Return the mixture to the saucepan.

Stirring constantly, cook over medium heat until boiling.

Reduce heat and simmer 1 minute (until mixture is thickened).

Scrape the custard into a bow and stir in

1 teaspoon vanilla extract

To prevent a skin from forming, cover the custard with 

plastic wrap directly on the surface.

Let cool slightly, then refrigerate overnight, until cold.

Crust

In a large mixer bowl stir together

3 1/4 Cups flour

1/2 Cup sugar

2 teaspoons baking powder

1 teaspoon salt

Add and blend until it is the size of small peas

1/2 pound (2 sticks) unsalted butter

Beat together

2 large eggs, lightly beaten

1 Cup milk

2 teaspoons vanilla extract

Add the liquid to the dry ingredient.

Mix just until the dough comes together.

Add some ice water if the dough is too dry.

Gather the dough into a ball.

Divide the dough into 2 pieces, one piece slightly larger.

Flatten the pieces into disks.

Wrap each in plastic wrap.  Refrigerate overnight.

Tartlets

Grease 8  2 1/2 x 1/2 inch tartlet pans.

Keep the smaller piece of dough in the fridge.

On a floured surface roll out the larger dough 1/4 inch thick.

Cut the dough into 8 circles 1 1/2 inches wider than the pans.

Place each circle in a pan, and press it gently in place.

If it tears, just patch it with scraps.  DON'T PANIC.

Fill the shells about 3/4 full with the custard.

Don't overfill - the baking custard will puff and can leak.  BAD.

Roll out the remaining dough 1/4 inch thick.

Cut the dough into 8 circles slightly wider than the pans.

Place a circle on top of each tart and seal the edges by pressing with a fork's tines.

Preheat oven to 350º

Beat together

1 egg yolk

1 Tablespoon water

Brush the mixture on the top of each tartlet.

With a fork, pierce each tartlet.

Bake 30 to 40 minutes until lightly golden.

Let cool on the pans on a rack 5 minutes.

Loosen each tart by inserting the tip of a knife between the crust and the pan.

Transfer each tart to a serving platter.

Store in the refrigerator.

Before serving, dust with

Confectioners' sugar

Would I make Pasticiotti again?

Sure, for special occasions... with a few shortcuts.

It was the caboose, the last recipe, the baby.

It'll always hold a special place for me.

And I hope for you, too.

Another recipe down.  

THE END.

Anna Sultana's Prinjolata - Maltese Carnival Sweet with Butter Cream Filling

You've had a few days to get used to June.

Not so bad, is it?

Time to plan something special for a dessert.

For Father's Day.

For weddings.

For graduations.

For whatever.

Maltese recipes, for the most part, are pretty simple.

Mostly fruit and something dairy.

Great for the health, lousy for the presentation.

Okay... the family is expecting something pretty.

They've been exposed to way too much Martha Stewart.

Don't panic.

We've got something pretty.

Prinjolata is also called "Traditional Carnival Sweet".

Carnival, as in the week before Lent.

don't let that bother you.

It's just a name.

I mean, there aren't any Prinjolata police who'll come knocking at your door. 

You can make this whenever you want.

Or have to.

Like now.

Don't worry.  

It's not that hard to make. 

                        Prinjolata

Butter Cream:

Beat till light

225 g margarine

300 g confectioners' sugar

Add

1/2 teaspoon vanilla

Place in a bowl over a pan of boiling water

2 egg whites

250 g sugar

3 Tablespoons water

1/2 teaspoon vanilla

Beat with a mixer until stiff.

Remove from heat and cool.

When cool, fold the egg mixture

into the butter cream

Adding

100 g pine nuts

Cake:

Oil a deep round casserole dish.

Place in layers with the butter cream mixture

30 ladyfingers, cut into bite size pieces

Let stand overnight in fridge.

Invert on serving platter and turn out

Cover cake with 

2 containers prepared vanilla frosting

Drizzle on frosting

1 ounce unsweetened chocolate, melted

Decorate with

100 g glace cherries or candied peel or some of each

50 g pine nuts

You can use chopped almonds instead of pine nuts.

Some folks use sponge cake instead of ladyfingers.

Ma used ladyfingers.

Suit yourself.

Or the birthday boy.

It's time to party hearty!

Anna Sultana's Figolli recipe / Traditional Maltese Easter Sweet with Royal Icing and Almond Filling with and without eggs

On Saturday I posted the recipe for Carmela Soprano's Easter Sweet Bread.

The picture of the Sweet Bread in Carmela's Entertaining with The Sopranos cookbook inspired me to write a post last year about the Easter Breads of my youth.  

That post was recently included in Dust & Fire, Writing & Art by Women 2011, which was published by the Women's Studies Department of Bemidji State University.   

The Italian Sweet Bread was a major part of my family's Easter Dinner.

Well, the Sicilian part of the family.

When we moved from Corona to College Point, Ma returned to following our Maltese traditions.

For our Easters, she made a Figolli.

As I explained last year, a Figolli is harder to make than an Italian Easter Sweet Bread.

But, it is prettier.

It's more a dessert than a bread.

And it is traditional.

A little weird, but traditional.

That's just our way.

                     

                      Figolli

Makes 2 Figolli

grease 2 large baking sheets         

preheat oven to 350º           

bake 15 min., until golden brown 

Color for Easter, in advance

2 eggs

----

In a large mixer bowl, rub together

1 kilo flour

400 g butter

Add

400 g sugar

1 teaspoon almond or lemon extract

2 eggs

water or milk to make a soft dough

Turn the dough out on a lightly floured surface.

Knead about 3 minutes.

Shape the dough into a ball and place in a bowl.

Cover and let it rest about 1 hour.

Punch down the dough.

Roll out 1 cm thick and cut the figolli pairs.

Remember: you will be making a sandwich of each pair. 

Bake 15 minutes or until golden

Remove from pans

Cool completely on a rack

====

ALMOND FILLING:

Mix together

200 g ground almonds

100 g confectioners' sugar

100 g sugar

1 teaspoon almond or lemon extract

Add, to make a firm mixture 

2 egg yolks

Knead thoroughly

====

ROYAL ICING:

400 g confectioners' sugar

warm water to make a firm icing

Color different portions of the icing different colors

====

Take a pair of Figolli, cover the top of one with  

a layer of jam

a layer of almond filling

And put the other identical shape on top

Decorate the Figolli with piped royal icing 

and a decorated egg.

Want to cut down on the eggs?

No problem.

Use this

ALMOND FILLING WITHOUT EGGS:

Mix together in a medium pot

200 g sugar

1/2 Cup water

Bring to a boil

Add

1 teaspoon almond or lemon extract

When mixture 'threads' add

400 g ground almonds

Stir well and remove from heat

Let cool

Now about that mermaid...

That was Ma's traditional shape.

That was the shape of the cutter she used.

I don't know if the shape meant anything special to her.

Maybe she bought the cutter on sale.

Sometimes things become traditional after they've been used a few years.

It's too late to ask her now.

The Figolli can be cut in any holiday shape - a lamb, a basket, a cross.

Just cut a large enough shape to hold the icing and the egg.

And about the egg...

Like I said on Saturday, sometimes kids are turned off by hard cooked eggs.

Green rings and all.

No problem.

You can use a chocolate egg.

Or a few small foil-covered chocolate eggs.

This is a dessert for Easter.

Make something with ingredients the family likes.

Wishing you a Happy Easter!!