Genovesi  

CannoliCream Turnovers 

In Sicilian pastry shops the delicious pastries called genovesi are a commercial version of the breast of virgin, the baked homemade cassateddi or the minni di vergine, originally baked by the nuns in the convents. 

At the present these pastries are baked all year around and served as a snack or as dessert. 
In time the original recipe has been changed by the master bakers, to utilize the local products as a result the fillings has been upgraded to include marmalade made with local preserved fruits, vanilla or chocolate custard, ricotta or a mixture of these ingredients infused with unusual flavors or spices to give to the genovesi a distinctive taste, very agreeable to the palate. 

The outer layer of pasta frolla, is Sicilian style shortbread: egg yolks are used in this preparation in order to obtain a delicate, rich and crispy dough. 

In Palermo and Trapani the savory filling is made with the ricotta from sheep’s milk and they are called genovesi or  if filled with custard  cream, they are also called minni di vergine. 

In Catania  a rich chocolate cream is favored; in Agrigento  the genovesi, also called by other names are filled with egg less custard and cucuzzata which is sweet squash preserve and in Syracuse a particular taste is obtained by mixing ricotta with the local honey, instead of sugar.  

In other parts of Sicily the stuffing includes cannoli cream,  custard, marmalade, chocolate cream or a combination of these creams  seasoned with a blend of vanilla, lemon or orange zest, cinnamon, ginger, clove, nutmeg and sprinkled with confectionary sugar or covered with icing. 

Makes 12 Pastries

INGREDIENTS

The Crust 

· 3 cups flour – 12 oz. 

· 1 cup powdered sugar - 4 oz. 

· 1 stick unsalted butter, cold - 4 oz. 

· 4 yolks lightly whisked  

· 1 tablespoons of honey 

· ¼ teaspoon of baking powder 

· Pinch of salt 

· 2 drops of vanilla 

· Zest of 1 lemon 

· Flour for dusting 

· 1egg and 1 egg white lightly beaten for wash 

The Dough
In a medium size bowl, mix the flour, sugar, salt and baking powdered; cut the butter into bowl and blend it in. Add the yolk, honey, vanilla and the zest of the lemon. Transfer mixture into a working surface and knead for 2 to 3 minutes, or until you can gather the dough into a ball. Add some water or milk, if the dough is too hard to knead.

Shape into a ball, wrap and rest dough in the refrigerator for at least 1 hour.
 

The Genovesi with Ricotta

The Filling

Click Ricotta Cream for the recipe and make one dose. If you have any leftover cream, mix it with blackberries, raspberry, or strawberry for a tasty dessert.  

The Dough

Prepare greased baking sheet, and set oven at 400 degrees. 

Divide the dough in 4 pieces, and divide each piece into 3 pieces, shape into balls.

Roll each piece of dough with a rolling pin to ¼ inch, about 6 inches across, giving an elliptical shape and lightly brush the edges with egg wash.

The Assembly

In the center of each piece, place 1 tablespoon of filling, and pull over the stuffed dough the long way, to create a turnover in the shape of a semicircle.

Press down on the borders, making sure they are properly sealed to avoid the filling from leaking. Place the pastries in the baking sheet pan(s). Brush the top with the remaining egg wash and bake for 25 minutes or until golden brown.

Serve sprinkled with powdered sugar, lukewarm or at room temperatures.

The Genovesi with Vanilla or Chocolate Custard

Makes 9 to12 Pastries

The Vanilla Filling(Prepare a day ahead) 

INGREDIENTS

Click Custard or Pastry Cream for the recipe and prepare half dose.

·          Chocolate shavings 

·          Diced candied zuccata or citron 

·          1 tablespoon of sugar flavored with a generous pinch of cinnamon, a pinch of ground clove and a nutmeg grating.

The Chocolate Filling(Prepare a day ahead)

INGREDIENTS

Click Custard or Pastry Cream for the recipe and prepare half dose.

Add to hot custard 4 tablespoons of Dutch processed cocoa powder.

·          Chocolate shavings 

·          Diced candied zuccata or citron 

·        1 tablespoon of sugar flavored with a generous pinch of cinnamon and  a pinch of ground clove 

The Crust 

Prepare greased and floured baking sheet, and set oven at 400 degrees. 

Divide the dough in 2 pieces, roll the first piece in a lightly floured surface to a ¼ of inch thickness; use a 3 inches round cutter (or the rim of a glass) and make 10 to 12 disks. Knead the other piece of dough with any scrapes, roll out and cut as many disks, 3 ½ inches wide.

Line the small disks on the working table and lightly brush the edges with egg wash.

The Assembly

In the center of each disk place and equally divide the cream; sprinkle with chocolate shavings, candied fruit, a pinch of the flavored sugar and cover with the wider disk.

Press down on the borders, making sure they are properly sealed to avoid the filling from leaking. Place the pastries in the baking sheet pan(s), brush with the egg wash and bake for 25 minutes or until golden brown.

Serve sprinkled with powdered sugar, lukewarm or at room temperatures.

The Genovesi with Marmalade

Makes 9 to12 Pastries

The  Filling (Prepare in advance) 

INGREDIENTS

·   Skin of 3 citrus fruits mixed (lemon, orange, lime, grapefruit, etc.) 

·   Juice of ½ lemon 

·   ½ lb. of dry fruits or dry figs; stemmed and finely chopped 

·   2 oz. seedless raisins chopped 

·   1tablespoon of sugar 

·   ½ cup of honey  

·   pinch of salt 

·   ¼ teaspoon of ground cinnamon 

·   1 ground clove 

·   ¼ teaspoon of ground ginger  

·   red wine or orange juice to cover  

·   2 drops of vanilla 

·   1 cup of quince marmalade or of your preferred fruit marmalade  

Preparation: 

In a large pot without a cover, at a medium heat place the first 10 ingredients and the red wine or orange juice to cover.  

Simmer at a very low heat, stirring often. Do not cover!
After 20 minutes stir in the vanilla and continue simmering until the liquid is absorbed into the filling. It takes about 45 minutes. Transfer into a large bowl to cool, cover tightly with plastic wrap and store in the refrigerator, up to 3 days. 

When ready to use blend into it the marmalade. Any leftover marmalade spread on toasts, is a delicious breakfast treat. 

The Crust 

Prepare greased and floured baking sheet, and set oven at 400 degrees.

Divide the dough in 2 pieces, roll the first piece in a lightly floured surface to a ¼ of inch thickness; use a 3 inches round cutter (or the rim of a glass) and make 10 to 12 disks. Knead the other piece of dough with any scrapes, roll out and cut as many disks, 3 ½ inches wide.

Line the small disks on the working table and lightly brush the edges with egg wash.

The Assembly

In the center of each disk place ¾ tablespoon of marmalade and cover with the wider disk.

Press down on the borders, making sure they are properly sealed to avoid the filling from leaking. Place the pastries in the baking sheet pan(s), brush with the egg wash and bake for 25 minutes or until golden brown.

Serve sprinkled with powdered sugar, at room temperatures.