Easter is a time for celebration, family, and of course, delicious treats! This year, ditch the predictable chocolate bunnies and embark on a culinary adventure with three stunning Italian Easter sweets: the creamy, ricotta-filled Pastiera, the charmingly twisted Scarcelle cookies, and the light and airy Zeppole. These traditional recipes offer a delightful blend of flavors and textures, promising a truly memorable Easter feast. Each dessert boasts a unique history and preparation, showcasing the rich culinary heritage of Italy.
Prepare to be amazed as we guide you through the step-by-step process of creating these exquisite pastries. From the fragrant orange blossom water in the Pastiera to the delicate anise flavor of the Scarcelle, and the irresistible sweetness of the fried Zeppole, each recipe is meticulously explained, making even the most challenging elements easily achievable. Get ready to impress your family and friends with this Easter sweets trio!
Tools Needed
- Mixing bowls
- Rolling pin
- Pastry bag
- Baking trays
- Oven
- Whisk
- Mixer
- Pastry molds
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pastries
- Mix flour, butter, sugar, salt, and lemon zest. Add egg and yolk, knead until smooth. Refrigerate for at least 1 hour.
- Cook wheat, milk, sugar, and butter until creamy. Let cool.
- Combine candied fruits with some cooled wheat (optional).
- Mix ricotta, cooled wheat, eggs, orange blossom water, lemon zest, and cinnamon.
- Roll out shortcrust pastry, line a pastiera mold, and fill with the ricotta mixture. Decorate with pastry strips.
- Bake the pastiera.
- Mix flour, sugar, lemon zest, salt, baking powder, eggs, oil, and milk until smooth. Let rest for 30 minutes.
- Divide dough into three parts, roll into cords, braid, and place hard-boiled eggs inside.
- Brush with egg yolk and milk, sprinkle with sugar, and bake.
Step 2. Assemble and Bake the Pastiera
- Mix flour, butter, sugar, salt, and lemon zest. Add egg and yolk, knead until smooth. Refrigerate for at least 1 hour.
- Cook wheat, milk, sugar, and butter until creamy. Let cool.
- Combine candied fruits with some cooled wheat (optional).
- Mix ricotta, cooled wheat, eggs, orange blossom water, lemon zest, and cinnamon.
- Roll out shortcrust pastry, line a pastiera mold, and fill with the ricotta mixture. Decorate with pastry strips.
- Bake the pastiera.
Step 3. Make the Scarcelle
- Mix flour, sugar, lemon zest, salt, baking powder, eggs, oil, and milk until smooth. Let rest for 30 minutes.
- Divide dough into three parts, roll into cords, braid, and place hard-boiled eggs inside.
- Brush with egg yolk and milk, sprinkle with sugar, and bake.
Step 4. Create the Zeppole
- Whisk eggs, sugar, lemon zest until light and frothy. Add oil and Alkermes, mix well. Gradually add flour and baking powder.
- Pour batter into a greased donut mold and bake.
- Beat egg whites with salt until stiff peaks form. Gradually add granulated and icing sugar, beat until glossy.
- Frost the cooled zeppole with meringue, sprinkle with colored sugar, and bake again to dry the meringue.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- For easier handling, chill the shortcrust pastry and cooked wheat before using.
- Blending part of the candied fruit with the cooked wheat makes the pastiera more palatable for those who dislike candied fruits.
- Let the pastiera rest for at least 24 hours after baking for best flavor.
- Scarcelle can be made in various sizes and shapes.
Nutrition
- N/A
FAQs
1. Can I make these recipes ahead of time?
Yes! Pastiera is best made a day or two in advance to allow the flavors to meld. Scarcelle can be baked a few days ahead and stored in an airtight container. Zeppole are best enjoyed fresh but can be reheated gently.
2. What are the key ingredients I need to have on hand?
For all three, you'll need basic baking staples like flour, sugar, and eggs. Specific ingredients vary: Pastiera needs ricotta, wheat berries, and orange blossom water; Scarcelle requires anise seeds; and Zeppole need yeast and oil for frying.
3. Are these recipes difficult for a beginner baker?
Pastiera has more steps, but the others are manageable for beginners. Take your time, follow the instructions carefully, and don't be afraid to experiment! Each recipe has a level of difficulty that can be found in the recipe's description.
So there you have it – three stunning Italian Easter treats to impress your loved ones and elevate your Easter celebrations. From the delicate sweetness of the Zeppole to the rich flavors of the Pastiera and the charming twists of the Scarcelle, these recipes offer a diverse and delightful Easter dessert experience. Happy baking, and Buon Pasqua!