Olandesine are puff pastry sweets from the Ligurian tradition, created to recycle leftover croissants.
Being Ligurian, I couldn’t help but try them: I discovered them while flipping through an ancient cookbook.
Their origin dates back to the 1960s in a pastry shop in Novi Ligure.
If you happen to go to Genoa, you will find them in local bars and pastry shops.
The name olandesina derives from their shape, reminiscent of the braids that were typical hairstyles of Dutch women.
They are made with butter and filled with custard cream.
I made some modifications using sourdough and butter only in the layering.
The custard cream is eggless.
The process is long, but you will be satisfied with the result.
You can do everything by hand or use a stand mixer.
P.S.: I also recommend trying:
- Difficulty: Difficult
- Cost: Medium
- Rest time: 20 Hours
- Preparation time: 1 Hour
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for olandesine
- 0.9 oz all-purpose flour
- 1.06 oz sourdough starter
- 0.88 oz water
- 1 tsp sugar
- 10.6 oz Manitoba flour
- 0.4 cup heavy cream
- 0.4 cup yogurt
- 2.1 oz sugar
- 1 pinch salt
- lemon zest (grated)
- 4.4 oz butter
- custard cream
- to taste granulated sugar
Tools
- 1 Bowl
- 1 Saucepan
- 1 Spoon
- 1 Grater
- 1 Baking sheet
- 1 Parchment paper
- 1 Rolling pin
- 1 Knife
Steps for olandesine
Prepare the starter in the evening:
In a bowl, pour the flour, sourdough starter, sugar, and warm water (heated for a few seconds in a saucepan).
Mix with a spoon until you form a smooth mixture. Cover and let it rest in a warm place overnight.
Prepare the dough:
In a bowl, pour the starter, the Manitoba flour, sugar, and start kneading.
Add the salt, yogurt, cream, and grated lemon zest.
Move to the table and continue until you form a ball.
Roll it out on a rectangular baking sheet (mine was 12.6 inches x 9.8 inches), cover it with plastic wrap and store it in the fridge for about 8 hours.
After the resting time, take the dough out of the fridge and set it aside.
Prepare the lamination:
Place the butter between two sheets of parchment paper and roll it very thin with a rolling pin.
Form a rectangle measuring 5.9 inches x 3.9 inches.
Move the dough from the baking sheet to the table (dusting with a little flour if necessary) and roll it out again with a rolling pin. Place the rolled-out butter in the center and fold: fold one side to the middle and then the other.
Roll with a rolling pin to seal the edges.
Place the dough in the fridge to rest for 30 minutes. Take the dough again and fold one edge a quarter and the other edge until the previously folded one. Fold the dough over itself
and roll with a rolling pin. Return to the fridge for another half hour.
Take the dough again and roll it out with the rolling pin into a sheet almost 0.4 inches thick.
With a sharp knife, cut 8 strips lengthwise.
Roll each strip on itself and form a heart. Repeat the process with the remaining strips.
Place the olandesine on a baking tray lined with parchment paper
and let them rise in a warm place for about 3 hours.
Prepare the custard cream following the recipe here halving the doses.
When the custard cream is cold, fill the gaps of the olandesine and sprinkle the surface with granulated sugar.
P.S.: Those who prefer can also sprinkle the surface with a little milk.
Preheat the oven to 356°F in static mode and bake the olandesine for about 20 minutes.
Let them cool down and they’re ready to enjoy.
