Neapolitan Mostaccioli, pastry recipe.
Simple, fragrant, too delicious.
Mostaccioli, along with roccocò and struffoli, are traditional Christmas sweets in Campania, easy to prepare, very good, spicy, fragrant, and delicious, perfect to enjoy with a good coffee, to offer to guests, or to give as gifts… This recipe is fabulous, it comes from a well-known pastry chef who teaches at the hotel school 🙂
For those who do not live in Naples, you can find the pisto by CLICKING HERE.
Try also:
- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1/2 cup honey
- 1/2 cup apricot jam
- 2 cups hazelnut pieces
- 10 g fantasy rum
- 1/2 cup water
- 1 1/4 cups granulated sugar
- 10 g pisto
- 8 g baking ammonia
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla essence
- 1 pinch salt
- 750 g 55% dark chocolate
- 20 g glucose (or butter)
Tools
- 1 Stand mixer
- 1 Cookie cutter
- 1 Pastry board
- 1 Rolling pin
- 2 Baking trays
- 1 Pot
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Spatula
- 1 Oven
Steps
Place the apricot jam, honey, and sugar in a small saucepan and melt it over low heat, stirring very often.
Once melted, turn off the heat and add the sifted cocoa, mix, and also add the hazelnut pieces and rum, and mix again.
Put the sifted flour, pisto, pinch of salt, vanilla, and prepared cocoa mixture into the bowl of the stand mixer (or a large bowl if kneading with electric beaters, hook, or by hand).
Dissolve the baking ammonia in 1/2 cup of room temperature water and add it to the mixture in the stand mixer.
Knead everything with the K hook until you get a smooth and compact dough, it should not stick to your hands, if necessary, add a little flour (but usually it’s perfect as it is).
Let it rest for 10 minutes.
Preheat the oven to 350°F.
Divide the dough into 3 parts and roll each one out on a lightly floured pastry board into a rectangle about 1/4 inch thick, and with a diamond-shaped cookie cutter or simply with a knife, cut many diamonds.
Place the obtained mostaccioli spaced apart on several baking trays lined with parchment paper.
Do the same with the other dough.
Once all the mostaccioli are ready, brush them with some water.
Bake in the preheated oven at 350°F for about 20-25 minutes, they should turn golden.
Remove from the oven and let cool completely.
Chop the chocolate into small pieces on a cutting board with a sharp knife.
Prepare the glaze by melting the chopped chocolate together with the glucose (or butter) in a double boiler (place a pot with water on the stove, and on top, place another pot or a ceramic or steel bowl containing the chocolate), the bowl containing the chocolate should be large enough to dip the mostaccioli, the chocolate should be kept in a double boiler and stirred continuously until it becomes well melted, smooth, and creamy.
Once the chocolate is melted, cover all the mostaccioli with chocolate using tongs or 2 forks.
Place the glazed mostaccioli on parchment paper and let the chocolate solidify at room temperature.
Neapolitan Mostaccioli, pastry recipe are ready as soon as the chocolate is well solidified. Keep them tightly closed in a cookie jar or in food bags in a dry and cool place. They keep well for several days.
Also try other Christmas sweets, you can find the recipes CLICKING HERE.
CLICK HERE TO LIKE MY FACEBOOK PAGE, for many recipes every day.
JOIN MY FACEBOOK GROUP BY CLICKING HERE.
FOLLOW ME ON INSTAGRAM BY CLICKING HERE
FOLLOW ME ON PINTEREST BY CLICKING HERE
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES DAILY ON YOUR SMARTPHONE FOR FREE.
And if you prepare one of my recipes, send me a photo, I will be happy to publish it on my Facebook page.
