PASTRY for OVIS MOLLIS, basic dough for crumbly and delicious cookies and tarts, perfect for cookies to give at Christmas, typical Piedmont recipe with hard-boiled yolks.
The ovis mollis pastry originates in Piedmont and is immediately recognized because hard-boiled yolks are used in the dough: it seems strange, but it’s the secret to an irresistible texture. It is perfect for cookies to give at Christmas and also fabulous for delicate tarts that smell of butter and celebration.
It’s one of those recipes with few ingredients, zero stress, and cookies that turn out perfectly on the first try. I use it often because it’s simple, fragrant, and has that flakiness that everyone loves.
If you want to impress guests or prepare cookies to put in gift bags, the ovis mollis pastry is the right choice. It holds flavored sugars, jams, lemon cream, pistachio, and chocolate well. And I swear: no one will believe you used such a simple recipe.
Join me in the kitchen today where we have ovis mollis pastry.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 19 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 7/8 cup all-purpose flour
- 3/8 cup potato starch
- 1/4 cup powdered sugar
- 3 egg yolks
- 1/2 cup butter
- 1 pinch vanillin
Steps
Boil the eggs then peel them and set aside the yolk.
In a bowl pour the vanillin, sugar, and butter in the center.
Sift the yolks and add them to the mixture, knead quickly and make a dough, wrap it in plastic wrap and let it rest for 30 minutes. Bake at 350°F for 12-15 minutes.
Bon appétit
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PASTRY for OVIS MOLLIS
Tips for a Perfect Ovis Mollis Pastry
Pass the hard-boiled yolks through a sieve: the dough becomes smoother.
Use high-quality butter: it’s the soul of the ovis mollis pastry.
Do not overwork the dough. Just a few seconds and then into the fridge.
Minimum rest: 30 minutes. Better 1 hour.
Do not over-bake them: they should remain light and fragrant.
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FAQ PASTRY for OVIS MOLLIS
Why are hard-boiled yolks used in ovis mollis pastry?
To achieve a super crumbly and “sandy” pastry, different from the classic one.
Is ovis mollis pastry suitable for tarts?
Yes, especially for delicate tarts with light jams or lemon cream.
Why is it called ovis mollis?
It has two meanings, derived from Latin meaning: soft, tender, or with a soft consistency like a sheep, the wool of sheep.
What does “mollis” mean in Latin?
“ovis” = egg “mollis” = soft, tender.
Can it be prepared in advance?
Certainly! The pastry keeps well in the fridge for 2 days or in the freezer for 1 month.
