The FILLED SHORTCRUST PASTRIES are single-portion treats made of a crisp shortcrust pastry shell that encloses a delightful filling. They can be filled with fruit jams, pastry cream, Nutella, chocolate cream, ricotta or dried fruit, offering a different flavor experience with each variation.
Perfect for breakfast, an afternoon snack or as a sweet end to a meal, they stand out for the balance between the crispness of the pastry and the softness of the filling. Loved by both kids and adults, they can be personalized as you like.
Their small size makes them particularly suitable for parties and buffets: making lots with different fillings allows friends and guests to try several flavors and pick their favorites, to the delight of the palate.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups 00 flour (or all-purpose flour)
- 1/3 cup powdered sugar
- 1 pinch salt
- lemon zest
- 5 1/2 tbsp butter (cold)
- 1 egg (medium at room temperature)
- as needed Nutella®
- 1/8 pastry cream
- sour cherries in syrup
What you’ll need to make the filled shortcrust pastries
- 12 Molds
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Round cutter 3 1/8 in
Preparation of filled shortcrust pastries
In a bowl or in the mixer bowl place the flour, powdered sugar, lemon zest and a pinch of salt. Mix them and add the cold butter in pieces.
Quickly work everything with your hands until you obtain a sandy mixture.
Add the egg and incorporate it quickly. You should obtain a soft, smooth dough.
Form a disk, wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.
After resting, roll out the dough using a little extra flour as needed to an approximate thickness of 1/16–1/8 inch. Cut circles of 3 1/8 in and line the molds.
Fill with a heaping teaspoon of Nutella, pastry cream and sour cherries in syrup (the ingredients section includes the link to my pastry cream recipe divided by 8), or jam. If you use pastry cream as the filling, put only one teaspoon and no more, otherwise during baking it may puff up and spill over the edges.
Close each treat with another disk of dough and seal the edges well.
Transfer the molds to the fridge for 30 minutes or to the freezer for 15 minutes. Then bake in a preheated static oven at 356°F for 25 minutes or until they are lightly golden on top.
Remove the filled shortcrust pastries from the oven and let them cool. Then unmold them and decorate with a dusting of powdered sugar.
