The Neapolitan kisses are small bites of brioche dough filled with cubes of cold cuts and cheese.
Their flavor vaguely recalls that of the Neapolitan sandwiches of which they could be considered the mini version, without hard-boiled eggs.
They are perfect for accompanying appetizers and enhancing the buffets of your parties.
The Neapolitan kisses are, without a doubt, one of the recipes most frequently requested by my Roman friends when they come to visit for an aperitif, along with Neapolitan Bites, Parisian Pizza, and Stuffed Escarole Pastries. And I am always happy to oblige!
Now take a minute to read the recipe and then…let’s COOK and EAT!!
Also see
- Difficulty: Easy
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10 oz all-purpose flour
- 1/2 cup milk (lukewarm)
- 1 tsp instant dry yeast
- 2 tsp lard
- 1/2 tsp fine salt
- 1 egg
- 2.5 oz cold cuts (salami, bacon, ham)
- 2.5 oz provolone (mild)
- 1 egg yolk (for brushing)
- as needed milk (for brushing)
Steps
To prepare the Neapolitan kisses, start by patiently cutting the cold cuts and cheese into fairly small cubes.
Then put the flour in a bowl, add the dry yeast and mix.
Next, add the milk and the egg and start kneading in the bowl with the help of a fork.
Finally, add the salt and lard, transfer to a work surface, and continue kneading by hand until the lard is completely absorbed.
At this point, spread the dough, place the mix of cold cuts and cheese in the center, fold it over and knead the dough again until the filling is well distributed throughout the dough.
Place the dough back in the bowl, cover it with plastic wrap, and let it rise until it doubles in size.
Of course, as I always say, the time required for this phase also depends on the room temperature. In my case, it took 2 and a half hours.
At the end of this rising stage, take the dough, divide it into small pieces of about 1 ounce each, and shape them into balls by rolling between the palms of your hand and the work surface.
Place the pieces of dough, slightly spaced apart, on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
Finally, brush your Neapolitan kisses with a beaten egg yolk mixed with a little milk and bake them in a preheated static oven at 350°F for 15 minutes, by which time they should be golden brown on the surface. If not, lower the temperature to 340°F and extend the baking time until golden.
Once baked, let them cool slightly before serving😉.
