The bocconotti cream and jam are typical Apulian shortcrust pastry sweets, perfect after dinner but also delicious for a homemade snack.
These very tasty bites are filled with custard and jam (or syrup-soaked cherries), and like every regional recipe, they have many variations depending on the area where they are prepared.
Originally created as very small sweets to be eaten in one bite, hence their name bocconotti, they were stuffed with just a jam, mostly grape or any homemade jam with a tangy flavor like blueberry or strawberry.
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If you like bite-sized sweets, I leave you below some other ideas, and then right after the photo, we will discover how to prepare the Bocconotti cream and jam!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bocconotti cream and jam
- 1 2/3 cups all-purpose flour
- 2.8 oz butter
- 1 egg (medium)
- 1/3 cup powdered sugar
- 1 cup milk
- 1 egg (medium)
- 2 tbsp potato starch (or corn starch)
- 1/4 cup sugar
- to taste jam (or preferred preserve)
Tools
- 1 Hand whisk
- 1 Saucepan
- 1 Bowl
- 6 Molds
Preparation of Bocconotti cream and jam
To prepare the bocconotti cream and jam first make the shortcrust pastry.
In a bowl, mix the flour with the powdered sugar.
Add the cold butter from the fridge cut into cubes, and incorporate it quickly with your fingertips.
Once you have obtained a sandy dough, add the egg and mix quickly.
Turn the mixture onto the work surface and form a ball, wrap it in cling film, and let it rest in the fridge for 30 minutes.
Meanwhile, prepare the custard by mixing the sugar with the egg and starch in a saucepan using a hand whisk.
Add the warm milk and work with the hand whisk, bringing it to the heat; cook the custard, stirring often.
When the custard is thickened, remove it from the heat, spread it on a wide tray, and cover with cling film to cool.
After the resting time for the shortcrust, roll it out using a rolling pin into a thin sheet 1/8 or 3/16 inch thick.
Use the tart molds to cut out shapes, then fill the molds, leveling the edges.
Prick the bottom.
Preheat the oven to 356°F in static mode.
Fill the bocconotti cream and jam with 2 tablespoons of custard, top with jam.
You can use syrup-soaked cherries.
Close with a disc of shortcrust and bake in the middle rack of the oven.
Bake for at least 20/25 minutes or until golden brown.
Remove from the oven, let cool before removing the Apulian bocconotti from the molds.
Dust with powdered sugar.
How to store Apulian Bocconotti
You can store them in the fridge well-closed in an airtight container for 3 days.
If you prefer, you can freeze them and then let them thaw at room temperature.
FAQ (Questions and Answers)
Why use powdered sugar
Powdered sugar gives the shortcrust a more homogeneous, fine, and crumbly texture.
Granulated sugar absorbs more liquids, making the dough coarser.Which wine to pair
Surely a Moscato wine.
