The recipe for Maddalene Reggiane sweet breakfast pastries is typical of the city of Reggio Emilia and is a real delicacy of taste and aroma!
The Maddalene Reggiane have absolutely nothing in common with Proust’s madeleines which are prepared with a special mold and have the famous hump on top!
These pastries with a crusty but tender and crunchy surface and with a layer of jam are very easy to prepare! They are made with a puff pastry base that encloses and contains a very soft dough, and that dash of jam on the bottom gives a taste boost you can’t imagine!!
The Maddalene Reggiane with jam are a sweet treat for the whole family, and I highly recommend them, don’t miss the recipe!!!
I was unsure whether to use a muffin mold (but it seemed too big) or one for mini muffins, and in the end, I opted for the latter because in a dessert the shape is certainly important, but in this case, I focused on the goodness and apologize to the people of Reggio!
They are so good and definitely worth making again, using the LARGE muffin mold 😉!
Oh, I almost forgot, to make my mini Maddalene Reggiane breakfast sweets, I used half of the amount I indicated below, and with the half dose, I made about thirty small sweet pastries!
MADDALENE REGGIANE
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 30 mini Maddalene Reggiane
- Cooking methods: Oven
- Cuisine: Italian Regional
- Seasonality: All seasons
Ingredients for the Maddalene Reggiane Sweet Breakfast Pastries Recipe
- 1 package puff pastry
- 3.5 oz butter
- 3.5 oz all-purpose flour
- 3.5 oz sugar
- 1.1 oz potato starch
- 1 egg
- 1 egg yolk
- 1 small glass milk (adjust the milk to obtain a smooth and homogeneous mix)
- 0.3 oz baking powder
- 5 tbsps jam (I used strawberry)
- to taste powdered sugar (I added it, but I'm not sure if the original recipe calls for it…)
Tools for the MADDALENE REGGIANE RECIPE
#adv
- Bowls
- Stand Mixers
- Spatulas
- Piping Bags
- Molds
FOR THE PREPARATION OF THE MADDALENE REGGIANE SWEET BREAKFAST PASTRIES RECIPE
1) In the stand mixer bowl or any bowl, I put the butter, which I took from the fridge about 1 hour earlier to have it soft, and the sugar;
2) I begin to mix everything well to form a soft cream and well blended.
3) Then I add the egg and the yolk (if you’re making half a dose, add only one egg without the additional yolk), and when everything is well combined, I add the sifted potato starch with the flour and the baking powder.
4) Lastly, I add the milk to achieve a soft creamy dough that is well mixed and smooth, without lumps.
5) I also preferred to line each cavity of the mini muffin mold with parchment paper to ensure I could safely remove the small Maddalene Reggiane with jam later.
6) With a pastry wheel, I made several small puff pastry squares of about 1.2 by 1.2 inches and placed them in the mold over the parchment paper squares.
7) On the puff pastry squares, I now place a little jam (I used strawberries, but apricots or peaches are flavors that, for me, pair well with the rest of the Maddalene Reggiane dough) and then a tuft of dough placed with the piping bag.
8) Now I just have to bake at 340°F and let these delicious sweet pastries cook and brown; it will take about 12/15 minutes, but PLEASE CHECK!
9) Once baking and browning are complete, let them cool and … enjoy them abundantly!
10) The Maddalene Reggiane filled with your favorite jam are a real delight, and I’ll try them with other jam flavors because they deserve it greatly!
Bon appétit!
Annalisa
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Annalisa recommends ….
1) It’s a traditional recipe, so for me, it’s better to change little or nothing, but the only thing I can suggest is not to put the jam on the bottom of the Maddalene Reggiane because I’ve read of recipes without jam too!
1) It’s a traditional recipe, so for me, it’s better to change little or nothing, but the only thing I can suggest is not to put the jam on the bottom of the Maddalene Reggiane because I’ve read of recipes without jam too!
