The recipe for Reggiane Maddalene sweet breakfast pastries is typical of the city of Reggio Emilia and is a true delight in taste and aroma!
The Reggiane Maddalene have absolutely nothing in common with Proust’s madeleines prepared with the special mold and the famous bump on the surface!
These pastries with a crust but tender and crunchy and with a jam base are very easy to make! They are made with a puff pastry base that encloses and contains a very soft filling and that dash of jam at the bottom gives a flavor boost you can’t imagine!!
The Reggiane Maddalene 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 tin (but it seemed too large) or a mini muffin tin 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 goodness and apologize to the people of Reggio!!
They are good, really good, definitely worth repeating and using the LARGE muffin mold 😉!
Ah, I almost forgot, to make my mini Reggiane Maddalene breakfast treats, I used half the dosage I indicated below and I prepared about thirty small sweet pastries!
REGGIANE MADDALENE
The kitchen of ASI
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 30 mini Reggiane Maddalene
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: All Seasons
Ingredients for the Reggiane Maddalene Sweet Breakfast Pastries Recipe
- 1 package puff pastry
- 3.5 oz butter
- 0.8 cups all-purpose flour
- 0.5 cups sugar
- 0.3 cups potato starch
- 1 egg
- 1 egg yolk
- 1 small glass milk (measure the milk to obtain a fluid and homogeneous mixture)
- 8 g baking powder
- 5 tablespoons jam (I used strawberry)
- to taste powdered sugar (I added it, but I'm not sure if the original recipe requires it…)
Tools for the REGGIANE MADDALENE RECIPE
#adv
- Bowls
- Stand Mixers
- Spatulas
- Piping Bags
- Molds
HOW TO PREPARE THE REGGIANE MADDALENE BREAKFAST SWEETS RECIPE
1) In the stand mixer bowl or any bowl, I place the butter, which I took out of the fridge about 1 hour earlier to have it soft, and the sugar;
2) I start mixing everything well to form a soft cream that is well blended.
3) Then I add the egg and the yolk (if making half the dose, just add one egg without the additional yolk) and when everything is well combined, add the sifted potato starch with the flour and the baking powder.
4) Lastly, I add the milk to obtain a soft creamy batter that is well blended and flowy, without lumps.
5) I also chose to line each cavity of the mini muffin mold with parchment paper to ensure I could safely extract the small Reggiane Maddalene with jam.
6) Using a pastry wheel, I made many small puff pastry squares of about 1.18 by 1.18 inches and placed them in the mold on top of the parchment paper sheets.
7) On the puff pastry squares I now put a little jam (I used strawberry, but apricot or peach are flavors that in my opinion pair well with the rest of the Reggiane Maddalene batter) and then a dollop of batter piped with a pastry bag.
8) Now all that’s left is to bake at 340°F and let these delicious pastries cook and brown, which will take about 12 to 15 minutes, but CHECK THEM, PLEASE!
9) Once cooked and browned, let them cool and … enjoy them in abundance!
10) The Reggiane Maddalene complete with your choice of jam are a real treat, and I will try them with other jams because they are worth it!
Bon appétit!
Annalisa
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Annalisa advises ….
1) It’s a traditional recipe, so it’s better to change little or nothing, but the only thing I can suggest is not putting the jam at the bottom of the Reggiane Maddalene because I’ve read of recipes without the jam!
1) It’s a traditional recipe, so it’s better to change little or nothing, but the only thing I can suggest is not putting the jam at the bottom of the Reggiane Maddalene because I’ve read of recipes without the jam!
