How to make Gobeletti (or Cubeletti) from Liguria: shortcrust pastry treasures filled with jam
GOBELETTI LIGURI: The Original Traditional Recipe
These typical sweets from my beloved Liguria, also called Cubeletti, are a piece of my heart. I have known them since I was a child when my parents took me on holiday to Rapallo: their scent among the narrow streets is an indelible memory.
The name in dialect literally means “little caps,” because of their typical shape that resembles a small head covering. They are genuine shortcrust pastry little treasures hiding a generous jam heart.
They were among the first desserts I cooked for the blog, but then, between one recipe and another, I had almost forgotten them. The spark came at a dinner at my sister’s for a Giallo Zafferano event: tasting them again, the inspiration returned!
I absolutely had to make them again, also because looking at the old photos in the post I realized they were… well, let’s say “improvable”!
The Gobeletti are a very indulgent and super practical sweet: imagine a sort of tart in street food form, perfect to take with you or enjoy for an afternoon snack.
Tradition calls for a quince jam filling, but I have a soft spot for apricot. Of course, feel free to use the flavor you prefer. My only regret? That you can’t smell the incredible aroma they release straight from the oven!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 12 gobeletti
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ligurian Gobeletti
- 2 3/4 cups All-purpose flour (type 00)
- 3/4 cup (6.3 oz) cup Butter (at room temperature)
- 3/4 cup Granulated sugar
- 3 Egg yolks
- 1 tablespoon Potato starch
- 3/4 teaspoon Baking powder
- 1 teaspoon Lemon zest (grated)
- as needed Powdered sugar
- 1 pinch Salt
- as needed Jam
Tools
- Cookie cutters
- Rolling pin
- Electric whisk
- Mini muffin pan
How to make Gobeletti (or Cubeletti) from Liguria: shortcrust pastry treasures filled with jam
In a bowl, beat the egg yolks with the sugar and a pinch of salt using an electric whisk. Beat until you obtain a light, fluffy and pale mixture. Then add the soft butter in pieces and the lemon zest, continuing to beat to blend everything well.
Gradually add the sifted flour together with the potato starch and the baking powder. Mix initially with a spatula and then quickly by hand. 💡 Tip: If the dough is too stiff, add one tablespoon of milk to soften it.
Form a ball, wrap it in cling film and let it rest in the refrigerator for 30 minutes. Once rested, roll it out on a floured surface with the rolling pin to a thickness of about 1/8 inch (3-4 mm).
If you have cutters, use a 3 in cutter for the base and a 2 in cutter for the lid. Alternatively, make walnut-sized balls and place them in the cavities of a mini muffin tin. Flatten them with your fingers to line the bottom and use a strip of dough to cover the side walls.
Place half a tablespoon of jam in the center. Cut a disc of dough to cover the gobeletti and seal the edges well with your fingers, removing any excess.
Bake in a preheated fan-assisted oven at 338°F for about 20 minutes. The sweets are ready when the surface is just golden. Let them cool completely in the pan before unmolding.
Ingredient notes and substitutions
The Butter: For this recipe it should be soft, at room temperature, to allow you to beat it well with the sugar.
The Potato Starch: Adding a tablespoon of potato starch makes the shortcrust even finer and more “melting” in the mouth, typical of Ligurian dry pastry.
The Filling: If you want to stay faithful to the Rapallo tradition, look for quince jam. If you prefer classic flavors, apricot is a winning choice.
Storage
Store them in a cool, dry place. Avoid the refrigerator because humidity would make the shortcrust soft, causing it to lose its characteristic crispness.
Extra tips
Serve them with a generous dusting of powdered sugar and, if you want to impress, pair them with a small glass of Sciacchetrà or a Ligurian passito wine!
Why did my gobeletti open during baking?
Probably the “lid” wasn’t sealed well around the edges. Make sure to press firmly with your fingers all around the perimeter to join the base to the cover.
Can I use a standard muffin pan if I don’t have a mini one?
Yes, but the gobeletti will be larger (more like small pies). In that case, slightly increase the baking time and be sure to roll the dough a little thicker to support the greater weight of the filling.
Can they be stored for a long time?
Being shortcrust-based sweets, they keep very well for 4-5 days in a tin box. In fact, they are even better the next day because the flavors blend perfectly!
