I couldn’t miss the Befana stocking in shortcrust pastry in my kitchen as well: I’ve often seen it on the Internet, I loved it so much, and I wanted to try making it myself.
It’s a really simple recipe, perfect to prepare at home even with children, yet beautiful to look at and delicious to eat.
I prepared a crumbly shortcrust pastry, with only egg yolks in the dough and a pinch of yeast, because I wanted a pretty and light stocking, ideal for decorating. For the decorations, I had fun creating a bow and a small stylized Befana, but stars or snowflakes are also great, without making it too complicated.
Inside, I filled the stocking with plenty of hazelnut cream, so when cut, it’s even more indulgent and irresistible.
A Befana stocking in shortcrust pastry perfect for celebrating Epiphany with a homemade, simple, and scenic dessert.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2 cups all-purpose flour
- 3 egg yolks
- 7 tbsp sugar
- 1/2 cup butter
- 1/2 lemon (zest grated)
- 7 oz hazelnut cream
- food coloring
Tools
- 1 Bread Knife
- 1 Cookie Cutter
- 1 Stand Mixer
Preparation
Place all the ingredients in the stand mixer bowl and work for a few minutes until you obtain a smooth and homogeneous dough. Form a dough ball and, if necessary, let it rest for a few minutes.
On a lightly floured work surface, roll out the shortcrust pastry.
Cut out the shape of the Befana stocking: the bottom layer can be slightly thicker, but not exceeding 3/8 inch in thickness.
Spread the hazelnut cream on the base of the stocking, making sure not to reach the edge: leave about 1/4 inch free all around.
Roll out a second layer of shortcrust pastry, this time a bit thinner, and cut out a second stocking.
Place it on top of the base, align the edges well, and seal by gently pressing with your fingers.
With the leftover shortcrust pastry, create the decorations.
I colored some pieces with red food coloring to create the stocking cuff and a bow.
I added some yellow stars and a stylized shape of the Befana on the moon, but the decorations can be much simpler: stars, snowflakes, or cookie shapes are perfectly fine.
Bake in a preheated static oven at 356°F for 20-25 minutes, until the stocking is cooked and golden, being careful not to darken the surface too much to keep the colors vibrant.
Final Notes
The Befana stocking in shortcrust pastry is a simple yet impressive dessert, perfect to prepare for Epiphany even with children.
The crumbly pastry with oil makes the stocking light and easy to work with, while the hazelnut cream filling makes it irresistible when cut.
Have fun with the decorations: precision isn’t necessary, as each stocking is beautiful precisely because it’s different from the others.
FAQ (Questions and Answers)
Can I prepare the Befana stocking in shortcrust pastry in advance?
Yes, you can prepare it the day before. Once cooled, store it at room temperature under a cake dome.
Can I replace the hazelnut cream with another filling?
Of course! You can use jam, thick custard, or a pistachio spread, always being careful not to reach the edges.
