The Gobelletti, Cubelletti, or traditional Ligurian Cobelletti change name depending on the Ligurian locality they come from. They are little shortcrust pastries filled with jam, which according to the traditional recipe should be quince but are also found with other jams and cream. The shape of these pastries is obtained with molds that, once lined with pastry, are filled and closed with a disc of the same pastry. In Genoa, it is tradition to prepare them for the Sant’Agata fair on February 5th. To prepare the Cobelletti, I used molds a bit larger than the traditional ones, but they are still fine. If you like traditional Genoese recipes, you can find them by clicking HERE
Other Ligurian recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 450.42 (Kcal)
- Carbohydrates 60.01 (g) of which sugars 27.48 (g)
- Proteins 5.73 (g)
- Fat 22.44 (g) of which saturated 14.11 (g)of which unsaturated 8.06 (g)
- Fibers 0.92 (g)
- Sodium 73.56 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 7/8 cups butter (soft)
- 1/2 cup sugar
- 1 egg (medium)
- 1 egg yolk (medium)
- 1 vial lemon flavor
- 1 vial vanilla flavor
- 1/6 tsp fine salt
- 1 cup apricot jam (for filling)
- 1 tsp powdered sugar (for decoration)
Tools
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- Kitchen scale
- Bowl
- Worktop
- Rolling pin
- Parchment paper
- Molds
Steps
Pour the sugar onto the work surface and add the soft butter in pieces, the seeds from the vanilla bean, the grated lemon zest, and the salt. Knead and add the whole egg and the yolk. Mix, then gradually add the sifted flour and quickly make a dough ball. Wrap it in plastic wrap and let it rest for 30 minutes in the fridge.
Preheat the static oven to 350°F. Retrieve the shortcrust pastry dough and roll it out with a rolling pin to a thickness of about 1/16 inch. Use the mold to cut out 8 lids, and with the remaining dough, line the inside of the molds previously buttered and floured. Prick the bottom with a fork, fill with jam, and close with the lid, pressing well at the edges. Bake in the middle rack for 25 minutes. Once cool, sprinkle with powdered sugar.
