The double filling sbrisolona has a dual filling, it’s doubly delicious, a real treat for the palate that wins you over at the first bite.
It is a dessert that manages to blend contrasting flavors and textures, creating a unique sensory experience. Starting from the base, the sbrisolona is distinguished by its crumbly and flaky dough, without butter.
This crunchiness is the identity of the dessert.
The peculiarity of this version lies in the double filling, which transforms the classic sbrisolona into a surprising and delicious dessert. The first layer of filling is composed of a pear and chocolate jam from Dispensa della Casalinga, a perfect combination to bring back childhood memories.
The jam, slightly dense and enveloping, adds a depth of flavor to the dessert, with the fruity softness of the pears perfectly balancing the strength of the chocolate. This layer brings with it a pleasant warmth to the palate, enriching the whole with a note of refined deliciousness.
The second filling consists of fresh pears diced.
The pears, chosen for their juicy texture and delicate flavor, blend perfectly with the crunchy base, creating a pleasant and harmonious contrast. The combination with the jam creates a symphony of flavors that engages all the taste buds.
The scent in the house is intoxicating and enveloping and encourages the first bite.
Easy to prepare, it appeals to both adults and children.
Ideal to be served on special occasions or as a dessert to share with the family, perhaps accompanied by a sweet wine or a strong coffee.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the double filling sbrisolona
- 2 1/2 cups type 1 flour
- 7 oz vegetable oil
- 1 egg
- 1/3 cup erythritol or cane sugar
- 1/2 packet baking powder
- 1 jar pear and chocolate jam
- 3 Abate pears
- to taste powdered sugar
- 1/2 lemon
Tools
- 1 Bowl
- 1 Springform Pan
- Parchment Paper
- 1 Peeler
- 1 Spatula
Steps for the Preparation of the Double Filling Sbrisolona
For a perfect preparation, watch the VIDEORECIPE
To prepare the delicious double filling sbrisolona, start by peeling the pears and cutting them into cubes, removing the core and seeds. You can use a peeler or a knife to gently remove it. Squeeze the juice of half a lemon over them so they don’t brown and set aside.
In a bowl pour the type 1 flour which is less refined and stone-ground, thus retaining the properties of the wheat unlike 00, with the baking powder, the erythritol or whole cane sugar, the egg, and the vegetable oil. Mix coarsely with a fork and then with your hands, crumbling the dough as shown in the video.
Line a springform pan with parchment paper and spread half of the dough, pressing it down with your hands and creating a half-inch high edge.
Then fill it, using a spatula, first with the extraordinary extra pear and chocolate jam, and then with the fresh pears. Cover entirely with the remaining crumbled dough.
Bake at 356°F for 35 minutes or until golden, and the sbrisolona is ready!
Let it cool completely and sprinkle with powdered sugar and…
Enjoy it all from Barbara!!
To create the recipe, I used the genuine and artisanal products from Dispensa della Casalinga and if you use my discount code BARBARA10, you get a 10% discount on EVERYTHING!
Storage and Tips
Choose fresh and quality pears.
The sbrisolona can be kept at room temperature for 2 days, provided it is in a cool and dry place. Use an airtight container or cover it with plastic wrap to prevent it from absorbing moisture from the air, which could make it soggy.
If you want to extend its shelf life, you can store the sbrisolona in the refrigerator. Wrap it well in plastic wrap or place it in an airtight container to prevent it from picking up odors from other foods.
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