Genovesi Ericini by Maria Grammatico, directly from her recipe taken from the book “Bitter Almonds” by Mary Taylor Simeti and Maria Grammatico, a Sicilian story. Maria Grammatico was in an orphanage where she spent her adolescence in this medieval village, Erice at 2625 ft. above sea level. Going back in time to the late 1700s, the preparation of sweets spread in convents also and above all to ensure the cloisters a way to survive, mainly marzipan and almond paste preparations. Later, many convents were closed, and the older nuns, as they died, took all the secrets of many ancient and traditional Sicilian sweets with them. The remaining convents organized themselves to transform their ability to make sweets into a source of income. Also in Erice, in the San Carlo convent, there was the custom of putting money in an iron wheel, at the convent, behind a grate, and magically a tray of almond pastries took the place of the money. Over time Maria opened her own pastry shop in Erice in the early ’80s. The recipes of Maria Grammatico are safe, and the shortcrust pastry ‘genovesi’ filled with lemon custard are certainly the most popular and delicious sweets in Erice.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All Seasons
- Energy 362.83 (Kcal)
- Carbohydrates 47.05 (g) of which sugars 24.62 (g)
- Proteins 7.54 (g)
- Fat 17.01 (g) of which saturated 9.61 (g)of which unsaturated 6.88 (g)
- Fibers 1.60 (g)
- Sodium 8.86 (mg)
Indicative values for a portion of 90 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 Needed to Prepare Genovesi Ericini by Maria Grammatico
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 2 egg yolks
- A few tbsp cold water (cold)
- 1 egg yolk (for brushing)
- 1/3 cup sugar
- 2.5 tbsp cornstarch
- 1 cup milk
- Half lemon (zest)
Tools Needed to Prepare Genovesi Ericini by Maria Grammatico
- Small saucepan
- Whisk
- Pastry wheel
- Rolling pin
- Spoon
- Measuring cup
- Baking tray
- Parchment paper
- Bowl
- Plastic wrap
Steps to Prepare Genovesi Ericini
First, prepare the custard so it has time to cool properly.
In the saucepan, combine the sugar with the egg, cornstarch, and whisk the ingredients together.
Add the lemon zest (which you will remove later), pour in the milk, and cook over low heat until it thickens, about ten minutes. Once ready, pour the custard into a bowl and cover it with plastic wrap directly in contact with the custard.
While the custard cools, prepare the shortcrust pastry by mixing the two types of flour with the sugar, adding the cold butter pieces and the egg yolks, start working the shortcrust pastry, and if necessary, add a tablespoon of water. Form a ball, cover it with plastic wrap, and let it rest in the fridge for at least 30 minutes.
Roll out the shortcrust pastry and cut it into rectangles of 6 x 4 inches.
Place two tablespoons of cold custard on half of the rectangle and fold the other half of the shortcrust pastry over.
Press the edges well with your fingers and use a pastry wheel to trim the excess pastry into a half-moon shape. (You can also use a round cookie cutter if you prefer)
Place them on a baking tray and bake at 375°F for 15 to 20 minutes
Dust with powdered sugar and enjoy them before they cool completely.
FAQ (Questions and Answers)
How long does shortcrust pastry last once prepared?
Shortcrust pastry keeps for 6 days in the fridge and 30 days in the freezer, always stored in plastic bags or wrapped in plastic wrap for food.
How long can I store custard in the fridge?
Custard can be stored in the fridge for a maximum of 3 days and no longer
