SICILIAN SWEET GENOVESI with custard, ERICINE, typical sweets great for snack, breakfast, party and buffet idea, very simple to make with shortcrust pastry.
When I served the SICILIAN SWEET GENOVESI with custard during a dinner with friends, it was chaos: they disappeared in a moment, one after another, with that pastry that literally melts in your mouth and the soft warm heart of cream. They are not simple sweets, they are a piece of Sicily that smells of history, tradition, and delicacy.
The ericine genovesi, also called “genovesi of Erice” are a typical sweet that originated in the beautiful medieval town of Erice, in the province of Trapani. Walking through the cobbled alleys, it is impossible to resist the aroma coming from the pastry shops: a mix of butter, sugar, and vanilla that makes you want to taste them immediately.
These Sicilian sweets filled with custard have a round and plump shape, almost like a small chest holding a treasure: the dense and velvety cream that perfectly blends with the crispy outside and soft inside pastry. Some variations include a filling of sweetened ricotta or chocolate, but the classic custard version remains an institution.
The beauty of the Sicilian genovesi is that they are not only for breakfast or to accompany afternoon coffee: they are also perfect as a dessert at the end of a meal, perhaps paired with a glass of sweet wine or marsala. And, believe me, if you want to impress guests and friends, there is no better sweet.
A tip? Enjoy them freshly baked, when the custard is still warm: it’s an experience that takes you straight to Sicily with just one bite.
Follow me in the kitchen today, there are Sicilian sweet genovesi.
Published
September 26, 2015 18:29
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour 8 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour (the one you usually use)
- 1 egg yolk
- 7 tbsp butter
- 1/2 cup sugar
- 1 cup custard
Steps
Pour the flour on a pastry board, make a well in the center, add the sugar, egg yolk, a pinch of salt, and the butter in pieces, mix quickly and add a bit of water if needed.
Prepare the custard, pour it into a bowl, cover with plastic wrap, and let it rest in the fridge for 30 minutes.
Then roll out the shortcrust to a thickness of approximately 1/8 inch and cut circles of about 4 inches with a cutter.
Fill half of the disks with 2 tablespoons of custard, cover with another disk, sealing with your fingers and trimming the edges with a cutter.
Place the sweets on a baking tray lined with parchment paper and bake in a preheated oven at 428°F for about 7-8 minutes until golden.
At the end of cooking, sprinkle with plenty of powdered sugar and serve while still quite warm.
Bon appétit
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SICILIAN SWEET GENOVESI with custard
Genovesi are rooted in the Erice confectionery tradition. It seems they were born in a convent, made by the nuns with simple but tasty ingredients: flour, butter, sugar, and eggs. Over time, they have become a symbol of Sicilian pastry, along with cassatas, cannoli, and almond pastries.
When to serve Sicilian sweet Genovesi
For breakfast, with cappuccino or milk
For a snack, with tea or coffee
As a dessert for a dinner with friends
For a party or special occasion, maybe served warm
Variations of Genovesi
With custard (the most famous version)
With ricotta with chocolate chips
With chocolate for the lovers
With jam for those who love fruity flavors
Tips and curiosities
Sprinkle the genovesi with powdered sugar only when they are cold, so it will adhere well.
If you like contrasts, try them warm with a scoop of vanilla ice cream.
In Sicily, they are often given as gifts during holidays as a symbol of hospitality and sweetness.
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FAQ SICILIAN SWEET GENOVESI with custard
What are Sicilian sweet genovesi?
They are typical sweets from Erice, also called ericine, made of shortcrust pastry and filled with custard, ricotta, or chocolate.
Why are they called genovesi if they are Sicilian?
The name seems to derive from the “cap” shape that reminded of the headgear of Genoese sailors, very common in Sicilian ports in the past.
Are they eaten hot or cold?
They can be enjoyed both ways, but freshly baked with warm cream they are irresistible.
How long do Sicilian sweet genovesi last?
Kept in a closed container, they stay good for 2-3 days, although the pastry tends to lose its crispness.
Are they difficult to prepare?
No, they are quite simple: you just need some skill with the pastry and attention to baking.
Where did the Genovese sweet come from?
The Genovese sweet originated in Sicily, more precisely in Erice, a medieval village in the province of Trapani.
