Genovesi di Erice

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Course Dessert

Cuisine Italian

Equipment

Equipment Needed
Mixing bowls
Whisk
Rolling Pin
Cookie cutter (round, about 4 inches in diameter)
Baking sheet
Parchment paper
Saucepan
Fine mesh sieve
Plastic wrap
Pastry brush

Ingredients

Ingredients
For the Dough:
250 g 2 cups all-purpose flour
100 g 1/2 cup granulated sugar
125 g 1/2 cup unsalted butter, cold and cubed
1 large egg
1/2 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
For the Custard Filling:
250 ml 1 cup whole milk
50 g 1/4 cup granulated sugar
20 g 2 tbsp cornstarch
2 large egg yolks
1/2 tsp vanilla extract
For Assembly:
Powdered sugar for dusting

Instructions

Step-by-Step Method
Prepare the Custard Filling:
In a medium saucepan, heat the milk until warm but not boiling.
In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually add the warm milk, whisking constantly to prevent lumps.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Remove from heat, stir in the vanilla extract, and pass the custard through a fine mesh sieve for a silky texture. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool completely in the refrigerator.
Make the Dough:
In a large bowl, combine flour, sugar, lemon zest, and salt.
Add the cold butter cubes and rub them into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Stir in the egg and vanilla extract, mixing until the dough comes together. Knead lightly, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Assemble the Cookies:
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
Use a cookie cutter to cut out 24 circles. Place 12 circles on the prepared baking sheet.
Spoon a small amount of custard (about 1 tbsp) onto the center of each circle, leaving a small border.
Cover with the remaining dough circles, pressing the edges lightly to seal. You can crimp the edges with a fork for added detail.
Bake and Finish:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once fully cooled, dust generously with powdered sugar.
Variations
Chocolate Filling: Substitute the custard with Nutella or chocolate ganache for a decadent twist.
Vegan Version: Use vegan butter, plant-based milk, and a custard made with almond or soy milk and cornstarch.
Citrus Zest Mix: Use orange zest instead of lemon for a sweeter flavor profile.

Keyword Genovesi di Erice

Genovesi di Erice are delightful Sicilian cookies filled with smooth, luscious custard, originating from the picturesque town of Erice. These tender, buttery pastries are a wonderful treat that pairs perfectly with a cup of coffee or tea. From my own personal experience, making Genovesi di Erice is as satisfying as eating them—they’re a true labor of love. Let me show you how I make these iconic Sicilian cookies with a step-by-step guide to ensure your success.

Notes on What to Expect When Making Genovesi di Erice

Dough Consistency:
The dough will feel crumbly initially when you combine the ingredients, but as you knead it gently, it will come together into a soft, smooth ball. Be careful not to overwork it, as this can make the cookies tough instead of tender.
Chilling the Dough:
Chilling is essential! It helps firm up the dough, making it easier to roll out and shape. Skipping this step might result in sticky, unmanageable dough.
Custard Thickness:
When cooking the custard, you’ll notice it thickening suddenly as it heats. Keep whisking constantly to avoid lumps or scorching. Once it reaches a pudding-like consistency, it’s ready. Allow it to cool completely before assembling the cookies.
Rolling Out the Dough:
Roll the dough evenly to about 1/8-inch thickness. If it sticks to the surface or rolling pin, dust with a little flour, but don’t overdo it too much flour can alter the texture of the cookies.
Sealing the Cookies:
Ensuring a good seal is crucial to prevent the custard from leaking during baking. Press the edges firmly together, and if needed, use a fork or your fingers to reinforce the seal.
Baking:
The cookies won’t brown much on top, so don’t wait for a deep golden color. Instead, watch for the edges to turn lightly golden. Overbaking can dry them out, so stick to the time guide.
Texture and Flavor:
Once baked, the cookies will have a delicate, slightly crumbly texture with a rich buttery flavor. The lemon zest in the dough adds a refreshing aroma that pairs beautifully with the creamy custard filling.
Cooling and Dusting:
Let the cookies cool completely before dusting with powdered sugar. If dusted while warm, the sugar may melt and lose its visual appeal. By keeping these notes in mind, you can confidently create Genovesi di Erice that taste and look as delightful as the ones you’d find in Sicily.

Recipe Details

Prep Time: 45 minutes
Cook Time: 15 minutes
Time to Stand (Cooling): 30 minutes
Total Time: 1 hour 30 minutes
Ease of Cooking: Moderate
Servings: 12 cookies
Calories: ~200 calories per cookie
Cost of Ingredients: Moderate (~$15-20 USD)
Cuisine: Italian (Sicilian)
Course: Dessert

Equipment Needed

Mixing bowls
Whisk
Rolling pin
Cookie cutter (round, about 4 inches in diameter)
Baking sheet
Parchment paper
Saucepan
Fine mesh sieve
Plastic wrap
Pastry brush
> Go here to buy the must-have equipment and ingredients for making a Savory #Genovesi di Erice now.

Ingredients

For the Dough:

250g (2 cups) all-purpose flour
100g (1/2 cup) granulated sugar
125g (1/2 cup) unsalted butter, cold and cubed
1 large egg
1/2 tsp vanilla extract
Zest of 1 lemon
Pinch of salt

For the Custard Filling:

250ml (1 cup) whole milk
50g (1/4 cup) granulated sugar
20g (2 tbsp) cornstarch
2 large egg yolks
1/2 tsp vanilla extract

For Assembly:

Powdered sugar, for dusting
> Go here to buy the must-have equipment and ingredients for making a Savory #Genovesi di Erice now.

Step-by-Step Method

1. Prepare the Custard Filling:

In a medium saucepan, heat the milk until warm but not boiling.
In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually add the warm milk, whisking constantly to prevent lumps.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Remove from heat, stir in the vanilla extract, and pass the custard through a fine mesh sieve for a silky texture. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool completely in the refrigerator.

2. Make the Dough:

In a large bowl, combine flour, sugar, lemon zest, and salt.
Add the cold butter cubes and rub them into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Stir in the egg and vanilla extract, mixing until the dough comes together. Knead lightly, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

3. Assemble the Cookies:

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
Use a cookie cutter to cut out 24 circles. Place 12 circles on the prepared baking sheet.
Spoon a small amount of custard (about 1 tbsp) onto the center of each circle, leaving a small border.
Cover with the remaining dough circles, pressing the edges lightly to seal. You can crimp the edges with a fork for added detail.

4. Bake and Finish:

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once fully cooled, dust generously with powdered sugar.

Variations

Chocolate Filling: Substitute the custard with Nutella or chocolate ganache for a decadent twist.
Vegan Version: Use vegan butter, plant-based milk, and a custard made with almond or soy milk and cornstarch.
Citrus Zest Mix: Use orange zest instead of lemon for a sweeter flavor profile.
> Go here to buy the must-have equipment and ingredients for making a Savory #Genovesi di Erice now.

Tips and Substitutions

Dietary Needs: For gluten-free cookies, replace the flour with a gluten-free 1:1 baking blend.
Make Ahead: The dough and custard can be prepared a day in advance and kept refrigerated.
Perfect Edges: Use a slightly damp finger to seal the edges tightly, preventing leaks during baking.

What to Expect

When you bite into a Genovese di Erice, expect a tender, crumbly crust encasing a creamy, rich custard filling. The cookies should be lightly sweet with a fragrant hint of lemon zest. They’re delicate yet satisfying—a perfect representation of Sicilian dessert artistry.

Nutritional Information (Per Cookie)

Calories: 200
Carbohydrates: 26g
Protein: 3g
Fat: 9g
Sugar: 12g
Fiber: 1g

I hope this guide has made preparing Genovesi di Erice seem a little less daunting! Have you tried making these delicious Sicilian cookies before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your honest thoughts, I can’t wait to hear from you! 😊

Zio Leo

Hello all,

Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>

Genovesi di Erice (Sicilian Custard-Filled Cookies) Recipe