Dish

Pesche di Prato

Pesche di Prato is made with a delicate pastry dough that is filled with a rich pastry cream. The pastry is then topped with a peach-shaped cookie that is dusted with powdered sugar. The dish is typically served cold and is perfect for a hot summer day.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert

Origins and history

Pesche di Prato originated in the town of Prato in Tuscany, Italy. It was created by a local pastry chef who wanted to make a dessert that looked like a peach. The dish has since become a popular pastry throughout Italy.

Dietary considerations

Suitable for vegetarians by using non-dairy pastry cream. Gluten-free options are available by using gluten-free flour.

Variations

Variations of Pesche di Prato include using different types of fruit-shaped cookies such as apricots or pears. Some recipes also call for the addition of liqueur to the pastry cream.

Presentation and garnishing

Pesche di Prato can be presented as a whole pastry or sliced into individual servings. It can be garnished with a dusting of powdered sugar or a sprig of mint.

Tips & Tricks

To prevent the pastry cream from becoming lumpy, whisk the mixture constantly while cooking over low heat. If the pastry cream becomes too thick, add a small amount of milk to thin it out.

Side-dishes

Pesche di Prato is typically served as a dessert or midday snack and does not require any side dishes. However, it can be served with a dollop of whipped cream or a scoop of vanilla ice cream. A glass of sweet wine or a cup of coffee would also pair well with this pastry.