Genovesi alla Crema - Cream-Filled Genovesi

Ingredients

• Pastry: Pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• 2 tablespoons cold water 2 tablespoons cold water
• Vanilla Cream Filling: Vanilla Cream Filling:
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 3 large egg yolks 3 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 31g (15g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a separate small bowl, whisk together the egg and cold water. Pour the egg mixture into the flour mixture and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In the meantime, prepare the vanilla cream filling. In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
4. 4.
   Slowly pour the hot milk into the egg mixture while continuously whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches a custard-like consistency.
5. 5.
   Remove the saucepan from heat and stir in the vanilla extract and lemon zest. Transfer the cream filling to a bowl, cover it with plastic wrap (directly touching the surface to prevent a skin from forming), and let it cool completely.
6. 6.
   Preheat the oven to 180°C (350°F). Take the chilled pastry dough out of the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/8 inch.
7. 7.
   Cut out circles of dough using a round cookie cutter or a glass. Place half of the circles on a baking sheet lined with parchment paper. Spoon a generous amount of the cooled vanilla cream filling onto each circle, leaving a small border around the edges.
8. 8.
   Cover each filled circle with another circle of dough and press the edges together to seal. Use a fork to create a decorative pattern around the edges. Repeat this process with the remaining dough and filling.
9. 9.
   Bake the Genovesi alla Crema in the preheated oven for 20-25 minutes, or until the pastry turns golden brown. Remove from the oven and let them cool completely.
10. 10.
    Once cooled, dust the Genovesi alla Crema with powdered sugar. Serve at room temperature and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky pastry texture.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For an extra touch of flavor, you can add a sprinkle of cinnamon to the vanilla cream filling.
• If you prefer a sweeter pastry, you can add a tablespoon of powdered sugar to the dough mixture.
• Ensure the vanilla cream filling is completely cooled before filling the pastry shells to prevent them from becoming soggy.
• These pastries are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve Genovesi alla Crema at room temperature to fully appreciate the flavors and textures. They can be enjoyed as a delightful afternoon treat, a dessert after a meal, or even as a sweet addition to a brunch spread.

Presentation advice

Arrange the Genovesi alla Crema on a serving platter and lightly dust them with powdered sugar just before serving. The golden-brown pastry shells and the creamy filling peeking through the fork pattern create an inviting visual appeal.