Recipes for tarts, muffins, croissants

ufopatx November 29, 2019 Cooking Recipes

A selection of many portion cakes for breakfast, a snack or an after-meal snack. Or to offer to your guests for a special after-dinner treat. There are many, and they are all tasty and delicious.

Starting with maritozzi with cream, to muffins of many types, to tartlets, to various croissants with various fillings, cream, chocolate, vanilla or jam. But also filled and unfilled doughnuts, cream puffs and many more.

Desserts with cream

Let us now move on to a typical sweet of traditional Latium cuisine: MARITOZZI con la panna. These are soft sweet rolls with a whipped cream filling. In ancient times they were given to brides-to-be by their betrotheds, who were called by a Roman term of endearment, MARITOZZI . They are delicious at breakfast with a cappuccino or as a snack.

Ingredients for the creamy MARITOZZI

grams 400 of manitoba flour
grams 10 of fresh brewer's yeast
grams 100 of sugar
grams 130 of whole milk
grams 40 of seed oil
1 egg
1 egg yolk
the peel of a lemon
the peel of an orange
grams 300 of whipped cream

Preparation of the whipped cream

Warm the milk and add the sugar and fresh brewer's yeast. Stir and mix well.

In the meantime, make a well in the flour on a pastry board and start working with your hands, slowly adding the milk with the sugar and then the seed oil, the beaten egg and the grated lemon and orange peel.

Knead for about ten minutes until a firm, elastic dough is obtained. Wrap it in cling film and leave it to rise for about 2 hours or until it has doubled in volume.

After this time has elapsed, take the dough ball and, after kneading it briefly, divide it into many small rolls that we will place in a baking tin, spacing them out so that they will rise again. Close the baking tray with cling film and leave to rise for another hour.

Now heat the oven to 180 degrees and brush the rolls with beaten egg yolk. They are now ready to put in the oven for about 25 minutes. Removed from the oven and allowed to cool, they are then cut in half and filled with whipped cream.

Chocolate tarts

Ingredients for the chocolate tarts

grams 280 flour
grams 130 of butter
1 sachet of baking powder
grams 100 of sugar
2 eggs
grated zest of half a lemon
icing sugar to taste
grams 200 of nutella or chocolate spread

Preparation of the chocolate tartlets

For this preparation you need tartlet moulds. They can be found either in non-stick aluminium that you can use again, or disposable ones sold in many supermarkets.

First combine the baking powder with the flour and then the softened butter until it forms large crumbs. Now add the eggs, sugar and grated lemon zest and knead the dough with your hands to form a firm, elastic mixture.

Wrap the mixture in cling film and refrigerate for about 30 minutes. After this time, take the dough and with a rolling pin make a sheet about half a centimetre high.

With a rather large glass, create disks to put inside the moulds to line both the bottom and the edges.

Fill the puff pastry in the moulds with Nutella or other chocolate spread and with the remaining puff pastry create some inserts to be placed on top of each other as on normal tarts, to be placed on the surface of the moulds.

Bake in a preheated oven at 180 degrees for about 20 minutes. Once removed from the oven, dust with icing sugar.

Stuffed croissants or croissants

Needed for the filled croissants

grams 300 flour
grams 60 of sugar
grams 150 butter
1 egg
15 grams of fresh brewer's yeast
a glass of whole milk
the peel of half an orange
a pinch of salt
as for the filling this varies according to taste, we can put Nutella, custard, jam, honey or whatever you prefer.

Preparation of the filled croissants

Dissolve the yeast in barely warm milk, add about 100 grams of flour and cover with cling film and leave to rest for at least an hour.

After this time in a large bowl mix the remaining flour with the sugar, 100 grams of butter, a pinch of salt and add the milk with the yeast. Knead until you obtain a fairly solid dough and then continue on a pastry board to work with your hands to obtain a smooth and elastic dough. Now cover the dough with cling film and leave it to rest for about an hour in a warm place.

Take the dough and after kneading it again with your hands, make a fairly thin sheet. Cut the sheet into strips of about 10 centimetres and overlap the strips one on top of the other. Roll out the overlapping strips of dough again to form a sheet.

Cut this sheet into squares of about 15 centimetres per side and place a teaspoon of your chosen filling in the centre of the square. Fold the square in two so that the tips join and fold it once more to give it the classic croissant shape.

Brush the surface with a beaten egg yolk and place the croissants on the oven tray on top of baking paper. Allow the ready-made croissants to rise for another half an hour before placing them in a preheated oven at 180 degrees for about 20 minutes.

Danish cream turnovers

Ingredients for the Danish cream turnovers

grams 500 flour
grams 15 of fresh brewer's yeast
1 egg
grams 80 sugar
grams 200 milk
60 grams of seed oil
1 sachet of vanillin
the grated peel of half a lemon
80 grams of sultanas
1 pinch of salt

to make the custard

1 egg
grams 50 of sugar
grams 15 of corn starch
grams 200 milk
a piece of lemon peel (to be removed at the end of cooking)

Preparation of the Danish cream turnovers

Dissolve the yeast in the milk, add the sugar, egg, seed oil and vanillin sachet, the grated peel of half a lemon and after mixing everything well, add the flour and knead the dough first in the bowl, then on a pastry board with your hands to reach a homogeneous and elastic consistency. Now place the dough in a bowl and cover with cling film and leave to rise for at least 30 minutes.

Meanwhile, prepare the custard with the raisins. In a small saucepan, melt the sugar with one egg, the cornstarch and the hot milk, stir and bring to the heat where, stirring continuously, the cream thickens.

Soak the sultanas. Now take the dough and with a rolling pin form a sheet about half a centimetre high, working the dough on a sheet of baking paper. Once the pastry is rectangular, put the cream all over the surface of the pastry and finally scatter the sultanas, squeezed out well.

Using the baking paper, roll the pastry lengthwise. Now cut the roll we have formed into pieces of about 2 centimetres. Place the pieces in a baking tray and cover with cling film and allow to rise for another hour or so.

Bake in a preheated oven at 180 degrees for about 20 minutes.

Cream doughnuts

Needed for the cream bomboloni

300 g flour, possibly half manitoba and half 00
1 sachet of vanillin
half a glass of milk
grams 40 of sugar
1 egg
10 grams of fresh brewer's yeast
grated rind of half a lemon
seed oil grams 50

For the custard

1 egg
grams 50 of sugar
grams 15 of corn starch
grams 200 of milk
a small piece of lemon peel (to be removed at the end of cooking)
seed oil for frying
sugar to finish

Preparing the doughnuts with cream

In a rather large bowl put the milk and dissolve the yeast. Now add the sugar, the seed oil, the egg, the grated lemon peel, the sachet of vanillin and once mixed everything add the flour a little at a time.

Work first in the bowl then on a pastry board with your hands to form a firm, elastic dough. Place the dough in a bowl covered with cling film and leave it to rise in a warm place for about 2 hours and even longer if it has not doubled in volume.

After this time, take the dough and knead it with your hands for two to three minutes. Roll out the dough to form a sheet about one and a half centimetres high. Now with a round shape or a glass about 8 centimetres in diameter, make disks on the dough sheet.

Place the disks in a baking tray lined with baking paper a little apart from each other. Cover the baking tray with cling film and leave to rise for another half an hour.

Bring the seed oil to temperature in a frying pan and fry the disks, turning them a couple of times until they are golden brown on both sides, remove them and with blotting paper remove the excess oil. Dip the doughnuts in sugar.

With the handle of a wooden ladle, make holes in the centre of the doughnuts and once the custard has been prepared (as indicated in the previous recipe), use a pastry syringe to fill the doughnuts with cream.

Sfogliatelle

What is needed for the sfogliatelle

For the puff pastry

grams 500 white flour
grams 60 of sugar
3 eggs
a glass of dry white wine
grams 60 of lard.

For the filling

grape jam, chopped almonds, chocolate, cinnamon and the zest of half a lemon grated

Preparation of the sfogliatelle

Prepare the pastry dough by adding the icing sugar, beaten eggs, glass of white wine and softened lard to the flour. Make a firm, elastic dough and let it rest for an hour under a cloth.

In the meantime, prepare the filling by mixing the grape jam with the chopped almonds, chocolate chips, a pinch of cinnamon and grated lemon peel.

Now prepare the pastry. With a rolling pin, make a very thin sheet. Cut the whole sheet into strips of about 10 centimetres and overlap the strips, brushing between strip and strip with melted lard.

Roll up all the strips thus obtained and let it rest for about an hour in the refrigerator enclosed in cling film. After this time, take the roll and cut slices about 1 centimetre thick.

With a rolling pin flatten the slices until they are about 4 millimetres thick. Place a spoonful of filling on the slice and close in a crescent shape. Place the sfogliatelle on the oven tray and bake in a preheated oven at 180 degrees for about 15 minutes. Remove from the oven, sprinkle with icing sugar and serve either hot or cold.