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Recipes for Tarts, Muffins, Croissants

ufopatx
ufopatx 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.

MARITOZZI

A tray of freshly baked maritozzi with whipped cream filling, golden brown and fluffy, served with a cappuccino, perfect for breakfast or a sweet snack.
Ingredients for the creamy 

  • 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

A tray of freshly baked chocolate tarts with flaky crusts, filled with Nutella and dusted with powdered sugar, perfect for a sweet treat or dessert.
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

A plate of freshly baked filled croissants with golden, flaky pastry and various fillings like Nutella, custard, and jam, perfect for breakfast or a sweet treat.
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

Freshly baked Danish cream turnovers filled with creamy custard and sultanas, with a golden, flaky crust, perfect for a sweet breakfast or afternoon treat.
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

Delicious, freshly fried cream doughnuts (bomboloni) filled with smooth custard, lightly dusted with sugar, and golden-brown on the outside with a soft, fluffy texture.
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

Golden, flaky sfogliatelle filled with grape jam, chopped almonds, chocolate chips, and a hint of cinnamon, dusted with powdered sugar and showcasing the rich layers of pastry.
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.

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