Le Genovesi di Erice

Prepare the frolla by mixing the flours, sugar, and cold butter until crumbly.

Add the egg yolks and vanillina to the mixture and combine until a dough forms.

Chill the dough in the refrigerator.

For the crema pasticcera, heat the milk in a saucepan.

In a bowl, whisk together the egg yolks, sugar, and amido di mais until smooth.

Slowly add the heated milk to the egg mixture while whisking continuously to prevent curdling.

Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly.

Once thickened, add the vanilla and mix well.

Roll out the frolla and cut into circles, fill with crema pasticcera, and fold to form the pastries.

Spice Level:

Allergens