GENOVESI ERICINE - dolci tradizionali siciliani FRIABILI e CREMOSI-borgo antico di ERICE-monache-

Prepare the dough by mixing 250g of farina00, 250g of semola di grano duro rimacinato, 200g of sugar, 200g of strutto or butter, 4 egg yolks, 25g of water, and vanillina until smooth.

For the crema pasticcera, heat 500ml of milk with 150g of sugar, 1 teaspoon of vanilla, and lemon zest.

In a separate bowl, mix 2 egg yolks with 45g of cornstarch.

Combine the milk mixture with the egg yolk mixture, stirring constantly until thickened.

Fill the dough with the crema pasticcera and shape accordingly.

Spice Level:

Dietary

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