Italian Pastries

A perfect Italian holiday would be incomplete without an indulgent treat. If you love sweets and can’t decide between the many kinds of Italian pastries, then read on to discover some of the best. Listed below are some of my favourites. Let’s start with the traditional Cannoli. There are also plenty of options for a dessert that is a little less traditional, such as sfogliatelle.

Cannoli

Cannoli are sweet, stuffed Italian pastries that originated in the ancient Mediterranean region. In Sicily, they are believed to have originated from Arab concubines who sought a way to honor their men by converting to Christianity. Saracen concubines were also known as Arabs, Mohammedans, and Ishmaelites. While some historians claim that cannolo originated as a religious dessert, others argue that it was invented by women of the harems where Saracens lived.

Sfogliatelle

Sfogliatelle are delicious, flaky Italian pastries made with ricotta and semolina. They resemble layered filo but are super crisp. To make sfogliatelle, the dough is brushed with soft lard and rolled tightly into a log. The dough is then cut into discs, stuffed with filling, and baked until the characteristic layered texture is achieved. The pastry dough has a golden color, similar to that of lightly toasted white bread. Sfogliatelle are usually dusted with confectioner’s sugar to finish the look.

Cassatini

You’ve probably heard of Cassatini Italian pastries, but where can you get them? These ricotta-filled pastries are often made with pastry cream and topped with nuts, almonds, or a mix of both. Some recipes call for lemon syrup or almonds. Then, dust them with powdered sugar. These delicious Italian pastries are popular throughout Liguria and are a favorite among locals.

Maritozzi

A delicious treat from Italy, Maritozzi are a simple pastry. The dough is divided into pieces of 55g and rolled into a small round shape. Place them on a baking sheet lined with baking paper. Cover with a tea towel or plastic wrap and allow to rise for 30 minutes in a warm place. Brush with egg wash before baking. Bake for twelve to fourteen minutes, or until the internal temperature of the maritozzi reaches 185°F. While the maritozzi are still warm, brush with icing sugar before serving.

Crostata

Crostata is an Italian pastry with similarity to the freeform French galette but is shallower and more structured. It can be baked in a fluted tart tin or an old pizza pan. The pastry used in crostatas is made with a short-crust sweet dough and varies in filling according to region, season, and individual baker. To make a crostata, you must combine the flour, sugar, and baking powder and mix well with your hands.

Baba al rum

Baba al rum is a delicious sponge cake soaked in boozy syrup. It originates in Central Europe, specifically the Duchy of Lorraine. A pastry chef in Lorraine named Stanislas Leszczynski soaked a traditional cake in liqueur. This recipe was a success and the pastry was dubbed “Ali Baba” after a character from the famous book, “A Thousand and One Nights.”

Crostata ricotta e visciole

The crostata ricotta evisciole, or ricotta and visciole, is a classic Italian pastry that is served at many Italian restaurants. These pastries are traditionally served during Easter and are a popular treat in Jewish Rome. The tarts are filled with a sweet ricotta filling.

Azime dolci

Azime dolci are Jewish cookies that originated in Venice. They are made from unleavened bread, or pane azzimo, and are traditionally eaten during the Jewish holiday of passover. They contain no water and are bind together with egg, olive oil and white wine. The name is derived from the fact that they are similar to the Jewish bread of the same name.

Tiramisu

If you’ve been living under a rock, you’ve probably heard of Tiramisu – an Italian coffee and chocolate pudding. This sweet dessert is typically made with ladyfingers, egg yolks, mascarpone cheese, cocoa, coffee, and brandy or rum. The main ingredient is egg whites, which are then mixed with sugar and milk to form a custard. The ladyfingers are then laid on top of the custard, which is then covered with the whipped cream.