Typical of the village of Erice, they are based on pastry and custard. Don't forget a sprinkling of icing sugar!
The Genoese sweets are one recipe typical of the Sicilian tradition, of the village of Erice to be precise, based on shortcrust pastry, custard and a sprinkling of icing sugar.
The name – not really Sicilian to tell the truth – of this delicacy, probably derives from his form that recalls the beret of the Genoese sailors who between 1300 and 1500 stopped in the ports of the Sicily. Another hypothesis, definitely more romantic, derives the Genoese from the love between a Erice girl and a young Ligurian boy: the girl gave the name to the sweet who was preparing in honor of his beloved.
Apart from the name, what makes the Genoese a truly exceptional dessert is the richness of his filling with pastry cream and the goodness of shortcrust that encloses it. Then there are some variations of this recipe: among the most interesting is the one with the sweet ricotta, the chocolate drops and the butt, the typical Sicilian candied pumpkin.
In Erice and in many countries of the province of Trapani, the Genoese replace a Breakfast even the classic ones Brioches Sicilian as an accompaniment to granita.
The recipe of the Genoese
Ingredients for the pastry
350 g of durum wheat flour
350 g of 00 flour
250 g of butter
5 egg yolks
Ingredients for pastry cream
250 g of sugar
the peel of a grated lemon
3 egg yolks
60 g of corn starch
750 ml of milk
Method
Start preparing this typical dessert of the Sicilian tradition from shortcrust pastry: in a large enough bowl mix the two flour and add it sugar and the butter cut into small pieces. Mix the mixture well and only when it is homogeneous insert the yolks of egg (always one at a time) and a little water.
Then work the shortcrust pastry on a flat surface and form a ball, wrap it with plastic wrap and let it rest in the fridge for at least an hour.
While the pastry is fresh, begin the preparation of the custard for the filling of the Genoese. Melt the cornstarch in a little milk and, in a separate container, mix the sugar well with the egg yolks. Then add to the egg mixture and sugar the milk with the starch and the remaining one and mix well with the help of a kitchen whisk.
Then put the mixture to cook in one pot on low heat for about a quarter of an hour, until it becomes very dense (almost like a pudding) and add the peel of grated lemon. Pour all the contents into a container, cover it with plastic wrap and let it cool.
Take the pastry from the fridge and roll it out with the help of a rolling pin. Make gods rectangles of dough of about 12 × 8 cm and put two tablespoons of pastry cream on one of the two halves, then fold the dough over itself. With the help of a shaper round cut the dough into a circle and place the Genoese on a baking sheet with parchment paper.
Bake in the oven at 220 ° for about 10/12 minutes, until they are well golden on the surface. Dust with it icing sugar and eat them hot, almost boiling, as tradition dictates.
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