I love this dessert because it combines the sweetness of pastry cream with a slightly alcoholic aroma.
INGREDIENTS FOR ABOUT 30 PASTRIES
300 g of sugar
140 g of olive oil
23 g of baking powder
800 g of all-purpose flour
60 ml of milk
Liqueur to dampen the peach cookies
140 g of Alchermes
200 g of Martini
Pastry cream to fill the peach cookies
Read the recipe by visiting the link below
Pastry cream recipe
Line two baking trays with greaseproof paper.
Preheat oven to 190°C.
In a large bowl, whisk the eggs with the sugar, then mix in all the olive oil, then the milk, then the flour and the baking powder. The dough must be solid enough for you to knead it with your hands. Take little bits of dough and knead them to form little balls (around 4-5 cm in diameter). Place the dough balls on the baking try, some distance from each other, to avoid them sticking together. If the dough is not solid enough and the dough balls flatten out when you put them on the baking tray, you’ll need to add more flour. Bake for about 8 minutes, until golden. To prepare the pastries, combine the cookies in pairs, so that after the first baking, you can test the pastry size and adjust the size of dough balls to your liking before doing any further baking. Once the cookies are baked, let them cool and if you’re not going to prepare the pastries immediately, wrap them in a cloth. Properly stored cookies may be used even 4-5 days after baking.
Using the tip of a knife, carve out a small hole in the flat side of the cookies.
Once you have carved holes in all the cookies, mix alchermes, martini and a tablespoon of sugar together in a bowl.Take a cookie and dip it in the liqueur; once it is wet on both sides, let it drip with the carved side facing down onto a plate.
When you have dampened 6 cookies, fill one cookie with a generous teaspoon of pastry cream and combine it with an “empty” cookie.
Take the pastry and roll it up in the sugar until it is covered. Finally, put the pastry in a pastry case.
If you dip the biscuit for too long in the liqueur, it may break, whereas if you dip it for too short a time, it may end up being dry. Experiment. Everything depends on the texture of the cookie. Then start over, dampening more cookies.
When you have prepared all the pastries, garnish them any way you want. I used a mint leaf – you could perhaps use some cream with a cherry on top. Keep them in the refrigerator. Prepare the pastries at least 8 hours before eating – that way, they’ll be at their best.