Biscotti Puff
Submitted by jylibeanmum
Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.
YIELD
1 dozenPREP
20 minCOOK
25 minREADY
1 hrsPart cookie, part pastry, all heart.
Biscotti puffs are an Italian-American bakery gem that somehow never got the fame they deserve.
A tender, lemon-scented dough gets rolled out, cut into circles, and pressed into a cupcake pan to form little cups.
Each one gets filled with a from-scratch vanilla pastry cream spiked with almond extract, then sealed with a second round of dough and baked until puffed and golden.
The result is a handheld pastry with a soft shell and a creamy, custard-like center that’ll make you forget about fancy French patisserie.
Kitchen Tips
- Make the pastry cream first and let it cool completely. Warm filling will melt the dough before it has a chance to set.
- Seal the edges well by pressing firmly around the top circle. Any gaps will let the cream bubble out.
- Let them cool entirely in the pan before removing. The filling needs time to set or you’ll have a sticky mess.
- Dust with powdered sugar just before serving for an extra touch of bakery polish.
Ingredients
Directions
Blend everything in large bowl and mix.
Roll out on floured board and cut with a four inch water glass.
Make 12 circles. Line greased cupcake pan with the 12 circles.
Fill each cup with pastry cream (below). Top each with another circle cut with a 3 inch glass--make sure the cake is sealed.
Bake 20 to 25 minutes.
Let cool completely in pan.
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