Ascoli-Style Little Sweet Pies Recipe (Piconi ascolani)
These small Ascoli-style Sweet Pies are a delightful treat originating from the Ascoli region of Italy. These pies, with their rich and flavorful filling, are a testament to the region’s culinary excellence. Over the years, variations of this dish have emerged, but its core remains rooted in the traditional flavors of Ascoli. Whether served as a dessert or a snack, these pies are a true representation of Italy’s rich gastronomic heritage.
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Resting Time: 15 minutes (in the fridge)
- Total Time: 1 hour and 15 minutes
- Servings: 6
- Calories: 1280 per serving
Ingredients:
For the shortcrust pastry:
- 500 g (about 4 cups) of flour
- 250 g (about 1 cup) of butter
- 200 g (about 1 cup) of sugar
- 4-5 egg yolks
For the filling:
- 500 g (about 2 cups) of sheep’s ricotta
- 3 egg yolks
- 2 lemons
- 150 g (about 1 1/4 cups) of powdered sugar
- 100 g (about 3.5 oz) of dark chocolate, grated
- 80 g (about 2/3 cup) of shelled almonds
- 1/2 dl (about 1/4 cup) of rum
- 1 pinch of cinnamon
- 1 egg for glazing
Suggested Replacements:
- Sheep’s ricotta can be replaced with regular ricotta cheese.
- Dark chocolate can be replaced with semi-sweet chocolate.
Preparation Instructions:
- Prepare the Shortcrust Pastry: On a work surface, create a well with the flour. Add sugar, room temperature butter, and egg yolks. Quickly mix everything until you obtain a soft and smooth dough. Let it rest for 15 minutes in the refrigerator.
- Prepare the Filling: In a bowl, sift the ricotta and mix it with egg yolks, sugar, cinnamon, grated lemon zest, rum, chocolate, and chopped almonds. Mix until you get a homogeneous mixture.
- Shape the Pies: Roll out the shortcrust pastry into a thin disk. Cut out 7-8 cm diameter circles. Place a small amount of filling in the center of each circle and fold them into a half-moon shape, pressing the edges with your fingers to seal them properly.
- Baking: Place the pies on a baking tray lined with parchment paper. Brush them with a beaten egg, prick them with a skewer, and bake in a preheated oven at 180°C (350°F) for 15 minutes. Once baked, serve the pies warm.