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Friday, March 16, 2012

Fiadoncini (Pastoni) Abruzzesi

Although far from our homeland, during the holidays, our kitchen speaks absolutely Abruzzo! 

Around this time last year, I blogged about our Easter traditions and our tasty, cheesy traditional Easter desserts called fiadoncini or pastoni. 

At the request of blog followers, here is the recipe for fiadoncini.

Fiadoncini or Pastoni

All photo Copyright - ©2012 - La Casa e Il Giardino – picasaweb
For the Dough

1 lb. of unbleached flour
2 eggs

½ cup of wine
½ cup of extra virgin olive oil
1 tablespoon sugar

1 pinch of salt
1 pinch of baking soda

1 1/2 lb. basket cheese or ricotta
3 eggs
salt and black pepper

Omit salt and black pepper and add 1/2 cup of sugar to the cheese


For the dough
At the center of the fountain of flour add the oil, the wine, the eggs, salt, sugar and baking soda and beat lightly with a fork.
Mix well until the dough is soft and elastic. 
Let the dough rest for at least 1 \ 2 hour.
For the filling.  Mix well the eggs with the cheese.   Add either sugar for sweet or salt and black pepper for salty.

Roll out the dough to 1/4 inch thick.  Using a 6 inch cookie cutter cut pastry.
Put a tablespoon of filling in the center of each pastry, moisten edges with water or egg and close to half moon.  Seal well.

With the tip of the scissors make two cuts on the top of each one. 
Brush with egg yolk diluted with a little milk and bake in a preheated oven at 350 degrees until golden brown around 20 to 25 minutes.
They can be frozen!