Alessandro Clemente1 comment

Today’s sweet recipe is as delicious as it is steeped in rich Italian history. The Gobeletti are traditionally from the Ligurian coast and are served on February the 5th in remembrance of Sant’Agata. These sugary delights, however, grew so popular over time, that now you can find them for sale in Italian pastry shops throughout the year. We hope you’ll enjoy the history of this while also creating new traditions of your own while eating it!

What You’ll Need

  • ½ pound 00 flour
  • ⅔ cups cold butter
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ cup apricot (or other flavors) jam for filling
  • Powdered sugar to taste

What You’ll Do

  1. Pre cut your cold butter into small chunks and place them in a bowl with your flour
  2. Using your fingers, work to mix the flour and the butter, creating a crumbly dough
  3. Next, add your sugar and your egg yolk to the bowl
  4. Continue kneading by hand until a smooth, even dough forms
  5. Transfer your dough to a pastry board where you can continue working it
  6. Once firm, cover in plastic wrap and place in the fridge for an hour
  7. Remove the dough from the fridge, place it on a lightly floured surface, and roll out with a pin
  8. With a scalloped dough cup, cut out 8 circles
  9. With a smaller scalloped cutter, create circles that are smaller than your others
  10. Brush 8 aluminum tart cups with hot butter and press your larger dough circles into the cup
  11. Fill the dough cups with a large tablespoon of apricot jam
  12. Close the pastry with the smaller circle you’ve cut
  13. Seal your edges by applying pressure with your fingers
  14. Put each of the cups on a baking sheet and place into an oven set at 375 for about 30 minutes
  15. Once ready, remove from the oven and use a fork to press down along the edges, tearing off any uneven dough
  16. Sprinkle the top with your preferred amount of powdered sugar
  17. Your Gobeletti are ready to be served, hot or cold!

1 comment

Looks delicious
Looks delicious
. I will make that for my husband and for the kids when they visit

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