ItalianCookingForum.net
<click here to go back to recipes
● Cheese-filled crescent cookies
Look for these calcioni at bakeries. There are also fried varieties of sweet cheese fritters in the nearby Abruzzo region.
21⁄2 cups flour
1⁄4 cup sugar, plus 1 cup
4 tablespoons butter, plus extra
10 eggs, divided
1 teaspoon extra-virgin olive oil
1 pound fresh pecorino, grated
zest of 1 lemon
Preheat oven to 350°.
Make the dough: Mix together the flour, 1⁄4 cup sugar, 4 tablespoons butter, 3 whole eggs, 5 egg yolks and the olive oil. Let the dough rest.
Prepare the filling: Beat 2 whole eggs and 4 egg whites with the remaining 1 cup of sugar, then add the pecorino. Mix well. Add the lemon zest and stir well.
Roll out dough 1⁄8-inch thick. Using a fluted pasta wheel or cookie cutter, cut out 50 to 60 circles of dough. Place a dollop of filling on one half of each one. Brush the edge of each cookie with beaten egg white, then flip loose dough over and press to close. The cookies should be half-moon-shaped. Cut a slit in the center of the cookie.
Butter 2 baking sheets, place cookies on them, and brush with egg white. Bake until golden-brown, around 18 minutes. Serve hot or room temperature. ● Makes 50 to 60 cookies
Wine
Suggestion, Light-Bodied with a delicate bouquet:
Domaine Leccia-Vermentino