PESCHE CON CREMA (PEACHES WITH CREAM)
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 24 "peaches"
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
- Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
- Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
- Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
- Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
- Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
- Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
- Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
- Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
- Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
ITALIAN PEACH WEDDING COOKIES
When my daughter was preparing for her wedding, my Cousin Rhonda Kerns from West Virginia sent me this recipe to make for an Italian Tradition for the reception. They are time consuming but, oh my goodness they are absolutely beautiful and make a beautiful presentation on large serving trays! The private club that we held the...
Provided by Gerri Frank
Categories Cookies
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Beat the eggs; add the oil, baking powder, cup of sugar and flour. Mix well then refrigerate overnight. Roll into balls a bit smaller than a walnut. Bake 15-18 minutes on ungreased cookie sheet. When cookies have cooled a little bit, scoop out a small hole in the middle of the flat side of the cookie (large enough to hold a cherry) while handling very gentle. Then finish cooling. Fill the hole and spread a little frosting on the flat side of the cookie with cream cheese frosting and then insert the cherry in the whole. Place another flat side of cookie ontop of the filled one. Use your finger to smooth the frosting all the way around where the two cookies are joined together. This will help keep the cookies from absorbing too much liquid when dipped in it. Mix vermouth and food coloring together. Dip cookies quickly. Roll in sugar and let sit for 10 minutes. Shake off excess sugar and then roll in sugar again. Use a squeeze tube or can of green frosting to add the stem and leaf. Place each into their own cupcake paper cup. Beautiful! Looks like a PERFECT PEACH with a surprise in the middle! Tip: Try to match up two cookies that are similar in size after baking before joining them together for more perfect looking peaches. I have even frozen these with good results. Just make sure you put a label on them if there is the possibility of a recovering alcoholic is amoung those being treated to these beautiful cookies.
PESCHE - ITALIAN PEACH WEDDING COOKIES
Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches. My great-aunt, being the baker of the family, asked her cousin for the recipe. She was told that these lovely little cookies were traditionally served at weddings there in their small Italian village. The recipe itself is quite simple, however, it is the method in which you assemble the cookies that makes these so unique. My great aunt adapted the original filling. In Italy, the peach cookies were filled with cream custard held together at the crease by dark chocolate. Because she needed to make her's in advance, she changes the filling to peach preserves. If you use the traditional cream for the filling, the cookies must be made and eaten THAT DAY. I've left the recipe in her original words. The number of cookies this makes is an ESTIMATE! Will update after I speak to my great-aunt.
Provided by Kozmic Blues
Categories Dessert
Time 1h10m
Yield 100 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Lightly grease cookie sheets.
- Mix together sugar, eggs and oil. Add flour and baking powder.
- Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
- While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
- Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
- Color the brandy with a little food coloring & dip the peaches to give them a "blush".
- Then roll the peach in granulated sugar.
- You may garnish with artificial leaves for presentation.
- **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!
Nutrition Facts : Calories 96.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.9, Sodium 27.7, Carbohydrate 11.7, Fiber 0.3, Sugar 4, Protein 1.5
ITALIAN WEDDING COOKIES
Steps:
- Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
ITALIAN WEDDING COOKIES III
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Provided by Chris Hetherington
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
Nutrition Facts : Calories 140 calories, Carbohydrate 11.5 g, Cholesterol 18.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 44.9 mg, Sugar 3.5 g
ITALIAN WEDDING COOKIES
Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be shaped into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.
Provided by Tonkcats
Categories Dessert
Time 15m
Yield 80 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F (165°C).
- Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy.
- Add almonds and vanilla.
- Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie.
- Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown.
- Cool slightly, then roll in the extra confectioners' sugar.
Nutrition Facts : Calories 67.8, Fat 4.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 61.1, Carbohydrate 5.3, Fiber 0.4, Sugar 1.3, Protein 1.1
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