Gobeletti
Genoese confectionery knows how to amaze with its ancient tradition of tastes, flavours and sweets that still excite after centuries.
Gobeletti are small, tasty pastries made of short pastry, common in various places in Liguria, filled with quince jam, apricot jam, wild berries or peaches. Pastry shops today also offer more modern versions of gobeletti, filled with creams, chocolate or ricotta.
These sweets take their name from the handmade metal mould in which they were prepared in the past. The first part, shaped like a truncated cone, forms the base, while the second part, used to cover the cake, is shaped like a hat.
Exceptional for ceremonies and banquets in Genoa, gobeletti were prepared on the occasion of the feast of Saint Agatha.
Procedure
Knead the flour with butter, sugar and egg and roll out the dough not too thin. With the special scalloped mould cut out disks of about eight centimetres in diameter, place the disks in the special concave moulds, put the jam on top and cover with another disc of pastry so that the parts join well, leave in a preheated oven at 180°C for twenty minutes. Remove from the oven and sprinkle the gobeletti with icing sugar.
Ingredients:
- 300 grams of flour
- 200 grams of butter
- 100 grams of sugar
- one egg yolk
- 200 grams of jam
- icing sugar