Authentic Sicilian Genovesi Pastries
Erice, a medieval hilltop town in western Sicily, feels like a place out of time. Stone alleys twist between ancient buildings. The sea sparkles far below. But beyond the views and the history, Erice hides something sweeter: Genovesi Ericine.
These golden, half-moon pastries look simple. A dusting of powdered sugar. A soft, buttery shell. But one bite and you’ll understand why they’ve become a local treasure. The crust melts in your mouth. Inside, you’ll find warm lemon custard or sweet ricotta with chocolate chips. Some versions use zuccata a spiced, candied pumpkin that tastes like Sicilian autumn.
Genovesi aren’t just dessert. They’re tradition. Legend says cloistered nuns in Erice invented the recipe centuries ago. In quiet convent kitchens, they shaped dough and filled it with care. That recipe passed down, guarded and shared between generations.
Today, Maria Grammatico carries that legacy. Her bakery in Erice is famous across Sicily. As a girl, she lived in a convent and learned to make the pastries by watching the nuns. Now, she’s one of Sicily’s most beloved pastry makers—and Genovesi are her signature.
Bringing Sicily Home
Can’t make it to Erice? You can still taste a piece of it at home. Genovesi take care and patience, but the ingredients are humble: flour, butter, sugar, lemon zest, eggs, and a rich filling.
These pastries aren’t meant to be rushed. Bake them fresh. Serve them warm. The crust should crack just slightly when you bite in. The filling? Soft, creamy, and comforting.
Like Sicily itself, Genovesi are about slowing down. They’re about savoring flavor, tradition, and the feeling of something made with love.
Ingredients
Equipment
Instructions
- Heat the milk with lemon zest in a saucepan until warm (not boiling).
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly add warm milk to the egg mixture, whisking constantly.
- Return to the pot and cook on low heat, stirring, until thickened (about 5–7 minutes).
- Remove from heat, stir in vanilla. Let cool, then chill in fridge.
- In a large bowl, mix flour, sugar, lemon zest, and salt.
- Add cold butter and rub into flour until the texture resembles breadcrumbs.
- Add egg yolks, vanilla, and milk. Knead until a soft dough forms (don’t overwork).
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 180°C (350°F). Line 2 baking trays with parchment paper.
- Roll dough to about 3–4 mm thick. Use a round cutter (3-Inch Round Cookie Cutter).
- Place a spoonful of custard (about 1 tsp) in the center of half the rounds.
- Cover with another round of dough, seal edges by pressing gently.
- Place on trays, spaced apart.
- Bake in preheated oven for about 20 minutes, or until barely golden.(They should remain pale, not browned.)
- Let cool for 5–10 minutes.
- Dust with powdered sugar before serving.
Notes
Keep ingredients cold: Cold butter and chilled dough are key for a tender, shortbread-like texture. If your dough becomes too soft while working, chill it again for 10–15 minutes. Don’t over-knead: Mix the dough just until it comes together. Overworking it can make the cookies tough. Even thickness: Roll out the dough evenly (about 3–4 mm) to ensure uniform baking and a good filling-to-dough ratio. Filling:
Custard must be cool: Let your pastry cream chill completely before filling the cookies to avoid leaking and soggy dough. Don’t overfill: Use about 1 teaspoon of filling per cookie. Overfilling can cause the cookies to burst open during baking. Baking:
Watch the color: Genovesi should not brown. Remove from the oven as soon as the bottoms are lightly golden. They’ll finish setting as they cool.
Genovesi Ericine Sicilian cookies, both classic and ricotta-filled
For a delicious twist on the classic Genovesi, try the traditional ricotta-filled variation, a favorite in many Sicilian households. Instead of lemon custard, these cookies are filled with a smooth, sweet ricotta cream that’s gently flavored with orange zest, vanilla, and a touch of cinnamon. Folded into the filling are mini dark chocolate chips and, for an authentic Sicilian touch, finely chopped candied pumpkin (zuccata) though you can substitute it with candied orange peel or skip it altogether. The result is a rich yet balanced filling that pairs beautifully with the tender, buttery shortcrust pastry. Lightly dusted with powdered sugar, these ricotta-filled Genovesi are just as comforting as the original, with a subtle citrus aroma and a creamy texture that melts in every bite. They’re especially perfect for winter holidays or as an afternoon treat alongside coffee or sweet wine.
There’s nothing quite like biting into a warm Genovesi cookie, the delicate, buttery shell giving way to a creamy, fragrant center. These traditional Sicilian pastries are at their best just minutes out of the oven, when the filling is still soft and the edges are gently crisp. Whether filled with lemon custard or sweet ricotta, they’re perfect alongside a shot of strong espresso, a cozy cappuccino, or even a glass of chilled almond milk on a summer morning. In Sicily, Genovesi are sometimes enjoyed with granita as a unique breakfast or midday treat. For guests, dust them generously with powdered sugar and serve on a rustic ceramic platter to bring a touch of Erice to your table. Whether you’re hosting a weekend brunch or savoring a quiet afternoon snack, these cookies offer a simple but memorable way to enjoy a piece of Sicilian tradition.
Storage
Genovesi Ericine are best enjoyed fresh warm from the oven with a crisp crust and creamy filling. If storing, keep them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them for up to 2 months. To freeze unbaked Genovesi, assemble and freeze them on a tray until solid, then transfer to a sealed container or freezer bag. Bake directly from frozen, adding a few extra minutes. Baked Genovesi can also be frozen once cooled; wrap them well and reheat in a low oven until warmed through. Always dust with fresh powdered sugar just before serving for the best texture and flavor.
