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Genovesi Ericine
Genovesi Ericine: A Warm Bite of Sicily’s Sweet Past
Wander through the narrow stone alleys of Erice, a medieval hilltop town in Sicily’s Trapani province, and you’ll stumble upon one of the island’s sweetest hidden treasures: Genovesi Ericine. These golden, sugar-dusted pastries might look simple at first glance but don’t be fooled. Their soft, buttery crust gives way to a warm, creamy center that surprises with every bite. Sometimes it’s silky lemon custard that melts on your tongue; other times, its sweet ricotta with chocolate chips, rich and nostalgic like something your nonna might have made on a quiet afternoon.
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Prep Time 1 hour
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 28
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour

  • ¾ cup sugar
  • ½ cup cold unsalted butter, cubed
  • 4 egg yolks
  • ⅓ cup milk
  • Zest of 1 lemon (optional)
  • 1 tsp vanilla extract (optional)
  • ⅛ tsp Pinch of salt
Custard
  • 2 cups whole milk
  • 1/2 cup sugar
  • 4 egg yolks
  • ¼ cup cornstarch
  • Zest of 1 lemon
  • 1 tsp vanilla extract
Topping
  • Powdered sugar, for dusting

Equipment

  • 3-Inch Round Cookie Cutter

Instructions
 

Custard Filling
  1. Heat the milk with lemon zest in a saucepan until warm (not boiling).
  2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly add warm milk to the egg mixture, whisking constantly.
  4. Return to the pot and cook on low heat, stirring, until thickened (about 5–7 minutes).
  5. Remove from heat, stir in vanilla. Let cool, then chill in fridge.
Dough
  1. In a large bowl, mix flour, sugar, lemon zest, and salt.
  2. Add cold butter and rub into flour until the texture resembles breadcrumbs.
  3. Add egg yolks, vanilla, and milk. Knead until a soft dough forms (don’t overwork).
  4. Wrap dough in plastic wrap and chill for at least 30 minutes.
Assemble
  1. Preheat oven to 180°C (350°F). Line 2 baking trays with parchment paper.
  2. Roll dough to about 3–4 mm thick. Use a round cutter (3-Inch Round Cookie Cutter).
  3. Place a spoonful of custard (about 1 tsp) in the center of half the rounds.
  4. Cover with another round of dough, seal edges by pressing gently.
  5. Place on trays, spaced apart.
Bake
  1. Bake in preheated oven for about 20 minutes, or until barely golden.
    (They should remain pale, not browned.)
  2. Let cool for 5–10 minutes.
  3. Dust with powdered sugar before serving.

Notes

Dough: 
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.