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Sospiri Italian Pastries, commonly referred to as Italian wedding pastries, trace their origins to Puglia, a region nestled in the southern part of the Italian peninsula that borders the Adriatic Sea.
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Prep Time 40 minutes
Cook Time 20 minutes
Servings: 16 pastries
Ingredients Method

Ingredients
  

Sponge Cake
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 5 large eggs (room temp)
  • ½ lemon zest
Custard
  • 2 cups whole milk
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 3 large egg yolks
  • 1 lemon zest
  • 1½ tbsp cornstarch
Glaze
  • 2 cups powdered sugar
  • 3 tbsp water
  • lemon juice
  • ½ tsp vanilla extract
Topping
  • 16 candied cherries

Method
 

Cake
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the egg yolks and sugar, then whisk until the mixture turns creamy. Incorporate the flour and two teaspoons of baking powder.
    Whip the egg whites until they form stiff peaks, adding a pinch of salt, and fold them into the mixture. Transfer the resulting mixture into muffin tins.
  3. Position the muffin tins in the preheated oven and allow them to bake for around 20 minutes. Once they are fully baked, take them out of the oven, allow them to cool, and gently extract the pastries from the tins.
Custard
  1. In one saucepan, gently heat the milk. In a separate saucepan, use a mixer to beat the egg yolks and sugar for approximately 10 minutes until creamy and light. Integrate the flour and stir to combine. Gradually pour in the hot milk and include the lemon zest.
    Transfer the mixture to the stovetop and bring it to a gentle boil, ensuring you stir consistently. Lower the heat and let it simmer for 2-3 minutes until the cream starts to thicken.
  2. Remove the saucepan from the heat and carefully pour the custard into a bowl. Cover the bowl with plastic wrap, ensuring it makes direct contact with the surface of the custard to prevent a skin from forming. Allow the custard to cool at room temperature. Once cooled, refrigerate the custard for approximately 4 hours, until it becomes cold and sets.
  3. Now, take the 'sospiri', and carefully slice them in half horizontally. Gently scoop out a small portion of the cake from the bottom half, while keeping the top part intact.
  4. Fill the scooped-out section with the custard, using either a spoon or a pastry bag. Once filled, gently press the top half back into place to close the pastry.
Glaze
  1. Dissolve the powdered sugar in a bit of water, and then add the lemon juice and vanilla extract to the mixture, stirring until it reaches a creamy consistency. Allow the glaze to firm up by placing it in the refrigerator. Once the glaze has thickened, drizzle it over your sospiri pastries and allow it to dry.
Topping
  1. Place a candied cherry on the top of each filled pastry. Then, arrange the pastries in paper cups and transfer them to the refrigerator, where they can be kept until you're ready to serve them.