Rita’s Fagottini con Crema di Amaretti e Fragole

These little pastries are quite tasty and much simpler than one might guess. Rita made them for a dinner among friends in Valpolicella and was kind enough to share the recipe:

You’ll need frozen puff pastry dough, amaretti di Saronno, and strawberry jam.

Thaw the dough according to the directions on the package, roll it out, and cut it into 2-inch (5 cm) squares. Grind the amaretti, or whirl them in a blender, to a fine powder. Combine the powder with strawberry jam to obtain a sweet paste, varying the proportions of the two ingredients to suit your taste.

Preheat your oven to 420 F (210 C), and while it’s heating put a teaspoon of the filling on each of the squares. Fold the corners of the squares up and pinch the tips together to form little baskets, and put them on a lightly greased and floured cookie sheet. Bake the fagottini for about 20 minutes, or until they have puffed up and are nicely browned.

Let them cool and they’re ready.

The rest of the meal this was served in.

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Categories: Biscotti and other Sweet Treats

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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