What are the different types of Italian pastry desserts?
Italian pastry desserts are similar to French pastries. They consist of a light, scaly dough that is baked or fried. Some Italian pastries are full of pastries or light whipped ricotto cheese. The pastry is often dusted with a light coating of sugar confectioner. The Different Types of Italian Pastry Desserts Include the PignnoLata , pizzelle , cannoli , chiacchiere and Bignole . Pieces of Fried Dough that is piled into and pine cone shape and sprinkled with cinnamon or confectionery sugar. The glaze is made of caramelized honey, which is flavored with lemon peel, rose water, orange peel, cinnamon or chocolate. This pastry came in southern Italy and is made for Christmas and carnevale , a celebration that takes place every spring just before the start of the loan.Sisted iron or grate that has a shaped shape. Iron Pizelle is similar to waffle iron, except for the pattern createdIt is a lace circle that resembles a snowflake instead of a square grid. These pastries usually come in anise, lemon, chocolate, amaretto and vanilla taste and can be spilled with jam or fine layer of powder sugar.
cannoli siciliani are often considered a classic example of Italian pastry desserts. They consist of a flat dough that rolls into tubes and fried. The dough becomes a sharp lively golden brown shell, which is filled with a mixture of whipped cream and miniature chocolate chocolate chips.
Chiacchiere or angel wings are sweet, light fried pastry. The thin dough is balanced and cut into ribbons that are twisted, fried and covered with confectionery. Angel wings can be flavored Wicitron, orange peel or wine Anisette.
Bignol are creamy clouds of bite size. They consist of sweet, smallEntry pastry shells that can rise until they are fluffy, light and airy. After baking, cream clouds are filled with bread. Biglol pastry cream is in flavor such as coffee, vanilla, pistachio, chocolate or almonds.
Another type of Italian pastry desserts is sfogliatelles , which are multilayer delicacies in the shape of a shell. The name sfogluilder means "many layers" or "many leaves" and refers to a multilayer pastry surface. The layer look of the pastry is created by stretching the dough on the long table and its inverting into a multi -layer protocol. The slices are cut off from the dough protocol and have pockets into them. The pockets could be filled with ricotta and orange, marzipan or candied lemon bark.
Desert variation is Sfoglient Santa Rosa . It came from the Santa Rosa monastery in Solerno, Italy, during the 18th century. The Santa Rosa variation is shaped as an oyster shell and filled with pastry cream.
Cannoncini Alla CREma Pasticcera are Italian horns in the shape of corners that are filled with cream and often sprinkled with large decorative sugar crystals. The dough is twisted into corners and baked on a golden brown color. The bread bag is used to suppress the rich vanilla pastry in the corner.