Pastry cream and black cherries filled Bocconotto - Bocconotto pugliese crema e amarena

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The "Bocconotto" is a small Italian short pastry tart filled with different ingredients, the recipe is different in every region, for example in Castel Frentano, Abruzzo, the traditional bocconotto is filled with chocolate and amandels, in Teramo (Abruzzo) with black grapes jam and amandels, in Martinafranca, Puglia, with pastry cream and black cherries, in Lecce (Puglia) where is called "Pasticciotto" it is filled with pastry cream only. The bocconotto is very easy and delicious small pastry, if you want to know more about the original Bocconotto abruzzese, you can visit the "Bocconotto" web site: http://www.bocconotti.com/ and if you visit Abruzzo, do not miss one of the several "Bocconotteria" shops....the Bocconotto paradise!!

Today's bocconotto recipe is from Puglia, Martinafranca. It's filled with pastry cream and black cherries in syroup. It's very similar to the ''Pasticciotto". To get the traditional shape you will need cupkes forms, best is a silicone 12 cupcakes tray; well now... try the recipe and let me know ;)

Makes about 12 bocconotti
1 dose of pastry crust dough see recipe here
1 dose of pastry cream see recipe here
12 Italian black cherries in syroup (better if "Fabbri" but any other brand will do)
icing sugar for dusting

Preheat the oven on 180C°
Roll out the dough with a rolling pin on a floured worktop, about 1cm thick.

Cut 12 discs (for the bocconotto cup) with a round pastry cutter (or a wine glass ;) and 12 other smaller discs (for the bocconotto top) with a smaller cutter.

Place the boggier discs in the cupcake forms. Fill with pastry cream and add a black cherry on the top.

Cover with the smaller disc, seal it well to the filled cup

Place in the oven for about 20 minutes or till the top gets a little darker (the cooking ime depends on your oven).

When cooked and cooled, take off the form and dust the top with a lot of icing sugar...
your bocconotti are ready...Buon appetito!

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