1.

Tiramisu
Ingredients

Savoiardi (Ladyfinger) biscuits, around 300-400g (10-13 oz), depending on the size of your dish 12 espresso cups of espresso coffee, cooled A good splash (100 ml, 3 oz) of Marsala wine or sweet dessert wine/liqueur 125 g (5/8 cup) sugar 500 ml (1 pint) milk 3 large or 4 medium egg yolks 2 tablespoons flour 1 fresh vanilla pod 450 g (1 lb) mascarpone cheese Good quality bitter cocoa powder to decorate

Directions
1. 2. 3. 4. 5. 6. 7.

8. 9.

10. 11. 12.

Make the coffee and allow to cool in a bowl. Add the liqueur. Split open the vanilla pod and place in a saucepan with the milk. Bring to the boil slowly. In a large bowl, vigorously beat the egg yolks with the sugar until the result is light in colour and frothy. Add the flour and beat well. Remove the vanilla pod from the milk, after scraping the seeds into it. Add the milk to the bowl gradually, beating constantly with a whisk. Slowly reheat, stirring continuously in the same direction, until quite thick. It will thicken even more once it cools. Allow to cool, with clingfilm (saran wrap) touching it so that a skin does not form. Add the mascarpone cheese to the custard mix. In your serving dish, spread out a little custard, then cover with the ladyfinger biscuits, first dipping them lightly (get them nice and wet but dont get them soggy!) in the coffee and liqueur mix. Carefully spread half the rest of the custard mixture on top, and add and- other layer of biscuits dipped in the coffee and liqueur mix. Finish with the remaining custard and decorate with dusted cocoa power. Leave to rest in the fridge for a couple of hours at least before serving.

Recipe link: http://www.organictuscany.org/recipes/vegetarian/tiramisu Picture link: http://www.shutterstock.com/pic-66378817/stock-photo-tiramisu-italian-dessert.html

2. Tuscan almond biscuits Cantuccini

Ingredients

2. 500 g (4 cups) flour (gluten free) 400 g (2 cups) sugar 250 g (1/2 lb) almonds, toasted 3 eggs 3 egg yolks 50 g (1/4 cup) melted butter 1 sachet Natural baking powder, enough for 500g (4 cups) flour 1 glass sweet vin Santo pinch of salt good pinch of aniseed To glaze: 1 egg yolk, half an egg white, and aniseed.

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9.

Preheat your oven to 170C/340F With the flour, make a well on your work surface. Put all the other ingredients into the well, except the almonds. Working first with a fork and then with your hands, amalgamate all the ingredients. Add the toasted, cooled almonds to the mixture. With a large metal spoon, spoon strips (approx 2 inches by 8 inches/4 cm by 15 cm) onto a floured surface. Roll in the flour and place on a baking sheet with baking paper on top. Bake in an oven on 170C/340F for approximately 30 minutes or until golden. Take out of the oven; cut the strips diagonally into biscuits approximately 1 cm (half inch) thick, and brush with the glaze. Return to the oven and bake for a further 10-15 minutes until golden and glazed.

Recipe link: http://www.organictuscany.org/recipes/vegetarian/biscotti Picture link: http://www.shutterstock.com/pic-46633789/stock-photo-cantuccini.html

3. Panna Cotta
Ingredients

For 6-8 small crme caramel-type moulds: 1 liter of cream (2 pints) or 3/4 liter cream and 1/4 of full cream milk 3 level teaspoons of sugar Half a fresh vanilla pod Approx 5 g (1 teaspoon) agar-agar in powder, flakes or sticks For the sauce: 300 g (10 oz) of ripe strawberries, kiwis or mango Sugar

Directions
1. 2. 3. 4. 5. 6. 7.

Split opens the vanilla pod and place in a saucepan with the sugar and cream (and milk if using). Bring to the boil, stirring constantly. When the mixture has come to the boil, add the agar-agar, lower the heat and leave for a further two or three minute. Pour the mixture into the moulds, allow to cool and place in a refrigerator for at least 2 hours before serving. Wash and prepare the fruit, cutting it into small pieces. Add just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit). Heat on a low flame for a few minutes, just enough for the fruit to soften. Leave to cool. Serve spooned over the panna cotta once out of its mould.

Recipe link: http://www.organictuscany.org/recipes/vegetarian/panna-cotta Picture link: http://www.shutterstock.com/pic-63860356/stock-photo-panna-cotta-with-sauce-ofraspberries-and-blackberries-closeup.html

4. Chocolate Cannoli
Ingredients

1 egg 1/4 cup sugar 1/4 cup butter, melted 1/2 teaspoon vanilla extract

1/4 teaspoon grated lemon peel 1/8 teaspoon almond extract 1/2 cup all-purpose flour 1/4 teaspoon baking powder FILLING: 3/4 cup sugar 3 tablespoons cornstarch 1 cup milk 1-1/8 teaspoons vanilla extract 1 drop cinnamon oil, optional 1-3/4 cups ricotta cheese 1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped 1/2 cup chopped pistachios

Directions In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well. 2. Bake in a preheated pizzelle iron according to manufacturers directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool. 3. In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely. 4. In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers. Yield: 12 filled pizzelle.
1.

Recipe link: http://www.tasteofhome.com/Recipes/Chocolate-Cannoli Picture link: http://www.shutterstock.com/pic-44006584/stock-photo-chocolate-chip-cannoliisolated.html

5. Pizzelle
Ingredients

3 sticks of butter 3 cups of sugar

6 eggs 4 tsp. of baking powder 2 Tablespoons of Vanilla and 1 tsp. of oil of anise 5 to 6 cups of flour Directions

Mix all the ingredients together. You may vary the amount of vanilla and anise to your own taste. 2. Roll the dough in walnut size balls and bake using an electric pizzelle iron or if you are adventurous you can use a hand held iron over the stove.
1.

Recipe link: http://www.hudsonstarobserver.com/event/article/id/39866/ Picture link: http://www.shutterstock.com/pic-978679/stock-photo-stack-of-pizzelles-traditionalitalian-cookie.html

6. Cassata
Ingredients:

1 loaf (16 ounces) pound cake 1/2 cup rum 1/2 cup chopped candied fruit or golden raisins 1 cup coffee ice cream, slightly softened 1 cup maple nut or butter pecan ice cream, slightly softened 1/3 cup whipping (heavy) cream 1 tablespoon powdered sugar

Directions: Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied fruit; let stand 1 hour. 2. Remove loaf pan from freezer. Spread coffee ice cream in pan; freeze about 1 hour until firm. 3. Cut cake into rectangle about 2 inches thick to fit loaf pan, 8 1/2x4 1/2 inches. Drain fruit, reserving rum. Drizzle reserved rum over cake; set aside. Spread maple nut ice cream over ice cream in pan; freeze about 1 hour until firm. 4. Beat whipping cream and powdered sugar in chilled small bowl with electric mixer on high speed until stiff. Fold in candied fruit. Spread whipping cream mixture over ice
1.

cream in pan. Top with rum-soaked cake, cutting pieces to fit pan. Cover and freeze about 8 hours or until firm. Loosen edges of cake from pan with knife; turn upside down to unmold cake. Recipe link: http://www.bettycrocker.com/recipes/cassata/f9f2df1e-654c-429c-b1a014c069ba96e8?sc=Italian%20Dessert%20Recipes&term=Italian%20Dessert&itemId=c3 35c67a-2a79-432a-9860-4baaeb57b3ad Picture link: http://www.shutterstock.com/pic-37285489/stock-photo-a-traditionalsicilian-cassata-cake.html

7. Blueberry-almond Crostata
Ingredients: Crust

1 1/2 cups all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup cold unsalted butter 1 egg 2 to 3 tablespoons cold water

Filling

3/4 cup sugar 6 tablespoons cold unsalted butter, cut into small pieces 1 can (8 oz) almond paste 3 tablespoons all-purpose flour 1/4 teaspoon ground cardamom 5cups sliced peeled ripe pears (about 5 medium) 1/2 cup dried blueberries 1 tablespoon lemon juice 1 tablespoon sugar

Directions:

1.

2. 3.

4.

5.

1 Heat oven to 425F. In medium bowl, mix 1 1/2 cups flour, 2 tablespoons sugar and the salt. Cut in 1/2 cup butter, using pastry blender, until particles are size of small peas. In small bowl, mix egg and 2 tablespoons of the water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (up to 1 tablespoon more water can be added). Gather dough into a ball; shape into flattened 5-inch disk. Wrap in plastic wrap; refrigerate 30 minutes. 2 On floured surface, roll pastry into 13-inch round. Place on ungreased cookie sheet. 3 In food processor, place 1/4 cup of the sugar, 1/4 cup of the butter pieces and the almond paste. Cover; process with on-and-off pulses until crumbly. Between pieces of plastic wrap, form mixture into a disk; roll to 10-inch round. Place over center of crust. 4 In large bowl, mix remaining 1/2 cup sugar, 3 tablespoons flour and the cardamom. Stir in pears to coat. Mix in cherries and lemon juice. Spoon pear mixture over almond layer to within 3 inches of edge. Dot with 2 tablespoons remaining butter pieces. Fold 2-inch edge of crust up over pear mixture, pleating crust. Brush crust edge with water; sprinkle with 1 tablespoon sugar. 5 Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes. Cut into wedges; serve warm.

Recipe link: http://www.bettycrocker.com/recipes/cherry-almond-pear-crostata/db9aee74-4de8487c-a00c460a337209a8?sc=Italian%20Dessert%20Recipes&term=Italian%20Dessert&itemId=c335c67a2a79-432a-9860-4baaeb57b3ad Picture link: http://www.shutterstock.com/pic-55247449/stock-photo-blueberry-and-almondcrostata.html

8. Chocolate panettone
Ingredients 125g butter, softened, plus extra for greasing 350g strong white bread flour, plus extra for dusting 1/2 tsp salt 7g sachet fast-action dried yeast 50g golden caster sugar 50g raisins 50g roasted hazelnuts, roughly chopped Finely grated zest of 1 orange 3 large eggs, lightly beaten 4 tbsp warm milk, plus extra, if needed

50g plain chocolate, roughly chopped Icing sugar, to dust

Directions
1. 1. Grease and line a fluted savarin or kugelhopf tin (or an 18cm round x 9cm deep tin). Sift the flour and salt into a large bowl. Stir in the yeast, sugar, raisins, nuts and zest. 2. 2. Make a well in the centre and add the eggs, 100g butter and the milk. Mix. Knead in the bowl for 5 minutes or until it is smooth and elastic (add a little extra milk, if its dry). 3. 3. Turn out onto a floured surface and knead for a further 5 minutes or until smooth. Put in a lightly greased bowl and cover with cling film. Leave in a warm place for at least 1 hour or until doubled in size. 4. 4. Punch the dough in the bowl to knock back, then need for another 5 minutes on the floured surface. Gradually knead in the chocolate as quickly as possible to avoid the chunks melting. Shape the dough into a ball and pop into the tin. Cover and leave for another 30 minutes or until risen again. 5. 5. Meanwhile, preheat the oven to 180C/fan160C /gas 4. Melt the remaining 25g butter and brush over the top of the loaf. Bake for 30-35 minutes or until risen. Wrap in a thick tea towel and set aside to cool. Dust with icing sugar to serve.

Recipe link: http://www.deliciousmagazine.co.uk/recipes/chocolate-and-hazelnut-panettone Picture link: http://www.shutterstock.com/pic-82749877/stock-photo-panettone-typical-italiansweet-on-a-white-background.html

9. Italian trifle
Ingredients
40g plain chocolate 300ml fresh vanilla custard 80ml good Caf direct espresso coffee 2 tbsp coffee liqueur 1 tbsp brandy 200g plain sponge cake or sponge fingers

Method
1. Break up the chocolate into small pieces and place in a bowl set over a pan of gently simmering water dont let the bowl touch the water. Gently melt the chocolate until smooth, then remove

from the heat and cool a little. Pour a couple of tbsp of the melted chocolate onto a baking sheet lined with baking paper, allow to set, then cut out heart shapes with a sharp knife or shaped cutter and set aside. Pour half of the custard into a bowl and mix with the remaining chocolate until smooth. (If the chocolate forms small lumps blast quickly in the microwave to melt into the custard.) 2. Mix together the espresso with the liqueur and brandy. Cut the sponge cake into pieces and place in a shallow dish. Spoon over the espresso mixture and leave to soak for a few minutes. 3. Start layering up 2 glasses by spooning a little of the vanilla custard into the base then topping with some of the soaked sponge. Follow with a layer of chocolate custard and more soaked sponge. Continue until you have 2 layers of each custard, finishing with the chocolate custard. Chill for 30 minutes or until ready to serve. 4. Decorate each trifle with a chocolate heart shape and serve. Recipe link: http://www.deliciousmagazine.co.uk/recipes/italian-trifle Picture link: http://www.shutterstock.com/pic-20834671/stock-photo-delicious-chocolate-trifle-withcustard-and-chocolate-curls.html

10. Zeppole
Ingredients: 2 package Vegetable Oil, for frying 1 cup 2 tsp 1 1 tsp 2 1 cup tsp cup All-purpose Flour Baking Powder Pinch Salt White Sugar Eggs, beaten Ricotta Cheese Vanilla Extract Confectioners' Sugar, for dusting

Directions: 1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. 3. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by them. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Recipe link: http://italian.betterrecipes.com/zeppole-1.html Picture link: http://www.shutterstock.com/pic-95328865/stock-photo-zeppole-italian-dessert.html

11. Bab
Servings 6
Ingredients:

lb all-purpose flour lb butter 6 eggs 1 cup milk oz baking powder

Syrup

lb sugar 1 cup Rum lb water

Preparation 1. Dissolve the yeast in a little warm milk and mix with the flour, to prepare a ball of flour to be left to rise in a warm oven. 2. When it has doubled in volume, after about half an hour, blend in the rest of the ingredients, kneading well, and then put the dough into a greased Baba mold. Wait for the Baba to rise a second time and then bake in a hot oven (400F). 3. While the Baba is baking, prepare the syrup by dissolving the sugar in the water over a low heat and simmering it until, taking a drop between thumb and forefinger, it begins to form a thread. When it is almost cold, add the rum. 4. Using a ladle, cover the hot Baba with the syrup and then repeat each time collecting the liquid that has gathered on the plate the sweet is resting on. Baba is usually served accompanied by confectioners cream and dark cherries.

5. It goes well with whipped cream and strawberries, or just cream, or zabaglione. Recipe link: http://www.academiabarilla.com/italian-recipes/campania/baba.aspx Picture link: http://www.shutterstock.com/pic-2415936/stock-photo-baba-typical-cake-of-naplesitaly.html

12. Zabaione with strawberries

Ingredients

cup Marsala wine, dry cup Rum 6 egg yolks 4 oz granulated sugar Strawberries

Preparation 1. In a saucepan, mix together egg yolks, sugar, Marsala and rum. 2. Place the pan on the heat and start to cook, stirring without over-whisking. 3. Boil for a few minutes, so that the zabaione is firm but not foaming. Serve hot or warm. 4. A variant uses white wine instead of the Marsala and rum. Add strawberries Recipe link: http://www.academiabarilla.com/italian-recipes/emilia-romagna/parma-stylezabaglione.aspx Picture link: http://www.shutterstock.com/pic-20889736/stock-photo-glass-of-the-italian-dessertzabaglione-or-sabayon.html

13. Panforte
Ingredients 240 g. of figs or pitted dates 50 g. of honey 100 g. of soft brown sugar

tablespoon each of ground cinnamon, cardamom, cloves, nutmeg and black pepper 250 g. of candied fruit, such as cherries, citron, lemon and orange rind 50 g. of blanched almonds 50 g. of pine nuts 50 g. of shelled hazelnuts, toasted 3-4 tablespoons of plain flour, sifted 50 ml. of Vin Santo (a sweet strong liquor is a non-ideal substitute if you don't have this Italian spirit) Icing sugar to dust

Preparation: 1. Heat the oven to 150 C / Gas 2. Line a shallow 25 cm round cake tin, or a 20 cm square tin, with rice paper. 2. Mince the figs or dates and put them in a pan with enough water just to cover. 3. Add the honey, brown sugar and all the spices. Cook gently for about 10 minutes, then tip into a bowl. The mixture should be soft and sticky, but not wet. 4. Add the candied fruit and nuts and mix well, then add the flour and Vin Santo and mix to a sticky mass. 5. Spoon the mixture into the prepared tin and bake in the oven for 30-40 minutes. 6. Take out of the oven and leave to cool in the tin. Sprinkle generously with icing sugar and serve cut into thin wedges. Recipe link: http://www.discoveritalianfood.com/panforte-recipe.html Picture link: http://www.shutterstock.com/pic-89945464/stock-photo-panforte-dessert-fromitaly.html

14. Chocolate and walnut salami, with candied fruit

Ingredients 300 g. of shelled walnuts 200 g. of caster sugar 100 g. of dark, bitter chocolate, broken into small pieces 150 g. of candied orange peel, finely diced 150 g. of citron peel, finely diced

1 tablespoon of ground cinnamon tablespoon of ground cloves 1 tablespoon of ground black pepper 200 g. of dried figs, roughly chopped 200 g. of dates, pitted and minced

Preparation: 1. Crush two-thirds of the walnuts, leaving the others whole. 2. Put the sugar in a pan with 2 tablespoons water and heat gently until the sugar has dissolved. Continue to heat until the sugar syrup just turn golden. 3. Meanwhile, combine all the other ingredients, including the crushed and whole walnuts, in a bowl. Add the sugar syrup and mix well. 4. Divide the mixture in two and spoon each portion along the middle of a sheet of rice paper. Roll up in the paper, shaping each into a salami. Leave in a cool place until set. 5. Serve cut into thin slices, with coffee or Moscato, or wrap decoratively in cellophane for an edible Christmas gift. Recipe link: http://www.discoveritalianfood.com/sweet-salami.html Picture link: http://www.shutterstock.com/pic-95030335/stock-photo-chocolate-salami-on-whitedish.html

15. Coffee granite

Ingredients 500 ml/16 fl oz/2 cups water 115 g/4 oz/ cup granulated sugar 250 ml/8 fl oz/1 cup very strong espresso coffee, cooled Whipped cream, to garnish (optional)

Preparation: 1. Heat the water and sugar together over low heat until the sugar dissolves. Bring to the boil. Remove from the heat and allow to cool.

2. Combine the coffee with the sugar syrup. Place in a shallow container or freezer tray, and freeze until solid. Plunge the bottom of the frozen container or tray in very hot water for a few seconds. Turn the frozen mixture out, and chop it into large chunks. 3. Place the mixture in a food processor fitted with metal blades and process until it forms small crystals. Spoon into the serving glasses and top with whipped cream, if desired. 4. If you do not want to serve the granite immediately, pour the processed mixture back into a shallow container or ice tray and freeze until serving time. Allow to thaw for a few minutes before serving or process again. Enjoy! Recipe link: http://www.discoveritalianfood.com/granita-recipe.html Picture link: http://www.shutterstock.com/pic-113050651/stock-photo-coffee-granita-granita-dicaffe.html

16. Italian gelato

INGREDIENTS 6 cups of whole milk or 2% 1 and 1/2 cups of sugar 12 egg yolks beaten 1 Tbls of grated orange or lemon peel

PREPARATION 1. In a large saucepan combined egg yolks, 3 cups of milk and sugar. 2. Cook and whisk over very low heat until mixture sticks to the metal utensil. Be very careful not to cook the eggs. 3. Remove from heat and gradually mix in the remaining 3 cups of milk and grated peel. 4. Cover and chill in the refrigerator overnight or place the saucepan in an ice bath until completely chilled. 5. Freeze in a 5 quart ice cream maker according to manufacturer directions. 6. This recipe makes around 2 to 3 quarts of gelato. These gelato recipes can be adjusted to make a smaller portion but I always say if youre going to make it you might as well make enough. Recipe link: http://www.great-chicago-italian-recipes.com/gelato_recipes.html Picture link: http://www.shutterstock.com/pic-77019547/stock-photo-raspberry-gelato-inwhite-bowls.html

17. Strawberries in wine

INGREDIENTS 2 cups of fresh strawberries, hulled and halved 3/4 cup of granulated sugar 1 cup of red wine PREPARATION 1. 2. 3. 4. Place the strawberries in a bowl. Sprinkle with sugar. Add the wine. Refrigerate for 2 to 3 hour.

To serve place the strawberries in serving glasses and drizzle some of the wine over the top. Serves 4 to 6 people Recipe link: http://www.great-chicago-italian-recipes.com/strawberries_in_wine.html Picture link: http://www.shutterstock.com/pic-44323369/stock-photo-a-red-rose-andstrawberries-with-wine-glasses-on-a-glass-table-suggesting-romance-or-valentine-s.html

18. Struffoli
INGREDIENTS 6 large eggs 1 cup of sugar 4 cups of all purpose flour, sifted 3 tsp of baking soda 1 cup of honey Vegetable oil for frying Colored candy sprinkles

PREPARATION 1. 2. 3. 4. 5. 6. In a medium size bowl, whisk together the eggs and butter. Sift the flour and baking powder together and mix into the egg mixture. Mix the dough by hand until soft and divide into four pieces. On a floured surface, roll the dough into a 1 foot ropes around 1/2 inch thick. Cut the ropes into 1 inch pieces. Lightly dust the pieces with flour, dust off excess.

7. In a deep fryer, heat the oil to 350 degrees. 8. Fry the dough a few handfuls at a time until they are puffed up and golden brown. 9. Remove the struffoli with a slotted spoon and drain on a paper towel. 10. In a large saucepan combine the honey and sugar and heat until sugar is melted. 11. Add the fried dough a little at a time, turning to coat with the honey. 12. Place them on a large plate and shape them into a pyramid. 13. Sprinkle with candy sprinkles and let cool for 1 to 2 hours. Recipe link: http://www.great-chicago-italian-recipes.com/struffoli.html Picture link: http://www.shutterstock.com/pic-68434648/stock-photo-neapolitan-struffoli-atypical-christmas-sweet.html

19. Sfogliatella Riccia

INGREDIENTS Pastry 2 cups of all-purpose flour 1 cup semolina 2 Tblsp of sugar 1/8 tsp of salt 3/4 cup of butter 1/2 cup of water 1/2 cup of lard or butter, melted

PREPARATION 1. 2. 3. 4. Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water. Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.

INGREDIENTS Filling

1 cup of milk 1/4 cup of semolina 1 cup ricotta 1 egg , beaten 1/4 cup of sugar 1/8 tsp of cinnamon 4oz of candied orange or lemon peel, chopped 1/2 cup of powdered sugar

PREPARATION 1. 2. 3. 4. 5. 6. 7. 8. 9. Add milk in a saucepan over medium heat. Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps. Simmer three to four minutes. Remove from the heat, pour into a bowl and allow to cool. Pass the ricotta through a sieve.. Add the ricotta, egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside. Remove dough from refrigerator. Divided it into two equal parts. Place the dough on a floured board and roll very thin with a rolling pin into an 18 inch square. 10. Brush the thin pastry with butter. 11. Roll the dough up like a jelly roll. 12. Cut the roll into a number of 4 inch pieces. 13. Pick up one piece of the dough in your hand. 14. Press your thumb in the center of the pastry and push it down to form a hole like a cup. (See Video) 15. Fill the cup with 2 tablespoons of filling. 16. Fold the cup until the open edges touch. 17. Press the edges together to seal the pastry. 18. Brush the top with beaten egg yolk. 19. Repeat above until all pastry and filling are used. 20. Preheat over to 425F. 21. Line two cookie sheets with parchment paper. 22. Place the shells on the paper and bake for 15 minutes or until brown. 23. Let the pastry cool on the cookie sheet for five minutes. 24. Then place on a rack to completely cool . 25. Sprinkle with confectioner sugar and serve. Recipe link: http://www.great-chicago-italian-recipes.com/sfogliatella_riccia.html

Picture link: http://www.shutterstock.com/pic-90417490/stock-photo-sfogliatelle-pastriescroissants-in-a-bakery-stuffed-with-cream.html

20. Chocolate Tartufo

INGREDIENTS 1 and 1/2 pints of chocolate ice cream or gelato 1 dozen Oreo cookies, crushed 1 and 1/2 cups of semi-sweet chocolate chips 4 tsp of vegetable oil 10oz of frozen strawberries or raspberries, thawed.

PREPARATION 1. 2. 3. 4. 5. 6. 7. Using an ice cream scoop, scoop out 6 balls of ice cream. Roll the ice cream into the crushed cookies. Place the ice cream on wax paper lined cookie sheet and freeze until firm. Heat the chocolate chips and oil in a small saucepan until chocolate is melted. Place the ice cream on a wire rack. Pour around 3 Tbls of chocolate over each ice cream ball. Freeze for 1 hour.

Recipe link: http://www.great-chicago-italian-recipes.com/chocolate_tartufo.html Picture link: http://www.shutterstock.com/pic-73149853/stock-photo-chocolate-truffle.html