CALABRIAN BOCCONOTTI – TRADITIONAL ITALIAN FILLED PASTRIES

In Calabria, some of the best desserts are also the simplest: a handful of pantry ingredients, little metal molds, and a filling chosen according to what is already in the house.

These Calabrian Bocconotti have a tender, buttery pastry shell with a sweet surprise hidden inside. I make them with either fruit jam or Nutella, depending on the mood — both disappear very quickly from the tray.

The important part is not to overbake them. They should be lightly golden, tender, and crumbly rather than dry. And once they come out of the oven, give them just a few minutes to settle before removing them from their molds.

What Are Bocconotti?

Bocconotti are traditional Southern Italian pastries baked in small individual molds. Their name comes from boccone, meaning “bite” or “mouthful.”

Recipes vary from town to town and from family to family. Some versions are filled with chocolate, almonds, pastry cream, or preserves. This simple Calabrian family-style version uses a soft shortcrust pastry filled with your favorite jam or Nutella.

🖨️PRINT OR DOWNLOAD PDF OF THIS RECIPE HERE:

BocconottiCalabresiPDF

Servings

Makes approximately 20–24 bocconotti, depending on the size of the molds.

Ingredients

For the Pastry

• 4 cups + 2 tablespoons (500 g) all-purpose flour
• 14 tablespoons (200 g) unsalted butter or lard, softened
• 1 cup (200 g) granulated sugar
• 1 packet Italian baking powder (about 16 g / 4 teaspoons baking powder)
• 3 large eggs
• Finely grated zest of 1 lemon

For the Filling

• Fruit jam, as needed

  or

• Nutella, as needed

Optional for Serving

• Powdered sugar, for dusting

Instructions

1. Prepare the Dough

In a large bowl, combine the flour, sugar, and baking powder.

Add the softened butter or lard and begin working it into the dry ingredients with your fingertips.

Add the eggs and grated lemon zest.

Mix until the ingredients come together into a smooth, soft dough. Avoid kneading the dough more than necessary.

2. Prepare the Molds

Preheat the oven to 350°F (180°C).

Lightly grease small bocconotti molds or individual tartlet molds, especially if they are not nonstick.

Take a small piece of dough and press it into the bottom and sides of each mold, creating an even pastry shell.

Do not make the pastry too thick.

3. Add the Filling

Place about 1 teaspoon of jam or Nutella in the center of each pastry shell.

Avoid overfilling them because the filling can bubble out during baking.

4. Cover the Bocconotti

Take another small piece of dough and flatten it gently between your hands.

Place it over the filling and gently press the edges together to seal the pastry.

Remove any excess dough around the rim.

5. Bake

Arrange the molds on a baking sheet.

Bake at 350°F (180°C) for about 15–20 minutes, or until the bocconotti are lightly golden.

The exact baking time will depend on the size and material of your molds.

6. Cool and Unmold

Remove the bocconotti from the oven and allow them to rest in their molds for a few minutes.

Do not leave them inside the molds until completely cold.

While they are still slightly warm, gently turn them out onto a wire rack and allow them to cool completely.

Dust with powdered sugar before serving, if desired.

Nonna’s Tips

🍋 Use fresh lemon zest. It gives the pastry the delicate citrus aroma that works beautifully with both jam and chocolate.

🧈 Butter or lard both work. Butter gives the bocconotti a delicate buttery flavor, while lard produces a particularly tender and crumbly traditional pastry.

🥄 Don’t overfill them. A teaspoon of filling is usually enough. Too much Nutella or jam can escape while baking.

🔥 Watch the color, not just the clock. Remove them once they are lightly golden. Overbaking will make the pastry dry.

⏱️ Don’t wait too long to unmold them. Let them settle for just a few minutes after baking, then carefully remove them while still slightly warm.

🍓 Choose a thick jam. Apricot, cherry, fig, grape, or mixed berry preserves all work beautifully.

Storage

Store completely cooled bocconotti in an airtight container at room temperature for 3–4 days.

They can also be frozen for up to 2 months. Let them thaw at room temperature and dust with fresh powdered sugar before serving.

Nutrition Facts

Approximate values per bocconotto, based on 24 pastries with a moderate amount of filling.

Nutrition values vary depending on whether butter or lard is used and on the type and quantity of filling.