CARTOCCI ALLA CREMA: A Sicilian Dessert You Must Try

Cartocci alla Crema Pasticcera are a beloved Sicilian pastry, known for their golden, crispy fried dough wrapped around metal tubes and filled with luscious, velvety custard cream. Traditionally enjoyed during Sunday family lunches and festive occasions, these pastries combine rich textures and flavors that make them absolutely irresistible. If you’re looking to bring the warmth of an Italian bakery into your home, this recipe is your ticket.

❤️ Why Nonna Loves This Recipe:

Nonna adores Cartocci alla Crema Pasticcera because they remind her of her childhood in Sicily, where she’d help her mamma roll out the dough and sneak tastes of the sweet, creamy filling. For her, it’s not just a dessert—it’s a piece of family history. The combination of the crunchy exterior with the silky crema pasticcera is exactly the kind of indulgence she loves to serve with an afternoon espresso.

⏲ Cooking Time:

• Preparation Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 15 minutes

📝 Ingredients:

For the Dough:

• 500g (4 cups) all-purpose flour
• 60g (1/4 cup) sugar
• 60g (1/4 cup) unsalted butter (softened)
• 10g (2 tsp) salt
• 25g (1 tbsp) fresh yeast or 7g (1 packet) dry yeast
• 200ml (3/4 cup) lukewarm milk
• 1 egg
• Zest of 1 lemon
• Vegetable oil (for frying)
• Granulated sugar (for dusting)

For the Crema Pasticcera (Custard Cream):

• 500ml (2 cups) whole milk
• 100g (1/2 cup) sugar
• 4 egg yolks
• 40g (1/3 cup) cornstarch
• 1 vanilla bean (or 1 tsp vanilla extract)
• Zest of 1 lemon

👩‍🍳 Method:

Preparing the Dough:

1. Activate the yeast: Dissolve yeast in lukewarm milk with a pinch of sugar. Let sit for 10 minutes until frothy.
2. Combine ingredients: In a large bowl, mix flour, sugar, and salt. Add the egg, butter, lemon zest, and activated yeast mixture.
3. Knead: Work the dough until smooth and elastic (around 10 minutes). Cover and let rise for 1 hour or until doubled.
4. Shape: Divide the dough into small balls. Roll each into long ropes and wrap them around metal cannoli tubes.
5. Second rise: Let the wrapped dough rest for another 20 minutes.

Frying the Cartocci:

1. Heat vegetable oil to 170°C (340°F).
2. Fry the cartocci until golden brown, turning frequently.
3. Drain on paper towels and roll in granulated sugar while still warm.
4. Carefully remove the tubes once slightly cooled.

Making Crema Pasticcera:

1. Heat milk with lemon zest and vanilla until just simmering.
2. In a bowl, whisk yolks and sugar until pale. Add cornstarch and mix well.
3. Slowly pour the warm milk into the yolk mixture while whisking.
4. Return the mixture to the pot and cook over low heat until thickened, stirring constantly.
5. Cool the crema pasticcera, covering the surface with plastic wrap to prevent a skin.

Assemble:

1. Fill a piping bag with crema pasticcera.
2. Pipe the cream into both ends of each cartoccio until full.
3. Serve immediately or refrigerate for up to 1 day.

💡 Tips & Tricks:

• Ensure the oil is at a stable temperature to avoid greasy dough.
• Use metal cannoli tubes to achieve the perfect cylindrical shape.
• Dust with powdered sugar for extra sweetness.
• Add a splash of Marsala wine to the dough for an authentic Sicilian twist.
• Serve with fresh berries or a dusting of cocoa powder for presentation.

🍽 Nutritional Facts (per serving):

CARTOCCI ALLA CREMA PASTICCERA

Cartocci alla Crema Pasticcera are a beloved Sicilian pastry, known for their golden, crispy fried dough wrapped around metal tubes and filled with luscious, velvety custard cream.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Italian

Servings 12

Notes

Ingredients:

For the Dough:

• 500g (4 cups) all-purpose flour
• 60g (1/4 cup) sugar
• 60g (1/4 cup) unsalted butter (softened)
• 10g (2 tsp) salt
• 25g (1 tbsp) fresh yeast or 7g (1 packet) dry yeast
• 200ml (3/4 cup) lukewarm milk
• 1 egg
• Zest of 1 lemon
• Vegetable oil (for frying)
• Granulated sugar (for dusting)

For the Crema Pasticcera (Custard Cream):

• 500ml (2 cups) whole milk
• 100g (1/2 cup) sugar
• 4 egg yolks
• 40g (1/3 cup) cornstarch
• 1 vanilla bean (or 1 tsp vanilla extract)
• Zest of 1 lemon

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👩‍🍳 Method:

Preparing the Dough:

1. Activate the yeast: Dissolve yeast in lukewarm milk with a pinch of sugar. Let sit for 10 minutes until frothy.
2. Combine ingredients: In a large bowl, mix flour, sugar, and salt. Add the egg, butter, lemon zest, and activated yeast mixture.
3. Knead: Work the dough until smooth and elastic (around 10 minutes). Cover and let rise for 1 hour or until doubled.
4. Shape: Divide the dough into small balls. Roll each into long ropes and wrap them around metal cannoli tubes.
5. Second rise: Let the wrapped dough rest for another 20 minutes.

Frying the Cartocci:

1. Heat vegetable oil to 170°C (340°F).
2. Fry the cartocci until golden brown, turning frequently.
3. Drain on paper towels and roll in granulated sugar while still warm.
4. Carefully remove the tubes once slightly cooled.

Making Crema Pasticcera:

1. Heat milk with lemon zest and vanilla until just simmering.
2. In a bowl, whisk yolks and sugar until pale. Add cornstarch and mix well.
3. Slowly pour the warm milk into the yolk mixture while whisking.
4. Return the mixture to the pot and cook over low heat until thickened, stirring constantly.
5. Cool the crema pasticcera, covering the surface with plastic wrap to prevent a skin.

Assemble:

1. Fill a piping bag with crema pasticcera.
2. Pipe the cream into both ends of each cartoccio until full.
3. Serve immediately or refrigerate for up to 1 day.

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