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Pesche (pronounced paeskae) are an Italian classic that is made in two different ways depending on the baker and the area.
The main difference is in the base “structure” that will hold the filling: this is either two “pasta frolla” (tender short crust) cookies, or two brioche buns. But no matter the technique, they are always, always moaning good.
My favorites, and the ones I share in this recipe, start off as cookies, but by the time they are done, they are transformed into tender pastries, or pasticcini, with a creamy filling and a sugary crust.
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They are called Pesche, or Peaches, because they look like, and often are the size of, peaches. As always, I like to make mine small: one, two bites tops and you are done. Then you can have another one.
The traditional ones are filled with chocolate pastry cream, then dipped in an Italian liqueur called Alkermes, which gives them the peachy pink color. In this recipe, I offer three variations: Classic, Lemon and Tiramisú.
They are not difficult to make, but they are multi-step, so rather labor intensive, especially if you choose to make them in assorted flavors.
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This recipe is part of my Curated Baking Recipes Collection. It is available as a beautifully designed downloadable PDF for purchase for $5.50 (USD) via my secure shop within the “Buy Me A Coffee” platform.
The 22-page PDF e-Book will contain
– exact recipe (in grams) that is fine tuned and perfected
– my recipe-related tips
– general baking tips
– essential steps images
– summary of production steps
– live links to special ingredients and utensils from Amazon (so they are easy to find)
The PDF file is available in English or Italiano.
To view and purchase this and other recipes already available in the collection, click on the relevant widgets below.
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HAPPY BAKING!
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