A specialty of Mantua, these delicate pastries are filled with another, lighter dough, providing a subtle contrast of two delicate textures.
For the dough, beat the butter until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the sugar and continue beating until light. Beat in the egg yolks, one at a time, beating until smooth after each addition. Stir in the flour by hand. Scrape the dough onto a piece of plastic wrap, then wrap and chill the dough until firm.
While the dough is chilling, prepare the filling: combine the flour and confectioners’ sugar and sift once to avoid lumps. Beat the egg with the vanilla and butter and fold into the flour-and-sugar mixture.
To form the offelle, roll half the dough out
Bake the offelle at 325 degrees for about 20 minutes, until light golden. Cool on racks and dust with the confectioners’ sugar.
Store in a tin between layers of wax paper.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.