The sticky, nutty, Sicilian sweetmeat that forms the middle of these pastries is also wonderful on its own or with salty pecorino cheese. About one-tenth of the sweetmeat will be used to fill the pastries in this recipe, but there is no point making it in small batches as it keeps extremely well for up to a year, so store the rest in your refrigerator. The flavour develops and changes over the months, as the mixture ferments gently with the monthly addition of the dessert wine.
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