It is a sweet pastry filled with sweet sour cream that smells like vanilla, and its name is derived from the Italian word for husband - marito. It is traditionally given by young men from Rome when they want to surprise their girlfriends. They hide an engagement ring or some other gift in it. This sweet pastry has been made in Italy for decades and is typically eaten with morning coffee. We reveal to you a recipe that will impress you and that you can also enjoy.
The pastry is typical of the city of Rome, and you can find it in almost every pastry shop in Rome. Maritozzo is made from a light and smooth dough, cut in half and filled with cream and powdered sugar. The dough is made from flour, eggs, butter and honey, and you can also add pine nuts, raisins and candied oranges if you wish.
Marizotto
Ingredients
- 540 g of flour
- 60 g of butter
- 250 ml of milk
- 120 g of honey
- 2 eggs, room temperature
- 1 teaspoon of salt
- 1 teaspoon of dry yeast
- 1 teaspoon of cinnamon
- finely grated rind of 1 lemon
- beat the egg with 1 teaspoon of milk
- 500 ml of sour cream
- 140 g of powdered sugar
- 2 teaspoons vanilla paste or flavoring
Directions
- Separate 1/6 cup of flour from the total amount of flour. With half a cup of water, mix it until smooth. Then heat it over medium heat until it thickens completely and turns golden brown. Remove from the heat and stir in the butter, milk, honey, eggs and salt and mix well.
- Put the rest of the flour, yeast, cinnamon, grated lemon peel into an electric dough mixer and mix well.
- Add the flour mixture to the cooked dough that you prepared earlier and knead with your hands until the dough becomes elastic. Add a little flour if necessary. The dough should be soft and elastic, it should not crack or see through. Then shape it into balls and leave them at room temperature for an hour and a half.
- Heat the oven to 180 °C. Knead the dough again. Line the baking tray with baking paper. Divide the dough into two parts, roll it into a sausage. Then cut into six parts. Form into even balls.
- Leave the pastry in the warm place for another 45 minutes. Brush it with beaten egg and bake for 20-23 minutes. After baking, let it cool completely. Then, use a serrated knife to cut the balls in half, but not all the way, as you only need to fill them with phyllo.
- Add sugar to the sour cream and mix it into the whipped cream until it becomes thick and fluffy. Put the mass in a pastry bag and fill the pastry just before serving. Bon Appetit.
