Monachine Neapolitan Dessert

The name of this delicious Neapolitan dessert derives from the “monachine” (little nuns) of the convento Trentatre, in Via Pisanelli, Naples. In the Middle Ages, in fact, monks and nuns experimented new savoury recipes to cheer engagement banquets, religious parties and diplomatic meeting for Neapolitan powerful families.

For the puff pastry:

• 250 gr of pastry flour
• 250 gr of butter
• 5 gr of fine salt

For the filling:

• 250 gr of crema pasticcera (custard)
• 150 gr of black cherry jam
• 2 egg yolks
• icing sugar

Dispose the flour in a fountain shape along with the salt and 100 ml of cold water. Mix the ingredients, kneading with your fingertips and working the pastry into a sticky ball with the pastry scraper. Then wrap it in lightly floured baking parchment or tea towel, then refrigerate for about 30 minutes.

Place the ball of pastry on a lightly floured work surface and flatten slightly with the palm of your hand. Press the rolling pin into the top edge of the pastry and roll out 4 "arms". Place the softened butter on the mounded centre of the pastry and fold in the arms, stretching the pastry slightly to seal in the butter.

After 10-15 minutes flatten again the pastry, forming a rectangle and fold it as a book and carry on this way for 6 turns. Space out the third and fourth time, refrigerating the pastry for 30 minutes. After the 6th turn, your puff pastry is ready to roll out for shaping and baking.

Flatten the pastry into a thin sheet, forming small disks of 10 cm diameter and put some custard and marmalade in the centre. Cover every disk with another pastry disk, pressing the borders and and brushing with your whipped up egg yolks.

Bake the “Monachine” at 170°C for 30 minutes.

Once cooked, sprinkle the icing sugar on top, let them cool and serve.