Pignolata

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Pignolata
Pignolata calabrese.jpg
A pignolata from Messina, with both chocolate and vanilla icing
Type Pastry
Place of origin
Italy
Main ingredients
Pastry dough, chocolate and lemon flavoured syrup/icing
Cookbook:Pignolata  Pignolata

Pignolata (Sicilian: Pignulata, plural Pignolati) is a Sicilian pastry, which originated in Messina and is also common in Calabria. It is a soft pastry, covered in chocolate and lemon flavoured syrup/icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served. Each pastry serves several people, and is meant to be cut into small pieces when served.

Pignolati (honey balls) can be also small portions of fried pastry, like large pearls, in a hot honey sauce, with chopped almonds or hazelnuts. Before serving, they are set on a plate, as a crown, with chopped nuts sprinkled over the top.

Sample Ingredients[edit]

  • Eggs
  • Sugar
  • Canola oil
  • All-Purpose flour
  • Baking Powder
  • Freshly grated rindofLEMON (optional)
  • CANOLA OIL (For frying)
  • Honey (clover or orange blossom)
  • Freshly grated orange rind (optional)
  • Flour, for dusting

See also[edit]

References[edit]