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Hazelnut cream and Fabbri Amarena Pastries

Hazelnut cream and Fabbri Amarena Pastries

100g Manitoba flour

300g 00 flour 

40ml sunflower oil 

50g Acacia honey 

A pinch of salt

3 eggs

1 sachet of vanillin

150g yeast starter (50% hydration)

120ml lukewarm milk

3 spoonfuls Fabbri Amarenas

7 teaspoons hazelnut cream 


20 - 60 minutes


x 10


Stir the yeast starter into the lukewarm milk in a bowl until it dissolves. Then add all the other ingredients (liquids first) and knead the mixture on the worktop to make a smooth dough (this should take about 10 – 15 minutes). Put the mixture back into the bowl and cover with a cloth. Leave to rise at room temperature for about 5 – 6 hours. Knead the dough again and divide it into two parts. With one half of the dough, make it into 7 little balls of equal weight. With the other half of the dough, make 14 little balls of equal weight. Roll out the bigger balls with a rolling pin, and put some Fabbri amarenas on top of the first one, as in the photo. Then cover with the second one and use a knife to make 4 cuts where there aren’t any amarenas  Put a ball with Hazelnut cream on top of one of the amarena ones. Wrap the 4 petals around the Hazelnut cream ball, and press closed. Continue until all the balls are finished and then put them on a baking tray lines with greaseproof paper, with plenty of space between them. Leave to rise for another hour. Pre-heat the oven to 220°C. Beat an egg with a bit of milk and brush the pastries with the mixture. Bake at 180°C for 20 – 25 minutes.

Recipe by sonia123