Now that I sorted out my thoughts on pasta frolla (sweet pastry dough) in my previous post, I thought to make these fragottini or “little pockets” mentioned by Carol Field in The Italian Baker, the book under review by The Cookbook Guru for July to September. These are listed in the chapter on biscotti, right before buccellati, fig and almond filled pasta frolla biscotti from Sicily. Also, we were recently given a gift of pastry biscotti from Italy filled with chocolate, almond and cinnamon, although the fat of choice in the pastry was lard, not butter. Seems like this technique can include any number of fillings (including any excess jam in the cupboard) and a clever way to use those scraps of leftover pasta frolla – very versitile and right up my alley.
In fact, I noticed that they are similar to the ones I made earlier from a Mrs Beeton recipe. Beeton’s jam turnovers employ a slightly different technique in folding and glazing, but the basic idea is pretty much the same. The pasta frolla used here is exactly like Mrs Beeton’s sweet shortcrust pastry. A universal recipe by different names?
Use any of the pasta frolla recipes listed in my previous post for these little pocket biscotti. The amount of jam listed is approximately what you will need for a single batch of pasta frolla which makes about 2-1/2 dozen. Note that Field indicates raspberry jam can be used instead of apricot, but I would think any jam would do.
- Pasta Frolla
- Approximately 100g apricot jam
- 1 egg
Preheat the oven to 180 degrees C (about 350 degrees F). Prepare a baking tray by lining it with baking parchment.
Take your pasta frolla out of the refrigerator and let it warm up for about 5 minutes – this will make it easier to roll. Dust a board and rolling pin with flour and roll out the dough to about 0.6 cm (about 1/4 inch) thick. Using a 7.6cm (3 inch) circular biscuit cutter (plain edge or crinkled), cut biscuits. Scraps can be removed to be re-rolled.
Brush the circles with beaten egg. In the centre of each place a small amount of jam and fold over. Crimp the seams with your fingers or with the tines of a fork. Be sure to seal them well as they have a tendency to leak while being baked. Place these on the prepared baking tray a little apart and brush the tops with more egg.
Bake for about 20 minutes. Remove when golden colour and cool on a rack.