Scrumptious Sicilian Pastry – GENOVESI di ERICE

Scrumptious Sicilian Pastry


Custard Filled

Written Recipe Below



Scrumptious Sicilian Pastry – GENOVESI di ERICE  also known as Genoesi Ericine are crispy to the bite and yet soft on the inside, usually stuffed with either Custard, Ricotta or Nutella.

They were origianlly created by

Maria Grammatico of La Pasticceria di Grammatico Maria.

Joanne and I first experienced them on our trip to Erice during the Christmas holidays. A short story and the written recipe is below.

Delicious Sicilian Pastry – GENOVESI di ERICE: Photo by Italian Food Blogger –

Erice … view of the countryside below – Photo by


Walking steps in Erice – Photo by Joanne and Frank

In 2018 around Christmas time Joanne and I took the overnight ferry from Sorrento to Sicily and spent a four days and nights in the lovely medieval town of Erice, Sicily. We stayed in an apartment hosted by two lovely people, Giuseppe and Cristina and loved the place. You can find it by searching La Terraza di Anchise on Trip Advisor.

What a great experience.



This map shows the location of the town of Erice – Google

Erice is a lovely mountain town just west of Palermo with a beautiful view of the sea and the countryside below. We found the town to be enchanting and as usual for southern Italy a wonderful trip back in time.


Erice … view of the countryside below – Photo by

Driving through the tiny streets was a challenge as it is in most of the small towns of southern Italy. Make sure when you travel to southern Italy or Sicilia that you rent a car a little smaller than usual. The streets are very tight as you can see below.


Driving in Erice – Photo by Joanne and Frank

Written Recipe Below

Joanne at the Entrance to the town of Erice – Photo by Joanne and Frank


While in Erice we sampled our first Genovesi di Erice also known as Genoesi Ericine. That Delicious Sicilian Pastry was followed by another and another. Joanne and I fell in love with the town of Erice and the wonderful pastry we are focusing on here. Genovesi di Erice.

Please, if you try to make these let us know how they turn out. Send us a message on Facebook. We would love to hear about it.

Written Recipe Below

They were origianlly created by

Maria Grammatico of La Pasticceria di Grammatico Maria.

Visit her on the web at

Read Maria’s interesting story below



Genoese of Erice – Photo by:


 * Ingredients for the Pastry *

  • 250 grams flour (grano duro – durum wheat)

  • 250 grams of plain flour (’00′)

  • 200 grams of sugar

  • 200 grams of butter

  • 4 egg yolks

  • a few spoons of cold water

  • Confectioner or Icing Sugar to sprinkle at the end


* Ingredients for the CUSTARD FILLING *

  • 2 Egg Yolks

  • 150 grams of sugar

  • 500 Millilitres of Milk

  • 40 grams of cornstarch

  • 1/2 grated lemon zest


Genovesi di Erice – Photo by:



* Directions *

  • Mix the two types of flour together with the sugar in a large bowl.

  • Cut the butter into small pieces and massage the butter lightly with the tips of your fingers until the mixture is like grainy sand on the beach.

  • Stir in the egg yolks, one at a time, and add enough water so that the dough is compact.

  • Put the mixture onto a floured surface and form a small ball.  Wrap this with clingwrap and let the dough rest in the fridge for at least 30 minutes.

  • Meanwhile, prepare the crema filling:  Beat the egg yolks and sugar with a whisk. Melt the cornstarch in half a glass of milk, and then add the remaining milk, stirring well.

  • Pour the mixture slowly into a saucepan with the yolks, beating well with a whisk.  Cook over a low heat, stirring constantly for 10-12 minutes – until the mixture is very thick, like a pudding, then stir in the grated lemon zest.

  • Pour into a bowl and cover with cling wrap, making sure that the film is directly on the crema, and let it cool.

  • Preheat the oven to 220′C.

  • With you hands, make dough pieces of 2cm in diameter, cutting into long 8cm pieces.  Roll each with a rolling pin to form rectangles of 15 x 10 x 1/2 cm.

  • Put two tablespoons of cream on half of each rectangle and fold the other half over, pressing around the edges with your fingers.

  • Cut into circles with a round cutter with jagged edges.

  • Place on a baking sheet with a distance of about 2.5cm between each.  Bake in the hot oven for about 7 minutes – until slightly browned on the surface.

  • Transfer to a rack and sprinkle with icing sugar.

  • Serve warm! xxx


By the way if you like this wonderful recipe you may also like a delicious recipe for Lemon Ricotta Cake. Go to //   


Homemade Almond and Lemon Biscotti called Tozzetti by going to:


Genoese of Erice – Photo by


A Little History on this wonderful Sicilian Pastry

Genovesi of Erice

This story is taken from a piece written by the Editorial Board of PalermoVivo. These are people who are impassioned with the Celebration of all good things Sicilian. You can reach them by going to:


Maria Grammatico, the author to whom these singular sweets are attributed, is a lady from Erice who spent her life on the kitchen.

Her story is unique: Maria lost her father when she was still a child. Her mother was left alone with five children with only a small pension. So Maria and a younger sister end up in the cloistered convent of San Carlo, in Erice. The nuns who host them are specialized in the production of sweets and Maria, slowly, learns the art and treasures it. 



Genovese of Erice – Photo by: Sapori Magazine di Sicilia



After leaving the convent, she began to prepare sweets at home and, after several attempts, opens a small bakery which was the first step towards the current success.

Many Ericini and especially tourists come daily to eat a freshly baked Genovesi. At sight they resemble the sweets that the people of Palermo call ” minni di virgini” – an allusion both to the rounded shape and to the nuns of the Monastero delle Vergini who used to produce them.
In Catania they put a cherry on top and call them ” minni di Sant’Agata ” in honor of the patron saint.

The Genovesi, however, stand out for their custard filling.





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