Genovesi Ericine (Sicilian Custard-Filled Cookies)

The Genovesi Ericine cookies are typical sweets from Erice, a characteristic Sicilian village in the province of Trapani. They are shortcrust pastry cookies, prepared with all-purpose flour and re-milled durum wheat semolina, filled with custard and dusted with icing sugar: crumbly on the outside and creamy in the center, they are ideal to enjoy for breakfast with a glass of milk or at snack time, for a fortifying break.

Bringing them to the table is not difficult: once the cream is ready, the shortcrust pastry is prepared by quickly working the cold butter in pieces with the egg yolks, sugar, 00 flour and semolina, with the addition of 1 or 2 tablespoons of cold water. After the resting time necessary to give it the right consistency, the dough is rolled out into a thin layer, and many 8-centimeter diameter disks are obtained: half of these are filled with a generous spoonful of cream, closed with another disk of dough and then cooked in a static oven for 12-13 minutes.

The result is fragrant and super delicious pastries, which will win over adults and children alike, perfect to offer at the end of a convivial meal, accompanied by a cup of espresso or a small glass of fortified wine.

What Are Genovesi Ericine?

Genovesi Ericine, also known simply as Genovesi di Erice, are delicate Sicilian pastries originating from the medieval hilltop town of Erice, near Trapani in western Sicily. These treats are characterized by a soft, shortcrust pastry shell generously filled with warm custard cream, lightly dusted with powdered sugar. Though simple in appearance, they are prized for their rich flavor and melt-in-the-mouth texture. The name "Genovesi" may suggest Ligurian origins, but the cookies are deeply embedded in Erice’s local traditions. According to popular lore, they were first made in local convents—particularly by nuns in cloistered monasteries—where recipes were kept secret and passed down over generations. Traditionally, Genovesi Ericine are best enjoyed freshly baked and still warm, often for breakfast or as a mid-morning treat, especially during holidays or town festivals, though they are now beloved year-round.

The etymology of the name is still uncertain but, according to the most accredited hypothesis, it derives from the shape of the hat of the Genoese sailors, who assiduously frequented those areas by virtue of the intense commercial exchanges between Genoa and Trapani. The recipe, dating back to the Middle Ages, was mainly passed down in the kitchens of the convents of cloistered nuns: from the second half of the nineteenth century, the biscuits were also produced in the small laboratory (now a famous pastry shop) of Mrs Maria Grammatico, who had managed to steal the secrets by trying their preparation several times.

Pro Tips for The Best Genovesi Ericine

• The dough is delicate and buttery, so using unsalted, high-fat butter and fine all-purpose flour (or pastry flour) gives a melt-in-the-mouth texture. Cold butter cut into the flour helps achieve the tender shortcrust.
• After mixing, let the dough rest in the fridge for at least 1 hour. This prevents it from shrinking during baking and makes it easier to roll out.
• Aim for a thickness of around 3–4 mm (about 1/8 inch). Too thin and it’ll crack or leak the filling; too thick and it won’t bake evenly.
• The custard filling should be thick and cooled before use. If it’s too runny, it will spill during baking. Flavor it with lemon zest or vanilla for a traditional touch.
• These cookies should stay pale with just a hint of golden color—usually about 12–15 minutes at 180°C (355°F). Overbaking dries out the dough and ruins the soft texture.
• Right after baking, gently sift powdered sugar on top while the cookies are still warm. This creates the classic look and adds a touch of sweetness.
• Genovesi Ericine are best eaten slightly warm, when the custard is still soft and aromatic. If made ahead, reheat briefly in a low oven before serving.

How Do I Make Sure The Filling Doesn't Leak During Baking?

To prevent the filling from leaking during baking, make sure the custard is thick and completely cooled before using it. Use a touch of water or egg white to seal the edges before pressing them closed. Finally, chill the assembled cookies for a few minutes before baking to help them hold their shape in the oven.

Can I Use Ready-Made Custard?

Yes, you can use ready-made custard for Genovesi Ericine cookies, but it’s important to ensure it’s very thick and fully cooled to prevent leaks or sogginess. If it’s too runny, gently heat it with a bit of cornstarch to thicken. For a more authentic flavor, enhance it with vanilla extract, lemon zest, or a dash of rum.

Can I Add Anything Else to The Filling?

Yes, you can customize the filling by adding ingredients like chocolate chips, a spoonful of ricotta, or even a bit of fruit jam for a twist. Just make sure any additions are thick and not too watery to maintain the cookie’s structure.

Can I Make These Ahead of Time?

You can prepare the dough and custard a day in advance and store them separately in the fridge. The assembled cookies can also be chilled before baking.

Do They Freeze Well?

Yes, Genovesi Ericine cookies freeze well, especially before baking. You can assemble the cookies, place them on a tray lined with parchment paper, and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to enjoy, bake them directly from frozen—just add a couple of extra minutes to the baking time.

How to Store Genovesi Ericine

Excellent freshly baked and still warm, they are also delicious cold: you can keep them in the refrigerator, tightly closed in an airtight container, for up to 4 days.

How to Make Genovesi Ericine

Start preparing the custard: pour the milk into a saucepan.

Add the zest of a lemon, obtained with a potato peeler, taking care not to remove the bitter white part. Place the saucepan on the stove and bring the milk to just below boiling point.

In a bowl, beat the egg yolks with the sugar and vanilla.

Add the sifted cornstarch and mix everything together.

When the milk is almost boiling, remove it from the heat, remove the lemon peel and pour in the egg yolk and sugar mixture, then mix immediately with the whisk.

Put it back on the heat and let the cream thicken for a few minutes, continuing to stir.

Transfer the custard into a wide, low glass or ceramic container, then cover it with a sheet of cling film in contact and leave it to cool.

In the meantime, prepare the shortcrust pastry: mix the flours and sugar, then add the cold butter cut into cubes and the egg yolks.

Add 2 tablespoons of water and knead all the ingredients until you obtain a soft and compact mass.

Form a loaf and wrap it in cling film, then let it rest in the refrigerator for 30 minutes.

Take the dough and roll it out on a floured surface with a rolling pin.

You should get a sheet of pastry about 4 or 5 millimetres thick.

Cut out an even number of circles, using a pastry cutter about 8 centimetres in diameter.

Fill half of the circles with a teaspoon of custard.

Cover each base with another disc of shortcrust pastry.

Seal the ends well, pressing them with your fingers, to prevent the cream from leaking out during cooking.

Place the Genovese on a baking tray lined with baking paper and cook them in a static oven preheated to 430°F/220°C for 12 or 13 minutes.

Remove the biscuits from the oven, leave them to cool on a rack, then sprinkle them with plenty of icing sugar.

Enjoy!