Italian
English
German
French
Alchermes sweet peach pastries are a traditional recipe from the Tuscan-Emilian Apennines, particularly widespread in the city of Prato, but they are also part of the rich confectionery tradition of the Island of Elba. With their sweet, aromatic flavour, they are prepared all year round, but are perfect for bringing a cheerful touch to the table on festive occasions, especially during Carnival or Easter.
The distinctive feature of sweet peach pastries lies in the combination of ingredients and their characteristic appearance, which, in both shape and colour, gives the pastries their unmistakable “peach skin” effect. Alchermes gives the pastries their typical pink colour, as well as the unique, unmistakable flavour that makes sweet peach pastries instantly recognisable.
There are several variations for the filling, as every family has its own tradition: some fill them with pastry cream, others with chocolate cream, while others use jam.
Ingredients (for approximately 20 pastries)
500 g flour, 180 g sugar, 3 eggs, 125 ml milk, 1 sachet baking powder, 100 g butter, 200 ml Alchermes, chocolate, jam or cream for the filling
Preparation
In a mixing bowl, cream the sugar and softened butter together until smooth. Then add the eggs, flour, a pinch of salt and one sachet of baking powder.
Instead of baking powder, our grandmothers traditionally used 25 grams of baker’s ammonia, dissolved in a little water before being added to the flour. This ingredient is much more effective as a leavening agent, but requires great precision when measuring it: even a slightly excessive amount can give the dough an unpleasant taste.
Begin kneading all the ingredients, gradually adding the milk at room temperature, until the mixture is soft, smooth and free from lumps.
Once ready, divide the dough and shape it into walnut-sized balls, giving them the typical hemispherical shape of sweet peach pastries. For the best result, place the dough in the hollow of your hand, using the concave shape of your open fist.
Lightly grease and flour the baking trays, then arrange the balls well apart so that they do not stick together while baking. Bake in a preheated oven at 180°C for approximately 15 minutes, until lightly golden.
Once baked and left to cool slightly, soak the flat side of each half in Alchermes and add a generous spoonful of pastry cream, chocolate cream or jam, as preferred. Join it to another half to complete the pastry.
Prepare one plate with Alchermes and another with granulated sugar, then quickly roll the balls first in the Alchermes and then in the sugar before arranging them on a serving tray. The sweet peach pastries are ready to taste!
They can be eaten immediately or stored in the refrigerator for a few days in an airtight container. Before serving, it is advisable to leave them at room temperature for a few minutes so that they can be enjoyed at their best. These quantities make approximately 20 sweet peach pastries.
Share on