Pizza Dolce di Pasqua (Easter) from Sicily to Boston, USA

Pizza Dolce di Pasqua (Easter) from Sicily to Boston, USA

Here is a recipe that has been pasted down for 5 generations...this is my family Pizza Dolce recipe. My family came from Sciacca and Palermo in Sicily many generations ago, and it carried some secret recipes and some traditions.

Often traditional feasts are linked to special dishes and Easter is particularly rich of flavour and perfumes. In Sciacca the Holy Feast is very important and it is celebrated with joy and family lunches.

At Easter we also pray to the Madonna Del Soccorso of Sciacca for the sacrifice her Son made for all of us, to die on the cross got the forgiveness of sins for all. It is so important to remember the true meaning of the Lenten season and the celebration of Easter miracle.

Pizza dolce is a classics Easter dessert. For me there is nothing better than cutting into that sweet ricotta and chocolate chips after Easter Sunday brunch. Sicilian Ricotta is made with ship milk and springtime is the best moment of the year for its taste.

So, if you love Cannoli Siciliani too, this is the right moment to taste them.

But Easter is Pizza Dolce and I am so happy that I show all my secrets in Live, Laugh and Cook Italian on YouTube.

Recipe of Pizza Dolce

Ingredients for Crust (top and bottom) 

  • flour 2 and half cups
  • sugar 1/2 cup
  • butter 12 tbsp
  • baking powder 1/2 tsp
  • vanilla extract 1/2 tsp
  • 6 egg yolks

Mix all ingredients with a pastry blender, then by hand until firm. When it is done, refrigerate for 1 hour.

Roll out in wax paper and plenty of flour to proper size for bottom and top crust. Line bottom of ungraded 9 inch round pan with lower dough and form sides up the pan

Ingredients for Filling 

  • ricotta drained 2 lbs
  • sugar 2 cups
  • 6 egg whites
  • Flour 1 tbsp
  • almond extract 1 tsp
  • vanilla extract 1 tsp
  • mini chocolate chips 2 cups

Incorporate all ingredients until well blended, fill pan with filling and leave space for expansion. Apply top crust and form edges, cut slits on top for expansion

Bake 350 degrees for 40 to 45 minutes, until you have a clean cake tester (or a toothpick) from the center.

Let cool on counter then refrigerate until ready to serve.

I hope you enjoy this Classic Easter dessert as much as my family does.

Buona Pasqua a tutti



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