Tilicas - Sweet Christmas Filled Desserts

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2 days ago
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#recipe #tilicas #tiliccas #tiriccas #Christmascookie #Christmasbaking

#Italianholidaybaking #holidaybaking #Easterbaking

Tilicas di sapa (also known as saba, which is mosto/vino cotto), is a traditional Sardinian holiday recipe. They are also known as tiriccas and tiliccas.

They were originally prepared during the Easter period, however; as the years passed, today they have become very popular during the Christmas holidays !

Tilicas, are beautiful white embroidered dough casing a delicious filling made with sapa, honey, powdered semolina, water, finely ground roasted almonds and some orange zest.

The simplicity on how to make them will amaze you. Let’s get in the kitchen and we’ll show you how to prepare these delectable Christmas desserts !

INGREDIENTS: Makes approx 36 tilicas

DOUGH Prep time: 45 minutes

12 1/2 ozs (350 g) powdered semolina

2 cups (250 g) all purpose flour

2 tbsp (30 ml) sugar

1/2 cup (70 g) shortening

1/2-3/4 cup (125-185 ml) warm water

FILLING: Over stovetop: approx 15 minutes

9 ozs (250 g) roasted skinless almonds (finely pulsated)

2 cups (500 ml) sapa (mosto/vino cotto)

1 cup (250 ml) water

2 tbsp (30 ml) honey

3 1/2 ozs (100 g) powdered semolina

Zest of half an orange

OPTIONAL GARNISH: or can be served plain

1 tbsp (15 ml) honey

1 tbsp (15 ml) sapa

Sprinkles

Roasting Almonds: Oven temp: 350F (180 C)

Baking Time: 5-7 minutes

Tilicas Baking Instructions: Oven temp: 300F (150 C)

Baking time: 25-30 minutes

DIRECTIONS: DOUGH (texture of dough is soft)

1) In a stand mixer, with a hook attachment, mix together the flour & semolina.

NOTE: you can also make the dough by hand in a large mixing bowl

2) Add sugar, shortening (a spoonful at a time)

& some of the water (a bit at a time) till the dough starts to form.

3) Place dough on your work surface. Finish by kneading by hand till the dough smooth.

4) Cover with plastic wrap. Place in the fridge for 1/2 hour.

IN THE MEANTIME: PREPARE THE FILLING

DIRECTIONS: FILLING

1) Roast the almonds in a preheated 350F (180 C) oven for 5-7 minutes. Give a stir. Cool completely & pulsate till fine.

2) Stovetop, over low/medium heat, place a saucepan or a non stick frying pan. Pour the sapa & water. Stir & bring to a low bubbly boil.

3) Add honey & orange zest. Stir & mix well.

4) Alternate between adding some of the semolina & some of the ground almonds. Mix well in between each addition of ingredients. Constantly stirring.

5) Cook till the mixture thickens & pulls away from the sides of the pan. Remove off the burner. Set aside. Cool completely.

IN THE MEANTIME: ROLL OUT THE DOUGH

1) Remove dough from fridge. Cut off a piece. Flatten it with your hands. Pass it several times through the pasta machine. If needed, lightly flour the piece of dough to avoid it from sticking in between the rollers of the pasta machine.

2) Start first on the largest number & ending with the penultimate (next to last) thinnest number. Should resemble a lasagna sheet.

NOTE: Setting numbers are different among pasta machine brands.

3) With an embroidered pasta/pastry cutter, cut out rectangular strips of approximately 6 1/2”x2” (16.5cm x 5cm).

4) Prepare a piping bag with a plain round tip. Add the filling. Squeeze a small strip of filling in the centre of the dough strips.

5) Pull up the edges. Seal the two ends.

6) Shape into circles. Join, pinch & seal the ends together.

7) Place them on a parchment lined baking sheet.

8) Bake in a preheated 300F (150 C) oven for 25-30 minutes or until the dough is baked dry. Dough remains light in colour.

9) Remove & cool over wire racks.

10) OPTIONAL GARNISH: mix together the honey & Marsala or vino cotto(sapa). Rub a little amount over the filling. Top with your choice of coloured sprinkles.