Pesche dolci romagnole
Sweet Romagna-style peaches

Flour type 00 250 g
Butter 100 g
Sugar 90 g
Milk 40 g
Baking powder 6 g
1 egg (medium)
1 pinch of salt
Custard 200 g (chocolate or classic, use the one you prefer)
Alchermes and sugar (for the covering) to taste

Prepare the dough

In a large bowl, mix the flour, sugar, baking powder, and a pinch of salt.

Add the softened butter, eggs, and vanilla extract. Mix until a smooth dough forms. If the dough is too dry, add a little milk until it reaches the right consistency.

Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.

Shape the pesche

Divide the dough into small portions and roll each portion into a ball, about the size of a walnut.

Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them.

Flatten each ball slightly with your hand.

Bake the pesche

Preheat the oven to 180°C (350°F).

Bake the dough balls for about 15-20 minutes, or until they are lightly golden. Let them cool completely.

Fill and assemble

Once the dough balls are cool, cut each one in half horizontally.

Spread a generous amount of pastry cream (and apricot jam, if using) on the flat side of one half, then sandwich it with the other half to form a “peach.”

Repeat with the remaining dough balls.

Decorate

Dip each “peach” in Alchermes liqueur to give them a red color.

Roll the “peaches” in granulated sugar to coat them.

Garnish with fresh mint leaves for a decorative touch.

Serve

Serve the Pesche Romagnole chilled or at room temperature. They make a delightful and colorful dessert!