Faccia Di Vecchia is a traditional Italian dessert that brings a touch of rustic charm to any table. Originating from the southern regions of Italy, this sweet treat is known for its simple ingredients and rich flavors. It’s a perfect example of how humble pantry staples can come together to create something truly special.
We love how Faccia Di Vecchia combines a crispy, golden exterior with a soft, flavorful filling. It’s a dessert that’s both comforting and impressive, making it ideal for family gatherings or special occasions. Whether you’re new to Italian cuisine or looking to expand your recipe collection, this classic dish is sure to delight your taste buds and become a favorite in your kitchen.
Ingredients for Faccia Di Vecchia
To create the authentic Faccia Di Vecchia, we rely on simple, wholesome ingredients that bring out its rustic charm and rich flavor. Below are the key components categorized for ease and clarity.
Dough Ingredients
The foundation of Faccia Di Vecchia lies in its dough. We use these ingredients to achieve the perfect balance of crispiness and tenderness:
- 2 cups all-purpose flour, sifted for smoothness
- 1/2 cup granulated sugar, for subtle sweetness
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg, at room temperature
- 2 tablespoons milk, to bring dough together
- 1 teaspoon baking powder, to provide lightness
- 1/4 teaspoon salt, to enhance flavor
Filling Ingredients
The filling is the heart of the dessert, combining traditional Italian flavors with creamy textures:
- 1 cup ricotta cheese, fresh and well-drained
- 1/2 cup granulated sugar, to sweeten the filling
- 1/2 teaspoon vanilla extract, for aromatic depth
- Zest of 1 lemon, finely grated to add a bright note
- 1/4 cup candied orange peel, chopped, for bursts of sweetness and texture
Topping Ingredients
- Powdered sugar, for dusting after baking
- A handful of slivered almonds, optional, to sprinkle on top before baking
- A light brush of melted butter, to enhance browning
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Dough | Flour, sugar, butter, egg, milk, baking powder, salt | Creates tender, flaky crust |
| Filling | Ricotta, sugar, vanilla, lemon zest, candied peel | Creamy, citrus-infused center |
| Topping | Powdered sugar, almonds, melted butter | Adds sweetness and crunch |
Equipment Needed
To craft an authentic Faccia Di Vecchia with ease and precision, having the right equipment on hand is essential. Below is a detailed list of tools we recommend to achieve the perfect balance of crispy exterior and creamy filling.
- Mixing Bowls: One large bowl for combining the dough ingredients and a medium bowl for the ricotta filling mix.
- Measuring Cups and Spoons: Accurate measurements of flour, sugar, and liquids ensure perfect dough texture and filling flavor.
- Whisk and Wooden Spoon: Use a whisk to blend wet ingredients smoothly and a wooden spoon to incorporate dry items thoroughly.
- Rolling Pin: Essential for rolling the dough evenly, creating the thin yet sturdy base required.
- Pastry Brush: For applying melted butter on the dough surface to enhance browning and add richness.
- Baking Sheet: We suggest a rimmed baking sheet lined with parchment paper to prevent sticking and promote even baking.
- Cooling Rack: Allows the finished Faccia Di Vecchia to cool evenly and maintain its crisp texture.
- Zester or Microplane: To extract fresh lemon zest, a key flavor component of the filling.
- Sifter or Fine Mesh Strainer: For dusting powdered sugar over the finished dessert with a light, delicate touch.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough and filling ingredients |
| Measuring Cups | Accurate quantity measurement |
| Whisk & Wooden Spoon | Mix wet and dry ingredients |
| Rolling Pin | Roll dough evenly |
| Pastry Brush | Brush melted butter for browning |
| Baking Sheet | Bake the dessert evenly |
| Cooling Rack | Cool down without sogginess |
| Zester/Microplane | Extract fresh lemon zest |
| Sifter/Strainer | Dust powdered sugar delicately |
Having these tools ready streamlines the preparation and ensures that every step is executed with confidence and control. Let’s gather this equipment before we proceed with mixing our ingredients for Faccia Di Vecchia.
Step-by-Step Directions
Let’s dive into making this authentic Faccia Di Vecchia by following each step carefully. We will start with the dough, move to the filling, then assemble our dessert, and finish by baking to perfection.
Preparing the Dough
- Combine Dry Ingredients: In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. This ensures an even texture and proper rising.
- Add Butter: Cut ½ cup (1 stick) of unsalted butter into small cubes. Using a pastry cutter or your fingertips, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk 1 large egg with ½ cup of milk until well combined.
- Form the Dough: Gradually pour the wet mixture into the dry ingredients. Stir with a wooden spoon until the dough starts to come together. Knead gently on a lightly floured surface for about 2 minutes until smooth but not sticky.
- Chill: Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up, which helps in rolling and achieving a crispy texture.
Making the Filling
- Prepare Ricotta Mixture: In a medium bowl, combine 1 cup ricotta cheese, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract. Stir vigorously until smooth and creamy.
- Add Citrus Notes: Grate the zest of 1 medium lemon and fold it into the ricotta mixture alongside 2 tablespoons of finely chopped candied orange peel. These ingredients bring the signature citrus-infused flavor to the filling.
- Chill: Cover the filling and refrigerate while dough chills to enhance flavor melding.
Assembling the Faccia Di Vecchia
- Preheat Oven: Set the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Roll Out Dough: Lightly flour your rolling pin and surface. Roll the chilled dough to a thickness of about ¼ inch.
- Cut Dough Circles: Use a round cutter or a glass about 3 inches in diameter to cut even circles.
- Fill and Shape: Place a teaspoon of the ricotta filling in the center of half the dough circles. Carefully cover each with another dough circle and gently press the edges to seal, creating a sandwich.
- Apply Topping: Brush each filled pastry lightly with melted butter, then optionally sprinkle with slivered almonds for additional crunch.
Baking Instructions
- Bake: Arrange the filled pastries on the prepared baking sheet, leaving space between each. Bake for 18 to 22 minutes or until the exterior turns golden brown and crisp.
- Cool: Transfer the Faccia Di Vecchia to a cooling rack to maintain texture. Let cool for at least 10 minutes.
- Finish: Lightly dust with powdered sugar before serving for a touch of sweetness and classic presentation.
| Step | Temperature | Time | Key Details |
|---|---|---|---|
| Dough chilling | Refrigerator | 30 minutes | Firms dough for easy handling |
| Oven preheating | 350°F (175°C) | – | Ready oven for baking |
| Baking | 350°F (175°C) | 18-22 minutes | Bake until golden and crisp |
| Cooling | Room temperature | 10 minutes | Maintains crisp exterior |
Tips for the Perfect Faccia Di Vecchia
To achieve an authentic and flawless Faccia Di Vecchia, attention to detail in dough handling and baking is crucial. Here are our top tips to elevate this traditional Italian dessert.
Dough Handling Tips
- Keep Ingredients Cold: Use cold butter and milk to create a tender yet crisp dough. Warm ingredients can make the dough too soft and sticky, complicating the rolling and shaping process.
- Do Not Overwork the Dough: Mix just until combined. Over-kneading activates gluten, leading to a tough texture rather than the desired delicate crispiness.
- Chill the Dough Thoroughly: After shaping the dough into a ball, wrap it tightly and refrigerate for at least 30 minutes. This resting time helps relax gluten strands and prevents shrinkage during baking.
- Use Light Dusting Flour: Roll the dough on a lightly floured surface to prevent sticking without incorporating excess flour, which can dry out the dough.
- Roll Evenly: Aim for an even thickness of about 1/8 inch (3mm) to ensure the pastry bakes uniformly, yielding that perfect crunch outside with a soft filling inside.
Baking Tips
- Preheat Oven Properly: Set the oven to 350°F (175°C) and allow it to reach full temperature before baking to ensure consistent heat distribution.
- Use Parchment Paper: Line the baking sheet with parchment paper to avoid sticking and facilitate easy transfer to a cooling rack.
- Brush with Melted Butter: Lightly brush the assembled pastries with melted butter before baking. This step enhances browning and adds a subtle richness.
- Bake Until Golden Brown: Monitor the pastries closely during the last 5 minutes. The target color is a rich golden brown on the edges and bottom.
- Cool on a Wire Rack: After baking, transfer pastries to a wire rack to cool completely. This prevents condensation from softening the crisp crust.
| Baking Parameter | Recommendation |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 18–22 minutes |
| Dough Thickness | 1/8 inch (3mm) |
| Cooling Method | Wire rack for 15–20 min |
By following these critical tips for dough handling and baking, our Faccia Di Vecchia will turn out with the perfect balance of crispy exterior and creamy filling, honoring its rustic Italian heritage every time.
Serving Suggestions
To truly enjoy Faccia Di Vecchia, we recommend serving it thoughtfully to highlight its rustic charm and rich flavors. Follow these tips for an unforgettable experience:
1. Temperature and Presentation
Serve Faccia Di Vecchia at room temperature to allow the creamy ricotta filling to maintain its smooth texture. Arrange the pastries on a rustic ceramic platter or wooden serving board to emphasize their traditional Italian roots.
2. Garnish Ideas
A light dusting of powdered sugar right before serving adds a delicate sweetness and an elegant finish. Optionally, sprinkle some finely chopped candied orange peel or a few slivered almonds on top to enhance both flavor and texture.
3. Beverage Pairings
Pair Faccia Di Vecchia with beverages that complement its citrus-infused filling and crispy exterior:
| Beverage | Description |
|---|---|
| Espresso | The bold, rich flavor cuts through the sweetness. |
| Vin Santo | A classic Italian dessert wine with honeyed notes. |
| Earl Grey Tea | The bergamot citrus notes echo the lemon and orange accents. |
| Freshly Squeezed Orange Juice | Reinforces the zest and citrus flavors without overpowering. |
4. Accompaniments
To enhance the overall experience, we suggest serving Faccia Di Vecchia alongside:
- Fresh berries such as strawberries or raspberries for a burst of color and tartness.
- A dollop of lightly whipped cream or mascarpone to add creamy richness.
- A drizzle of honey or agave syrup for extra sweetness if desired.
5. Occasion Pairing
This dessert shines during family gatherings or festive occasions. It pairs wonderfully with other Italian desserts like tiramisu or panna cotta when offering a diverse dessert spread.
“Serving Faccia Di Vecchia with complementary beverages and thoughtful garnishes elevates this traditional pastry from simple to sublime.”
By integrating these Serving Suggestions we can fully appreciate the craftsmanship and heritage behind Faccia Di Vecchia while delighting our guests’ palates.
Make-Ahead and Storage Instructions
To preserve the authentic flavor and texture of Faccia Di Vecchia, following proper make-ahead and storage techniques is essential. Here is our detailed guide to ensure your dessert stays fresh and delicious.
Make-Ahead Preparation
- Prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. This resting period enhances the texture by allowing the gluten to relax and the butter to chill.
- The ricotta filling can also be made a day ahead. Store it in an airtight container in the refrigerator to let the flavors meld beautifully.
- For assembly on the day of serving, bring both the dough and filling to room temperature before working with them to make shaping easier and prevent cracking.
Storage After Baking
- Once baked and cooled completely on a wire rack, store Faccia Di Vecchia in an airtight container.
- Keep them at room temperature if consuming within 2 days. This preserves the crispy exterior.
- For longer storage, place them in the refrigerator for up to 5 days. Allow pastries to come back to room temperature before serving to restore some crispness.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated Dough | Up to 24 hours | Wrapped in plastic wrap |
| Refrigerated Filling | Up to 24 hours | Stored in airtight container |
| Baked Pastries | Room temp: 2 days | Maintain crisp exterior |
| Baked Pastries | Refrigerated: 5 days | Warm before serving |
Freezing Instructions
- Freeze the baked pastries for longer-term storage. Use a double layer of plastic wrap and place in a freezer-safe container or bag.
- Freeze for up to 1 month to maintain optimal flavor and texture.
- To thaw, leave pastries at room temperature for 1-2 hours. Reheat briefly in a preheated 350°F oven for 5-7 minutes to refresh crispiness.
Tips for Maintaining Quality
- Always allow Faccia Di Vecchia to cool completely before storing to avoid moisture buildup that softens the crispy shell.
- Use a pastry brush lightly coated with melted butter right after baking to enhance browning and seal the surface.
- Dust with powdered sugar just before serving to keep it from dissolving or clumping in storage.
“Preserving the balance between the dessert’s crispy exterior and creamy filling is key to experiencing its rustic Italian charm even after storage.“
By implementing these make-ahead and storage tips, we ensure our Faccia Di Vecchia recipe delights us and our guests every time with that unforgettable bite.
Conclusion
Faccia Di Vecchia is a wonderful way to bring a touch of southern Italy into our kitchens. Its simple ingredients and straightforward process make it accessible, while its flavors and textures offer a truly memorable dessert experience.
By mastering this recipe and following the tips shared, we can enjoy a rustic treat that’s perfect for any occasion. Whether served with a warm beverage or alongside fresh fruits, Faccia Di Vecchia promises to delight every time.
Frequently Asked Questions
What is Faccia Di Vecchia?
Faccia Di Vecchia is a traditional Italian dessert from southern Italy featuring a crispy pastry exterior filled with a creamy ricotta mixture, often flavored with lemon zest and candied orange peel.
What ingredients are needed for Faccia Di Vecchia dough?
The dough requires all-purpose flour, granulated sugar, unsalted butter, an egg, milk, baking powder, and salt.
What ingredients make up the filling?
The filling is made with ricotta cheese, sugar, vanilla extract, lemon zest, and candied orange peel.
What equipment do I need to make Faccia Di Vecchia?
Essential tools include mixing bowls, measuring cups, a whisk, rolling pin, pastry brush, baking sheet with parchment paper, cooling rack, zester or microplane, and sifter or fine mesh strainer.
How do I make the dough for Faccia Di Vecchia?
Combine dry ingredients, cut in cold butter, mix wet ingredients, form the dough, and chill before rolling and assembling.
What is the best way to bake Faccia Di Vecchia?
Preheat the oven, bake pastries until golden brown on parchment paper, brush with melted butter before baking, and cool on a wire rack to maintain crispness.
Can Faccia Di Vecchia be made ahead of time?
Yes, dough and filling can be made up to 24 hours in advance and refrigerated before assembly and baking.
How should I store Faccia Di Vecchia?
Store baked pastries in an airtight container at room temperature for short-term or refrigerate for longer freshness. They can also be frozen after cooling completely.
What are good serving suggestions for Faccia Di Vecchia?
Serve at room temperature with powdered sugar, slivered almonds, or candied peel, alongside espresso, Vin Santo, tea, or fresh fruit and whipped cream.
What tips ensure a perfect Faccia Di Vecchia?
Use cold ingredients, avoid overworking the dough, chill thoroughly, roll evenly, and bake on parchment paper brushing with melted butter for a golden, crisp finish.