Ice Cream Stuffed Panettone

ice cream stuffed panettone Here’s a fun way to transform a traditional panettone into a spectacular dessert with no baking required. Panettone is an Italian Christmas cake that has a sweet buttery dough filled candied fruits and nuts, just the smell alone when you open the box will drive you wild!

Today we’re going a little over the top and using the pannetone for an Italian version of an ice cream cake. Basically you’re going to hollow out your favorite panettone and then stuff it with some ice cream or gelato.

ice cream stuffed panettone I decided to do a mix of vanilla and chocolate this time, plus I added some frozen dark sweet cherries, because why not?

hollowed out panettone Leave the paper rim on for stability then either slice off the bottom or the top part right under the dome. Take a serrated knife and cut into the panettone leaving a border around the edges and bottom, scooping out the interior.

At this point you can brush the sides and bottom with some liqueur, but to me the panettone has so much flavor itself that it’s not necessary, but it certainly is an option.

ice cream stuffed panettone Make sure your ice cream is softened but not runny then just fill up the cavity to the top. I did the vanilla layer first, added some frozen cherries then ended with the chocolate layer.

ice cream stuffed panettone When the panettone is filled to the rim with the ice cream re-attach the lid or bottom back on then wrap the whole thing in  plastic wrap and stick it into the freezer. I find that overnight works best because you want the ice cream to really firm up so you can have nice clean wedges when cutting into it,  so what’s really nice is that this can be made one or even two days ahead.

ice cream stuffed panettone You can decorate the top anyway you want, I just melted some chocolate and made a quick frosting and added mini chocolate chips but you can be really creative and make it your own.

ice cream stuffed panettone

This is a pretty holiday dessert, nice and easy that will certainly wow your guests!

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Ice Cream Stuffed Panettone
 
You can use any size or shape panettone just use the same principle that I did filling it to the brim with ice cream.
Author:
Ingredients
  • 1 large panettone
  • 2 pints of gelato, one vanilla and one chocolate, softened (feel free to use any flavor of ice cream or gelato)
  • a handful of frozen dark cherries (optional) You can also add nuts or any frozen fruit you like
  • liqueur to brush the interior sides ( like amaretto) also optional, definitely not needed.
Instructions
  1. Take a sharp serrated knife and turn the panettone upside down and slice an inch off the bottom or if you prefer, make the slice on top right under the dome.You can leave the paper on for stability.
  2. Then cut around the inside of the bread to hollow it out leaving ½ inch base and sides ( save the bread pieces to munch on).
  3. Take your softened ice cream and fill the cavity to the top packing it down firmly, then re-attach the lid or bottom securely.
  4. Wrap the whole panettone in foil or plastic wrap and stick it into the freezer. Best if overnight or even 2 days before so that ice cream is nice and hard.
  5. Remove from the freezer, unwrap it, removing the paper that's attached to the panettone also, then place on a serving platter and decorate the top..
  6. Slice into wedges and serve, you can serve with whipped cream, maybe a chocolate sauce, or just as is.

 

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Homemade Cucidati a Sicilian Fig Cookie Tradition

cucidati fig cookies When I think of holiday baking the first cookie that comes to my mind is cucidati, a Sicilian fig cookie filled with a mixture of nuts, dates, figs, raisins, spices and a few different flavorings and all that goodness is wrapped in a tender buttery dough that’s baked, frosted and sprinkled.

In my family this is a cookie that has memories attached to it, just the smells alone evoke fond thoughts of a mother long gone who lovingly made these for her family throughout their childhood for special occasions and holidays.

It’s about wanting to keep up that tradition and then handing it down to generation after generation.

cucidati Italian fig cookies So for that reason when I make them I go big and it’s a family affair. We start early in the morning and it becomes a whole day of baking. I think the most we made in a one day was 600.

Every one brings their own containers to take their cookies home, many will be gifted out to other family members and friends who look forward to our baking lollapalooza.

I like finding different tins to put them in and I always layer the cookies between wax paper.

fig paste

We have it down to a science now and everyone has their own jobs to do that they’re comfortable with, from making the filling, rolling the cookies, watching the oven, frosting them and adding the sprinkles. I always prep the dough the night before so that job is out of the way, I make at least ten batches.

cucidati Italian fig cookies I line my dining room table with sheets of wax paper and by the time we’re finished every inch gets covered and then some!

cucidati Italian fig cookies The one rule we have is that no one takes any home until the frosting has completely hardened, otherwise they’ll just get ruined when you’re packing them up.

cucidati Italian fig cookies

We even made some with white on white for a more classic look, wouldn’t these would look nice set out at an Italian wedding?

cucidati Italian fig cookiescucidati Italian fig cookies The smell of them baking lasted for days in my house!

cucidati Italian fig cookies

Because of the overwhelming requests for this recipe, I’ve posted it below along with all my tips.

Happy Baking! 

CUCIDATI

The Dough
TIP: (My handed down family recipe used Crisco because that was very common then, but today all I use is butter in the dough and we like it so much better!)
 4 cups all-purpose flour
 2/3 cup sugar
 1 teaspoon baking powder
 1 teaspoon salt
 8 ounces cold unsalted butter or 2 sticks, cut into pieces
 4 large eggs
Put flour, sugar, baking powder, and salt in a food processor fitted with the metal blade; pulse just to mix. Add the butter pieces and pulse. Add eggs and pulse until dough forms a ball on the blade. Remove from processor and knead briefly on a lightly floured work surface until smooth. Shape dough into a log shape and wrap in plastic and put into fridge overnight or use after it chills well.

TIP:(It’s great to work with when it’s chilled, if you leave it on the counter which I’ve done in the past the butter warms up and rolling it is a nightmare of stickiness, so take out one batch at a time. You might have to whack it with the rolling pin to break it down a bit but believe me it works and rolls much better. Making the dough ahead is especially good when making large amounts like I do, plus it will free up your food processor for the filling.
The Filling
 One 12-ounce package dried Calimyrna or Mission figs, snip off the hard end of stem
 ½ cup of dates, remove pits
 1/2 cup un-blanched almonds, toasted and coarsely chopped
 1/3 cup apricot preserves or orange marmalade
 ½ cup plump golden raisins
 1/4 cup candied orange peel, diced ( you can find this on line if you can’t find it in the baking isle, or just used grated orange peel and more marmalade, but I love this addition)
 1/3 cup of honey if you want it sweeter
 1/4 cup dark rum or whiskey
 1 teaspoon cinnamon
 TIP: ( My advice is to taste as you go along maybe adding more or less of the ingredients, my favorite is using whisky)
Instructions for filling
Remove stems from figs and cut the figs into medium-size dice. Put figs and remaining filling ingredients into the food processor and pulse with the metal blade until finely chopped; if you want to do this the day before go right ahead, it gives the flavors a chance to meld together.
To assemble the cookies
Cut your log of dough into 12 pieces and try to roll it out into a 3” by 12” rectangle. Then take the fig filling and scoop it out or make a fig log right down the middle onto the rectangle of the dough and roll it up placing it seam side down.
Cut cookies into 1 1/2 inch pieces, you can cut them into a square or on an angle, then place the cookies on parchment lined cookie sheets and bake at 350 for 15 minutes, till bottoms are nicely golden.
The Frosting
One whole bag of confectioners’ sugar mixed with milk to get the right consistency, sort of thick, not watery.
Non-perils for sprinkling

This recipe makes 4-5 dozen.
Make icing but don’t ice them until the cookies are completely cool from the oven,(important!) Spread a little icing onto each cookie, I like to use a pastry brush instead of dipping which gives me more control and it controls some of the sweetness because the filling is sweet also, then sprinkle the nonpareils on the top of the wet frosting but over a bowl otherwise you’ll see them all over your floor.

Pack them into tins only when frosting is completely hardened between wax paper layers, I repeat, let them dry completely!!

These can be made ahead of time to freeze but please do not frost then until you’re ready to serve. I don’t freeze mine I store then in the tins like I said between wax paper and keep the tins in a cool place, like my garage.
Happy Holiday Baking!

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Italian Christmas Tree Cake with Lemon Curd and Limoncello

Italian Christmas tree cake I know it’s definitely Christmas time when I start to see all the colorful boxes of panettone and pandoro sold in almost every store I walk into. Both breads are decadent and sweet and most Italians love to eat them for dessert and breakfast, as well as giving them out as gifts during the holidays.

The difference between the two is that panettone is studded with nuts and dried fruits and pandoro is plain, no fruit or nuts but rich in butter and egg like a fluffy brioche, golden in color and baked in a pretty star- shaped pan.

pandoro You can make pandoro into a Christmas tree shape by cutting the star-shaped loaf horizontally and then rotating the layers.

It’s fun to make, very festive and it doesn’t take long to put it together, it can be a fun project to do with your kids and the best part is, there’s no baking involved!

christmas tree cake Here I made an adult version by brushing the layers with limoncello. In the past I’ve used Amaretto, which is equally amazing, but feel free to eliminate the liqueur all together if you want, it’s not necessary.

Then there’s the mascarpone and whipped cream mix, together they create a nice stable consistency which will hold your cake together and give you that look of “snow”. I also folded in some good quality, store-bought lemon curd into the whipped cream mixture, I’ll just let you imagine how good it is, no words needed.

For a kids version think Nutella swiped onto the layers along with the whipped cream and mascarpone mixture.

Honestly the flavor possibilities are endless as well as the decorating part. You can put fresh berries on the star points to make it look like ornaments and if you don’t want fresh fruit you can use candied cherries, sprinkles, crushed candy canes, shaved chocolate, edible stars. The baking isle of your store will give you a ton of inspiration.

You can make a nice presentation for your holiday table by decorating your serving platter with some fake greenery and pine cones like I did, or just wander into a craft store to get your own awesome ideas.

christmas tree cake

The fun part is decorating the very top, I found an acrylic star ornament that I can reuse, I just cut off the string and popped it into the cake. Here again the possibilities are endless, you could even use one of your own decorated cookies, that would be a really nice touch.

christmas tree cakechristmas tree cake

I hope you give this a try and if you do I would love to see all your creations!

Follow me on Instagram where you can see what else I’m cooking up daily during the holidays.

5.0 from 4 reviews
Italian Christmas Tree Cake with Lemon Curd and Limoncello
 
Author:
Ingredients
  • 1 large Pandoro
  • ½ cup of Limoncello or other liqueur (optional)
  • 1 small jar of good quality store-bought lemon curd 10 oz. ( You won't use it all)
  • 2 cups heavy whipping cream
  • 1 cup mascarpone cheese, room temp
  • 2 heaping tablespoons, powdered sugar
  • edible stars, white pearl sprinkles or anything else you want to decorate with
  • A topper for your tree cake, I used a star ornament
  • platter decorations
Instructions
  1. Turn the Pandoro on it's side and carefully cut six slices horizontally.
  2. In a large mixing bowl add the mascarpone cheese and powdered sugar, cream well beating with a mixer.
  3. Next add the heavy cream into the mascarpone mixture, beating well into stiff peaks, not soft and loose.
  4. Fold in lemon curd, start with a heaping tablespoon and keep adding more to taste and stiffness of the cream mixture, remember you don't want it runny.
  5. Place the largest slice onto your serving platter.
  6. Brush first layer with limoncello, if not using liqueur just brush the layer with a thin swipe of lemon curd.
  7. Spread cream mixture all over the top.
  8. Top with the next largest slice making sure to angle it so the points of the star do not align.
  9. Repeat with the limoncello and cream mixture on each layer and finally the top.
  10. At this point you can refrigerate it over night and decorate it closer to the time you will be serving it. I've done it hours before. Try not to serve it ice cold from the fridge, let it sit out a little.
  11. To cut remover layer by layer and cut into serving size, when you get towards the bottom you can cut into wedges.
  12. Remember, the skies the limit on flavor and decorating, make it your own!

 

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