top of page

Pumpkin pastries

This is a specialty from Palermo and it is still prepared in some convent of the city.

The pumpkin jam with cinnamon goes very well with almonds and candied citron, creating a the perfect Halloween treat.

​Difficulty level:

Cooking Time:

20 minutes

Oven Temperature:


Cooking Method:

Fan assisted

Ingredients for 4 to 6 servings:

200g of sugar

3 eggs

200g of almond flour

50g of candied citron

1/2 teaspoon of grated lemon zest

A pinch of Salt

These pastries are an unusual idea for an afternoon tea, or for an after dinner treat. Pair them with a glass of Moscato di Pantelleria.


  1. Beat the eggs with the sugar.

  2. Incorporate the almond flour, a little salt, the lemon scotland and mix well

  3. Grease a baking sheet with oil, lay more than half of the mixture in spoonfuls so as to obtain many piles. Given to each of them a round shape.

  4. Arrange a little pumpkin preserve and the candied citron on top of each disc.

  5. Cover using the remaining dough to give each cake a dome shape with a round base and pointed center.

  6. Bake in the oven at 200˚C for about 20 minutes.

  7. The cakes should appear golden brown with a burnished tip.

The pumpkin jam is also perfect to prepare a Pumpkin Tart using our Sweet Shortcrust Pastry.

5 views0 comments

Recent Posts

See All


bottom of page