This recipe is from my region of Italy (Naples area) and it is said that it originated in a local convent where a nun from Poland developed it, hence the name Polacche Aversane (Polish pastries from Aversa, the city near Naples where the convent was located). The dough is a sweet brioche. The addition of custard and amarena cherries turns these into delectable pastries.

Ingredients:

For dough:

2 1/2 cups flour, 00 if possible

1/2 cup milk

1 extra large egg

2 Oz cream cheese (full fat)

1/2 cup sugar

1 tsp salt

1 packet dry yeast

For custard - Follow instructions here:

https://www.nonnaantoinette.com/recipe/crema-pasticcera

10 amarena cherries, Fabbri brand preferred 

Egg wash for brushing tops (equal parts egg yolk and milk)

Directions:

Heat milk with sugar only to 95F degrees (little bit warmer than room temperature).

Add yeast and stir.

Wait a couple minutes until little bubbles form on surface.

Place flour and salt into the bowl of a stand mixer equipped with dough hook.

Add diced cream cheese and egg. 

Mix on low for 2 minutes.

Add milk mixture and continue to mix until a smooth dough ball is formed.

Remove dough and place into a large, oiled bowl.

Cover with film first, and place a clean cloth over that.

Place in warm area to raise until doubled (about 2 hours).

Meanwhile, make custard, cover with film and place in fridge to cool (see tips).

When dough is ready, remove it and cut it into 10 equal pieces.

Make little balls and place on a parchment-lined cookie sheet.

Working on one ball at a time, place first ball onto floured surface.

Using a rolling pin, elongate the dough into a long oval, about 8” long and 4” wide.

Place one tablespoon of cold custard on dough strip, placing it in the center of the closest edge to you.

Place one cherry over custard.

Using your fingers, fold dough-sides over the custard and cherry and begin rolling (see diagram ).

Place stuffed pastry back on cookie sheet.

Continue with the rest of dough balls.

Cover stuffed pastries and rest 30 to 45 minutes to allow them to raise some more. 

Heat oven to 350F.

Uncover pastries and brush with egg wash.

Bake for about 20-25 minutes or until golden.

Cool and serve after sprinkling with powdered sugar.

TIPS:

You may use all-purpose (AP for short) flour for this recipe. 00 flour is a finer flour that produces lighter products, but if you can’t find it, just use AP.

You will not need a full recipe of my linked custard creme. Feel free to make half the recipe if you don’t want leftover custard (said no one ever!! 😂). Just cut recipe in half by dividing all ingredients in half but following same procedure.

If you decide to make a full recipe of custard, the leftover is great served like pudding with a dollop of whipped cream on top. Also, it can be used to dress any sweet you have on hand….cookies, cupcakes, sweet buns, etc.