Shortcrust Flower Cookies with Filling

Name: Shortcrust Flower Cookies with Filling
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30
Ingredients: Type 00 flour 2 cups; Powdered sugar 0.8 cup; Butter 4.5 oz; Eggs 1; Lemon peel ½; Pineapple jam ½ cup; Powdered sugar to taste

it es de fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 30 pieces
Cost: Low
Note plus the resting time for the shortcrust pastry

PRESENTATION

Filled frolla flowers are a staple on Italian tables—really, they’re everywhere. These cookies, known as fiorellini di frolla ripieni, come from the classic Italian shortcrust pastry dessert dough called pasta frolla. And the thing is, this dough? It’s famous for being super easy to handle.

Plus, it’s always tender and golden, making it simple for anyone to bake cookies that are as tasty as they are pretty. Honestly, in Italian homes, they’re filled with homemade jams—like pineapple, which has a sweet, bright flavor. But really, any jam works. Kids love helping out, especially when spooning the filling and pressing the halves together. It's kind of a big hit during Italian baking days.

These cookies are not just crispy and full of flavor, but also a fun activity for families. Throughout Italy, there are different takes on Italian filled pastries like these. Some regions might love apricot or fig jam, while others go for that spiced pineapple for a unique twist. What makes fiorellini di frolla ripieni special? It’s how they mix moist jam with a crumbly, tender crust. Seriously, they’re perfect with milk or juice in the morning. And for tea in the afternoon—great choice.

Compared to more complicated sfogliatella frolla recipes or other Neapolitan desserts, these cookies are way way easier and quicker to whip up, yet they still feel special. They really capture the warmth and homemade charm of traditional Italian pastries without any advanced skills or hard-to-find ingredients. Switching up the jam keeps it exciting, ensuring everyone finds a flavor they love.

Whether you’re into classic Italian baking recipes or just looking for a simple treat, these little flowers always hit the spot. They really bring that comforting essence of an Italian kitchen right to your table. And look, they’re a testament to the joy of sharing and savoring good food with family and friends—no question.

INGREDIENTS

Ingredients for 30 cookies: Type 00 flour 2 cups (250 g); Powdered sugar 0.8 cup (100 g); Butter 4.5 oz (125 g); Eggs 1; Lemon peel ½

for filling: Pineapple jam ½ cup (145 g)

for decorating: Powdered sugar to taste

Preparation

How to prepare Shortcrust Flower Cookies with Filling

To prepare the shortcrust flower cookies with filling, first, make the dough. Place the flour in a mixer 1 and add the cold butter cut into pieces 2. Pulse the blades until you get a sandy mixture. Turn off the blades and add the powdered sugar 3

along with the lightly beaten egg 4 and the grated lemon zest 5. Pulse the food processor again for a few moments, this time lowering the speed so the blades mix the dough without blending 8.

As soon as the mixture is combined 7, transfer it to the work surface 8. Quickly compact it with your hands, so that gluten does not develop, just enough time to obtain a smooth and homogeneous dough. Wrap it in plastic wrap 9 and let it rest in the refrigerator for 30 minutes.

At this point, take it out and roll it out on a lightly floured surface 10 until it is half a centimeter thick 11. Using a 2-inch flower-shaped cookie cutter, cut out the first shape 12,

then continue this way until you have 60 flowers 13. You can knead the leftover dough and continue to use it. Take one of the flowers, brush the perimeter with a brush dipped in water 14. Place half a teaspoon of pineapple jam in the center 15

Cover with a second flower 16 and apply slight pressure on the edges 17 to seal them well 18.

As you go, transfer the cookies onto a baking sheet lined with parchment paper 19. Then bake the shortcrust flower cookies with filling in a preheated static oven at 350°F for 22 minutes. They should be slightly golden. At this point, take them out of the oven 20 and let them cool before moving and serving them 21.

Storage

Store the cookies in an airtight container for 4-5 days. Shortcrust pastry can be stored in the refrigerator for 3-4 days. Alternatively, it can be frozen for up to 1 month.