Sweet rice puff pastries

Name: Sweet rice puff pastries
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Basmati rice ½ cup; Almond milk (unsweetened) 1.67 cups; Cinnamon powder ½ tsp; Orange peel ½; Lemon peel ½; Egg yolks (about 2) 2 tbsp; Sugar ½ cup; Fine salt 1 pinch; Cornstarch 3 tbsp; Puff pastry rectangular roll 1; Almond milk to taste; Sugar to taste

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612

Calories per serving

Vegetarian

Energy Kcal 612
Carbohydrates g 85.8
of which sugars g 34.2
Protein g 6.8
Fats g 26.9
of which saturated fat g 9.79
Fiber g 2.7
Cholesterol mg 106
Sodium mg 551

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 4 pieces
Cost: Low
Note plus 1 hour for the cream to cool

PRESENTATION

Sweet rice sfogliatine bring together all the comforting vibes of Italian baking. Really good stuff. These little treats are perfect for using up leftover or almost-expired puff pastry, so they're super handy and kinda budget-friendly.

The filling? That's where it gets interesting—a rich, creamy blend of basmati rice with a good hit of cinnamon, plus orange and lemon zest. This combo gives the sweet rice sfogliatine a fragrant and warm flavor that wakes you up right away. Folks in Italy say it's a smaller, easier version of the traditional Italian dessert called torta di riso, or rice cake, super popular in Emilia-Romagna and Tuscany.

Basmati rice isn’t your usual find in Italian pastries. Its delicate scent really really sets this pastry apart from classics like sfogliatelle or those ricotta and rice filling desserts.

And here's the thing, instead of going for ricotta—which is everywhere in Neapolitan pastries, this Italian rice pastry keeps things light with just rice, citrus, and spices. It turns a nice golden color from the puff pastry, which becomes crispy and flaky in the oven. Pretty simple. Some home bakers even use this as an excuse to try making puff pastry from scratch—just for fun—but grabbing ready-made dough totally works.

These pastries are usually breakfast treats, but honestly, nobody's saying no to one as a sweet snack with coffee or tea. In Campania and other southern regions, folks love their sfogliatella rice filling variations. This version? A little less fussy—still moist on the inside, but without all the layering. Simple and tasty. And special. Sweet rice sfogliatine show how Italian bakery specialties can be easy and creative at the same time.

They go great with a sprinkle of powdered sugar on top, and you'll definitely see why people keep coming back for more. Perfect for a cozy morning or as a treat throughout the day, they capture the heart of Italian culinary tradition. So so good.

INGREDIENTS

612

Calories per serving

Ingredients for the Rice Cream: Basmati rice ½ cup (100 g); Almond milk 1.67 cups (400 g) - (unsweetened); Cinnamon powder ½ tsp; Orange peel ½; Lemon peel ½; Egg yolks 2 tbsp (30 g) - (about 2); Sugar ½ cup (100 g); Fine salt 1 pinch; Cornstarch 3 tbsp (25 g)

For the Puff Pastries: Puff pastry 1 - rectangular roll; Almond milk to taste; Sugar to taste

Preparation

How to prepare Sweet rice puff pastries

To prepare the sweet rice puff pastries, first work on the cream. In a saucepan, pour the almond milk, the rice 1, orange zest, lemon zest, and cinnamon 2. Stir 3 and cook for about 15 minutes, stirring occasionally.

In another saucepan, pour the egg yolks, sugar 4, cornstarch, and salt 5. Immediately mix with a whisk 6 and set aside.

After 15 minutes 7, pour part of the mixture, trying to let only the milk flow and leaving the rice in the pot, into the egg yolk mixture 8. Mix with a whisk to combine 9.

Then add the remaining part 10. Stir again and return to the heat 11. Cook for another 5 minutes, stirring continuously, until a slight boil is reached 12.

Transfer the obtained cream into a baking dish 13. Cover with plastic wrap and let cool for an hour in the fridge. Once the cream is cold, unroll the puff pastry on a surface and cut 4 strips 3 inches wide 14. Place abundant cream in the center of each strip 15.

Using a fork, compact it, leaving half an inch free on both sides 16. Now lift both ends of the first strip and bring them towards the center to match them 17. Seal by pinching with fingers 18.

Seal the side edges by pinching with fingers as just done 19. Make sure each bundle is well closed 20 before transferring it onto a baking sheet. Continue this way for the others. Brush just one half of the bundles with a little almond milk 21.

And sprinkle with sugar 22. Bake in a preheated fan oven at 356°F on the middle rack for 15 minutes. Once golden, take them out 23, let them cool down a bit, and serve 34.