Brown Sugar Cinnamon Pastries with Cocoa-Hazelnut Filling

Small, spiced sweets that are perfect to serve after a meal or at tea time made with brown sugar for a golden color and a beautiful aroma.
By Veronica Lavenia
Photo by G. Giustolisi

SPICY DESSERT WITH CHOCOLATE AND HAZELNUT CREAM SPREAD-ph-g. giustolisi

Small, spiced sweets that are perfect to serve after a meal or at tea time. Brown Sugar “Panela” (unrefined whole cane sugar) gives a golden color to pastry and a special fragrance to these tasty desserts.

Brown Sugar Cinnamon Pastries with Cocoa-Hazelnut Filling
 
Small, spiced sweets that are perfect to serve after a meal or at tea time made with brown sugar for a golden color and a beautiful aroma.
Author:
Recipe Type: Dessert, Baking
Serves: 20 pastries
Ingredients
  • 200 g (7 oz) high quality unsalted butter
  • 150 g (5½ 0z) “Panela” brown sugar
  • 200 g (7 oz) brown rice flour
  • 100 g (3½ oz-½ cup) Farro (or Kamut) flour
  • pinch of salt
  • 1 organic egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla powder “Bourbon”
  • 1 and a half teaspoon of cinnamon
  • cocoa and hazelnut cream spread to taste
Instructions
  1. Knead the butter with the sugar. Add the flours, a pinch of salt, egg and knead until it forms crumbs.
  2. Add the tablespoon of milk, vanilla, cinnamon and knead until a firm dough.
  3. Let stand in refrigerator for 30 minutes, then roll out the dough and cut small cylindrical shapes, with the aid of a stencil. With another circular but smaller stencil shape form a small hole inside without going too deep and stuffed with hazelnut cream.
  4. Place the dessert in a baking tray lined with baking paper and bake at 180°C (350°F/gas 4) for 10 minutes.
 

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