Calcioni, caciuni, cacioni sweets from the marche region stuffed with Pecorino Toscano PDO and sugar



Serves about 40 Cacioni

For the pastry dough:

  • 2 ½ cups (250 g) flour,
  • 2 eggs,
  • ¼ cup (50 g) sugar

For the filling:

  • 2 cups (250 g) fresh Pecoino Toscano PDO,
  • 1 ¼ cup (150 g) aged Pecorino Toscano PDO cheese,
  • 2/3 cup (150 g) sugar,
  • juice of 2 lemons,
  • 1 grated lemon rind,
  • 1 egg,
  • 1 egg white,
  • egg yolk and enough cream to brush the surface.


Start by making the filling. Mix the two grated cheeses in a large bowl. Add sugar, lemon juice, lemon zest and the lightly beaten eggs. Mix well and let the filling “age” the in your fridge. For the pastry dough, simply mix the flour with the beaten eggs and sugar. Shape it into a ball, cover with plastic wrap and let it sit in the refrigerator for at least 30 minutes. Now roll out the dough. It’s not easy to roll it out. If you have a pasta machine, also known as Grandma Duck, it will be easier to get the dough as thin as possible. Cut out circles measuring 8 cm in diameter with a dough cutter or even better using grandma’s favorite cookie cutter: an easy, efficient glass.
Put a good teaspoon of the filling on eachdough circle. It must be nice and “chubby”. Fold the dough into crescents and seal theedges with fork tines.

Place on a baking sheet with parchment paper. Brush the surface with a mixture of egg yolk and cream. Cut two slits to make an open cross in the middle of the crust with scissors, typical of this cake. Cook in a preheated oven at 350°F (180°C) for about 20 minutes. It’s ready when the crust is golden brown and the filling comes out like lava would from a “volcano”.

Donatella Bartolomei from blog Ingrediente Perduto
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