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Apulian Bocconotti




Type 00 wheat flour

500 grams


180 grams

White sugar

250 grams

Baking powder for desserts

1 unit


3 unit

Egg, yolk

1 unit

Grated lemon peel

2 spoons

Icing sugar

to taste


350 grams

Desserts from Italy - Puglia

Apulian Bocconotti

Apulian Bocconotti

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in potassium high in magnesium

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Apulian Bocconotti

Among the specialties that Puglia offers are the Bocconotti! They are very good typical cakes not only of the Apulian tradition, but also Lucan, Abruzzese and Calabrese, whose filling varies according to the locations in which it is produced; today the traditional recipe is handed down from family to family, with many variations. These are filled with jam! :)

Apulian Bocconotti step 1

step 1

Mix the sugar with the eggs.

Apulian Bocconotti step 2

step 2

Add the butter you have melted, the sifted flour, lemon and sifted yeast and stir until you get a soft dough.

Apulian Bocconotti step 3

step 3

Cover the dough and let it rest in the fridge for half an hour.

Apulian Bocconotti step 4

step 4

Roll out the dough and create circles of two sizes: one larger than the right size to be included in the cups, another smaller one that will serve to close.

Apulian Bocconotti step 5

step 5

Insert the large circles into the cups and fill with the filling of your choice.

Apulian Bocconotti step 6

step 6

Close them with the smallest circle.

Apulian Bocconotti step 7

step 7

Brush the top with the egg yolk.

Apulian Bocconotti step 8

step 8

Bake at 180 degrees for about 20 minutes.

Apulian Bocconotti step 9

step 9

Once cooked, leave to cool and sprinkle with icing sugar and serve.

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