Ox Eye with Lemon Compote
Description:
The occhio di bue is a classic pastry, characterized by its round shape and soft jam heart. In this version, the lemon compote adds a fresh and aromatic touch, perfectly balancing the crumbly shortcrust pastry and the citrus sweetness. An ideal dessert for any occasion, easy to prepare and always appreciated.
Details:
- Servings: 12 bull's eye
- Difficulty: Medium
- Total time: 45 minutes
- Preparation: 20 minutes
- Cooking time: 25 minutes
- Allergens: Gluten (flour), lactose (butter, eggs)
Ingredients for the shortcrust pastry:
- 250 g of 00 flour
- 125 g cold butter
- 100 g of sugar
- 1 egg
- 1 teaspoon vanilla extract (optional)
- 1 pinch of salt
- Grated zest of 1 lemon
Ingredients for the filling:
- 150 g of lemon compote
Step by Step Preparation:
- Prepare the shortcrust pastry:
- In a large bowl, combine the flour, sugar, salt, and lemon zest.
- Add the cold butter cut into pieces and start working it with your fingers until you obtain a sandy mixture.
- Add the egg and vanilla extract, then quickly mix until you get a smooth, homogeneous ball.
- Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
- Prepare the base of the oxeyes:
- Preheat the oven to 180°C.
- Roll out the shortcrust pastry on a floured surface until it is about 5mm thick.
- Using a round pastry cutter (about 5cm in diameter), cut out 24 discs from the pastry.
- On half of the discs, make a small hole in the center with a smaller pastry cutter or knife (these will be the top discs).
- Bake the cookies:
- Place the pastry discs on a baking sheet lined with baking paper and bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let cool completely.
- Assemble the bull's eyes:
- Take a whole disk of dough, spread it with a generous teaspoon of lemon compote and cover it with a perforated disk.
- Press the edges lightly to seal the cake.
- Serve:
- You can sprinkle the ox eyes with icing sugar for a decorative touch, before serving.
Alternative Suggestion:
If you want to make your occhi di bue even more delicious, you can replace the lemon compote with orange or berry jam. For a crispier result, try making the pastry with whole wheat flour for a more rustic flavor.
