Calcioni Marchigiani

Name: Calcioni Marchigiani
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Marchigiana
Ingredients: 300 g type 00 flour; 2 whole Eggs; 80 g caster sugar; 30 g Lard; 220 g aged pecorino; 2 whole Egg yolks; 1 tbsp lemon zest; 1 whole Egg

Calcioni marchigiani, also known as cacioni, are sweet-savoury baked pastries filled with sharp pecorino, egg, and lemon zest that split open at the top during baking.

🇮🇹Italy· Marche

Prep: 40 min
Cook: 25 min
Total: 65 min
Servings: 6
Difficulty: Medium
Calories: 410 kcal

Ingredients

0 of 8 gathered

Servings

300 g type 00 flour — sifted
2 whole Eggs — for the pastry dough
80 g caster sugar — divided between dough and filling
30 g Lard — softened, or extra virgin olive oil
220 g aged pecorino — finely grated, preferably Pecorino Marchigiano
2 whole Egg yolks — for the filling
1 tbsp lemon zest — finely grated unwaxed lemon
1 whole Egg — lightly beaten with a pinch of sugar for glazing

Equipment

•Rolling pin
•Baking sheet
•Baking parchment
•Pastry cutter
•Kitchen scissors
•Mixing bowls

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 19 g
carbs: 44 g
fibre: 2 g
protein: 16 g
calories: 410 kcal

Instructions

1
Combine flour, two whole eggs, lard, and 20g of sugar in a bowl to make a firm dough.
2
Knead the dough on a wooden board for five minutes until smooth and supple.
3
Wrap the dough tightly in cling film and rest it at room temperature for thirty minutes.
4
Mix grated pecorino, remaining 60g sugar, two egg yolks, and lemon zest into a compact filling paste.
5
Roll the rested dough thinly with a rolling pin to a thickness of two millimetres.
6
Cut out ten-centimetre rounds from the sheet using a pastry cutter.
7
Place a generous tablespoon of the pecorino filling in the centre of each round.
8
Fold the pastry over into a half-moon shape and press the edges firmly to seal.
9
Snip a small cross or horizontal slit in the top of each crescent using clean scissors.
10
Place pastries on a lined baking tray and brush the tops thoroughly with beaten egg glaze.
11
Bake at 180 degrees C for twenty to twenty-five minutes until golden and puffed through the slits.

Chef's tips

Use a well-aged, dry pecorino rather than a fresh one so the filling holds its shape instead of turning watery. Ensure the top slit is cut cleanly through the pastry to let the filling swell upwards without bursting the side seams.

Ingredient substitutions

Aged pecorino (Pecorino Marchigiano) → a mix of two-thirds Pecorino Romano and one-third aged Grana Padano to balance sharpness
Lard → extra virgin olive oil or unsalted butter in equal weight

Storage

Store baked calcioni in an airtight tin at room temperature for up to three days.

Reheating

Warm gently in a moderate oven at 160 degrees C for five minutes to restore pastry crispness.

Common mistakes to avoid

•Rolling the dough too thick, which prevents the pastry from crisping properly around the filling.
•Forgetting to cut the top slit, which causes steam to rupture the crimped outer edges.
•Using damp, young cheese that releases too much moisture and makes the crust soggy.

Serving suggestions

Serve slightly warm or at room temperature as part of an Easter festive spread.Pair with a glass of sparkling red Vernaccia di Serrapetrona or sweet passito wine.