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Stella di Veneto - Traditional Venetian Star Dessert Recipe - Keto Kulinary
0/5

Stella di Veneto – Traditional Venetian Star Dessert Recipe

A stellar display of culinary craftsmanship, the "Stella di Veneto" rests elegantly on the rich, mahogany bar. Each of its delicate, golden-brown points showcase intricate patterns. The creamy ricotta-mascarpone filling peeks through, featuring distinct specks of chocolate chips. The dish is tastefully garnished with bright flecks of fresh mint and a smattering of vibrant, yellow apricot jam.

Summary

This unique dessert, known as Stella di Veneto or Venetian Star, has its origins in the time-honored bakeries and kitchens of Venice. The flaky pastry combined with the creamy ricotta-mascarpone filling brings together the traditional flavors of Venetian pastry.

20

Prepation Time

40

Cook Time

- - -

Resting Time

60

Total Time

Course

Cuisine

4

stars Serving

940 kcal

Calories

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This unique dessert, known as Stella di Veneto or Venetian Star, has its origins in the time-honored bakeries and kitchens of Venice. The flaky pastry combined with the creamy ricotta-mascarpone filling brings together the traditional flavors of Venetian pastry.

Ingredients
 
 

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 finely grated zest of 1 lemon
  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar
  • 0.5 cup semi-sweet chocolate chips
  • apricot jam for garnish
  • fresh mint for garnish

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease and flour a large baking sheet and set it aside.
  • In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Mix until well combined.
  • In another bowl, beat the softened butter, eggs, and vanilla extract until smooth. Stir in the lemon zest.
  • Gradually add the dry ingredients to the wet mixture while stirring. The dough should be soft and slightly sticky.
  • Divide the dough into four equal parts. Shape each portion into a star on the prepared baking sheet, leaving an inch between each star. Bake for 20 minutes or until golden.
  • While the star pastries are baking, prepare the ricotta-mascarpone filling. Beat the ricotta, mascarpone, and powdered sugar together until smooth. Fold in the chocolate chips.
  • Once the stars are cooled, slice each one horizontally. Spread the ricotta-mascarpone mixture on the bottom half of each star, then replace the top halves.
  • Dust the stars with additional powdered sugar and garnish with apricot jam and fresh mint. Serve chilled.
A pie is sitting on a table next to a glass of wine.

Nutrition Per Serving

940

Calories

132

Carbohydrates

19

Protein

41

Fat

25

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

227

Cholesterol

331

Sodium

401

Potassium

3

Fiber

73

Sugar

1350

Vitamin A

1.7

Vitamin C

240

Calcium

5.9

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

The flaky pastry combined with the creamy ricotta-mascarpone filling is a delightful contrast that leaves a lingering taste of satisfaction. The inclusion of lemon zest adds a subtle freshness, while chocolate chips provide a surprising crunch. This dessert is not only delicious but also visually appealing, mimicking the starry night sky of Venice. Moreover, it’s a well-rounded dessert, offering a balance of protein from the ricotta and mascarpone, and carbohydrates from the pastry. This recipe is quick and easy to make, allowing you to impress your guests with minimal effort.

Special Tip

To maintain the fresh and creamy taste of the filling, consider preparing the ricotta-mascarpone mixture just as the stars are finished baking. This way, you are allowing for the filling to be kept as fresh as possible before serving. Plus, make sure to serve it chilled; the contrast between the soft and warm pastry with the cold, creamy filling will add an extra layer of indulgence to each bite.

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