Apostles’ fingers are a quick and traditional recipe from Puglia – Apulia, Southern Italy. If you are eager to learn more about this region, have a look here.
The name of this dessert comes from its color, which is very pale like the fingers of Apostles. So make sure you don’t burn these crepes! :-))
RECIPE:
Apostles’ Fingers
| SERVINGS: 8 fingers | ||||
| Preparation Time: 10 min | Cooking Time: 10 min | |||
| TOTAL TIME: 20 min |
INGREDIENTS
- a small glass of sweet liqueur like Rum or Strega or San Marzano
- 3 egg whites
- 200 gr ricotta:
- 50 gr sugar
- 20 gr butter
- grated lemon zest
- one pinch of salt
- wild cherries in syrup
INSTRUCTIONS
- Drain the ricotta, mix with sugar, zest of lemon and liqueur and reserve it in the fridge.
- With a fork mix the egg whites with a pinch of salt till fluffy, it is important they are fluffy don’t become stiff.
- Butter a pan (diameter 10 cm) and put on the heat. When the pan is hot, pour one spoonful of mixed eggs to create a crepe like a very thin pancake; after few second turn it and let it cook for small time. The crepe should be very pale, almost white and not gold.
- Let the crepes chill and then fill them with the mixture (ricotta, sugar…), roll them out.
- Dust with icing sugar, top with wild cherries and syrup to taste.
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