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Sweet Fiadoni Easter Pastry

Posted by on in Recipes from Abruzzo and Molise
Sweet Fiadoni Easter Pastry

 Fiadone (singular) or fiadoni (plural) were originally known as "h'iatun'" or "hiadone" in the Molise countryside. However tourist brochures from this region now refer to them as "fiadone". On the world wide web this style of cheese pastry has many different names, including: fiadone con ricotta, fiadone al ricotta, fiadone di ricotta, fiadoni con ricotta, fiadoni al ricotta, fiadoni di ricotta, fiadone dolce, and sweet fiadone.


For pastry dough:

  • 2 eggs

  • 2 tablespoons vegetable oil

  • 2 tablespoons sugar

  • Four as needed (about 1 1/2 cups)

For filling:

  • 1 egg

  • 1 container of ricotta, strained

  • 4 teaspoons sugar


  1. Mix the pastry dough ingredients and work into a fine dough.

  2. Let the dough rest for four to six hours.

  3. Divide the dough into small portions and pass it through the pasta machine (but not to the last number, should not be too thin). Pastry dough resembles lasagna noodles.

  4. Pipe small mounds of filling on pastry noodle; cut into portions.

  5. Press together pastry pockets with fork.

  6. Make tiny air vents on top of the pastry pockets.

  7. Brush with beaten egg.

  8. Bake in a shallow greased and floured pan in a 325 degree oven for fifteen to twenty minutes.

Blog posted from Abruzzo, Italy View larger map

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