Short crust pastry half-moons with dried fruit

Method

1. Prepare the short crust pastry by mixing flour, sugar, butter cut into pieces, egg and a pinch of salt.
2. Knead well until you obtain a firm and rather elastic dough. If needed, add some drops of ice-cold water.
3. Shape the dough into a ball, roll it in cling film and leave it in the fridge for at least half an hour.
4. Meanwhile prepare the filling for the half-moon cookies: coarsely mince the Noberasco Wellness Mix and add the lemon peel (cut into thin strips) and the ground cinnamon to it.
5. Melt the honey in a couple of spoons of lukewarm water, add the dried fruit mix and cook over low heat for a few minutes, mixing carefully, until the water is absorbed and you a left with a sticky, warm moist mixture.
6. With the aid of a rolling pin, roll out the dough on a floured worktop to obtain a layer about 5 mm thick.
7. Cut some little disks out of the dough using a glass or a cookie cutter.
8. Place a bit of the filling in the centre of each disk and fold them in half, pressing the borders to 'seal' the cookies.
9. Lay the half-moons on a baking tray lined with greaseproof paper and bake at 180°C for about 20 minutes, until the biscuits puff up and get slightly brown.

Chef's tip

You can fill the half-moons with all kind of mixtures. You can use jams mixed with crushed nuts, chocolate spreads with hazelnuts, honey and walnuts.. The choice is yours!

Serving suggestion

Serve at breakfast time or as a mid-afternoon break with an aromatic cup of tea or coffee.

Wine selection

Moscato d'Asti or sparkling wines.

Family tip

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Dish history

Short crust pastry half-moons are typical desserts of Italian culinary tradition. Depending on where they are made, the recipe can vary a bit, the filling may be different, as may be cooking method also. Traditionally baked around Christmas time in southern regions like Puglia, Calabria, Campania, etc.. they are mostly enjoyed deep-fried (and called Ravioli) at Carnival time in Lombardy, Veneto and other northern areas.