Cacio e Pepe Maritozzi
By: McCormick Kitchens
Made With:
Soft and stuffed with an unexpectedly delicious filling, these Cacio e Pepe Maritozzi are special - think Gougères meet Cannoli. Our take on the classic sweet cream bun starts with a traditional enriched dough, creating a soft and tender brioche base. From first glance these buns mimic the classic, boasting a thick stripe of velvety filling down the center. Melding sweet and savory flavors in a new way, we pivot from tradition and opt for a rich ricotta and mascarpone filling seasoned with a hefty amount of freshly ground black pepper and pecorino.
This recipe is featured as part of the Deliciously Unexpected Trend of our Flavor Forecast 25th Edition.
Soft and stuffed with an unexpectedly delicious filling, these Cacio e Pepe Maritozzi are special - think Gougères meet Cannoli. Our take on the classic sweet cream bun starts with a traditional enriched dough, creating a soft and tender brioche base. From first glance these buns mimic the classic, boasting a thick stripe of velvety filling down the center. Melding sweet and savory flavors in a new way, we pivot from tradition and opt for a rich ricotta and mascarpone filling seasoned with a hefty amount of freshly ground black pepper and pecorino.
This recipe is featured as part of the Deliciously Unexpected Trend of our Flavor Forecast 25th Edition.
Key products
Instructions
- For the Maritozzi Buns, mix all ingredients, except butter, in bowl of stand mixer fitted with dough hook. Mix and knead on medium-low speed until dough becomes smooth and stretchy, about 10 minutes.
- Add one piece of butter at a time, mixing at medium speed until butter is fully incorporated before adding more. Continue until all butter has been added. Knead dough 10 minutes longer or until dough comes together to form a soft, smooth ball.
- Transfer dough to large oiled bowl. Cover and allow to rise 1 hour at room temperature.
- Punch dough down and turn out onto work surface. Divide into 14 equal portions (about 45 grams each). Shape each portion into a tight ball. Arrange dough balls on two parchment-lined sheet pans, placing about 3-inches apart. Cover lightly with plastic wrap and allow to rise 1 to 1 1/2 hours, or until doubled in size and puffy.
- Preheat oven to 350°F. Mix ingredients for Egg Wash in small bowl. Brush buns with egg wash. Bake 15 to 20 minutes until puffed and golden brown. Remove from oven. Let stand 5 minutes, then transfer to rack to cool completely.
- While buns are cooling, prepare the Cacio e Pepe Cream filling. Mix all ingredients in medium bowl until well blended and smooth. Transfer to pastry bag and refrigerate until ready to fill and serve buns.
- To fill the buns, use a serrated knife to make a lengthwise cut down the center of each bun, keeping the base intact. Open each bun slightly and pipe filling to create a cream-filled center about 1/2-inch wide. Use an offset spatula or butter knife to smooth cream level with top of buns. Sprinkle with additional Pecorino cheese or black pepper, or add toppings such as prosciutto or halved cherry tomatoes, if desired. Serve immediately.
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