Chicago - September 30, 2009

Do What You're Fold

Zullo's Fiadoni Recipe

Don’t you wish you could put Green City Market in your pocket and take it home? Same. We asked one of our favorite vendors, Zullo’s, for a recipe to whip up any day of the week. Owner Adriana Marzullo learned how to make fiadoni (empanada-like pastries) from her two grandmothers in Molise, Italy. Buon appetito!

Zullo’s Peach Fiadoni
Makes twenty (approximately)

Ingredients
2/3 stick of butter
½ c. sugar
½ lemon, juiced
Pinch of salt
3-4 medium to large ripe peaches, peeled and cut into small chunks (bruised or over-ripe peaches also work)
2 tbsp. cornstarch or flour
¼ c. water
1 Pillsbury refrigerated piecrust*
1 egg, beaten (for wash)
Cinnamon or other seasonings optional

1. Heat pan with butter, sugar, lemon juice, and salt.

2. Add peaches; cook until soft.

3. In a separate bowl, dissolve cornstarch/flour in water — make sure it’s mixed well.

4. While stirring, slowly add cornstarch mixture to peaches. Continue stirring for about one minute.

5. Turn off heat and transfer mixture to a shallow cookie sheet to cool completely.

6. Unroll piecrust and cut into rounds using edge of a glass; brush with egg wash.

7. Center a small amount of filling (about ¾ tsp.); fold over edges into half-moon and press, using a fork to secure the seal. Egg wash the tops.

8. Bake on a cookie sheet for 20-25 minutes or until golden brown in a 350° oven.

9. Serve immediately or at room temp.

*Zullo’s uses homemade dough; we wanted to make it easy.

Get the real thing Saturdays at Green City Market, 1750 North Clark Street, at Stockton Drive. For more information, go to zullosinc.com.

Photo: Courtesy of Zullo’s

  Handcrafted, Italian Charm, Sweet Tooth