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Desserts

Sweet Procida Tongues

Procida Sweet Tongues are delicious baked pastries typical of the Island of Procida, perfect for both breakfast and afternoon snack. These small puff pastry treats are filled with a luscious Procida lemon cream filling.
Recipe Sweet Procida Tongues
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 20 minutes
  • Servings for Serves 4

The Sweet Procida Tongues, also known as Mother-in-Law’s Tongue or Ox Tongue, are a delicious traditional pastry from the island of Procida, from which they take their name. They are very easy to prepare and perfect as a snack or as a delightful ending to lunch or dinner.

The Sweet Procida Tongues recipe features a fragrant puff pastry shell filled with a delicious Lemon Custard made with the characteristic Procida Lemons which, along with Amalfi Lemons and Sorrento Lemons, are among the most prized Italian citrus fruits (Note: If you can’t find these specific Italian lemons, you can use regular unwaxed lemons, preferably organic, with a bright yellow color and intense aroma). Over the decades, like many traditional recipes, it has undergone variations and modifications. For example, if you prefer, you can prepare these delicious pastries using classic Custard Cream or, for chocolate lovers, Chocolate Custard Cream, creating Custard Cream Procida Tongues or Chocolate Procida Tongues.

Whether you choose to serve the Procida Tongues for breakfast, as a snack, or as a special dessert to end a meal in style, one thing is certain: they will definitely be a success.

Ingredients for Serves 4

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Method

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  1. To prepare the Lingue Dolci di Procida (Procida’s Sweet Tongues), start by making the Lemon Cream. Put the milk and the grated zest of one organic lemon in a small saucepan and heat it up, but don’t let it boil. While the lemon-flavored milk is warming up, combine egg yolks, sugar, flour, and cornstarch in a bowl and mix well with a whisk.
    Procida Cookies 3
    Procida Sweet Biscuits 4
  2. Once the milk is warm, slowly pour it into the bowl with the egg yolks, sugar, flour, and cornstarch mixture, continuously whisking to combine.
    Procida Cookies 6
    Procida Lemon Cookies 7
  3. Transfer the mixture back to the saucepan where you heated the milk. Cook over low heat, stirring constantly until thickened. Once ready, pour the lemon cream into a bowl, cover with plastic wrap (ensuring it touches the surface to prevent skin formation) and let it cool first at room temperature, then refrigerate for about 1 hour.
    Procida Style Cookies 9
    Procida Sweet Cookies 10
  4. Once the cream has thickened and cooled, take the rectangular puff pastry sheet and unroll it. Using the template provided here, cut out 8 oval shapes.
    Procida Pastry Tongues 11
    Procida Tongue Cookies 12
  5. Place a generous amount of Lemon Cream in the center of half of the oval pastry shapes. Cover each with another oval, press the edges, and then fold them over to seal well.
    Procida Almond Pastries 14 2
    Procida Tongue Cookies 16 2
  6. Take the leftover egg whites from the yolks you used earlier, brush them over all the Lingue di Procida, sprinkle generously with granulated sugar, and bake in a preheated oven at 190°C (375°F) for about 20-25 minutes.
    Procida Tongue Cookies 17
  7. Once golden brown, remove the Lingue di Procida from the oven, place them on a cooling rack and let them cool to room temperature. The Lingue Dolci di Procida are now ready to be served and enjoyed. Finally, remember to download our App with exclusive content and fewer ads!
    Procida Sweet Almond Cookies

Variations and Alternatives

If you prefer, you can replace the Lemon Cream with Classic Vanilla Pastry Cream to create delicious Vanilla Cream Lingue Dolci di Procida.

Tips

If the Lemon Cream turns out too runny, you can add a few extra grams of Cornstarch or Potato Starch to thicken it up.

Storage

Lingue Dolci di Procida (Procida’s Sweet Tongues pastries) can be stored in the refrigerator for 1-2 days without any issue. However, we recommend consuming them on the same day to maintain the crispy texture of the puff pastry.

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