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Desserts

Shortcrust Pastry Befana Stocking

Shortcrust Pastry Befana Stocking: hazelnut shortcrust filled with chocolate hazelnut spread, a creative, traditional treat for Epiphany.
Recipe Shortcrust Pastry Befana Stocking
  • Difficulty Medium
  • Preparation 40 minutes
  • Cooking 25 minutes
  • Servings for 8 people

The scent of hazelnuts coming out of the oven, the wonder of something made together and the sweetness of a moment to share: that’s what makes this shortcrust Befana stocking recipe so special. If you’re looking for an original, eye-catching way to surprise your loved ones on Epiphany, this filled stocking is the perfect answer. Picture a crisp, fragrant Befana shortcrust dessert shaped just like a stocking, holding a rich hazelnut spread or, if you prefer, a tasty jam or a smooth pistachio cream. Tradition gets a new twist and, with this homemade treat, the Befana (the kindly old woman who fills Italian children’s stockings with sweets) becomes even more generous, with a filled shortcrust stocking made with your own hands.

If you’re wondering how to make shortcrust pastry for the Befana stocking, all you need are toasted hazelnuts, butter, sugar, eggs and very few other ingredients: the fragrant, crumbly dough easily turns into a big stocking-shaped shortcrust cookie. And the most fun part comes when it’s time to decorate and fill your creation: every family can choose its favorite filling and go wild with sprinkles, sugar confetti and small colorful decorations, making this baked sweet stocking unique every time you make it.

This easy shortcrust stocking recipe is the perfect chance to spend time in the kitchen with kids, involving them in every step and passing on one of the best-loved customs of January 6. And if you want to switch things up, take inspiration from other creations such as Honey Shortcrust Pastry or try original pairings with Peach Roses and the indulgent Mont Blanc Tartlets. All that’s left is to gather the ingredients for the shortcrust stocking and discover how simple it is to make a homemade Befana stocking that leaves everyone amazed. The result? A shortcrust Epiphany dessert that wins over kids and grown-ups at first sight.

Ingredients for 8 people

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Method

  1. To make the Shortcrust Pastry Befana Stocking, start with the hazelnut shortcrust: put the 00 flour, powdered sugar, hazelnut flour and vanillin in the bowl of a food processor. Add the cold butter cut into small pieces and run the processor until the mixture is powdery and crumbly. Add the egg and pulse again until the mixture forms crumbs. Tip everything into a bowl and finish kneading by hand until you have a smooth shortcrust dough fragrant with hazelnuts.
    Shortcrust Pastry Befana Stocking, step 1: hazelnut shortcrust dough mixed in a food processor
  2. Draw a Befana stocking outline on parchment paper (or print our ready-made one to use as a guide), about 30 cm (12 inches) long with a 20 cm (8 inch) foot and a rectangular cuff at the top. Wrap the dough in plastic wrap and let it rest in the fridge for 20 minutes.
  3. After the resting time, divide the dough into two parts of about 300 g each. On a lightly floured work surface, roll out the first half of the dough into a strip the size of the stocking. Carefully transfer the dough to a sheet of parchment paper, lay the template on top and cut out the stocking with a small sharp knife. Set the scraps aside.
    Shortcrust Pastry Befana Stocking, step 3: shortcrust stocking cut out with the paper template
  4. If the hazelnut spread is too firm, soften it for a few seconds in the microwave. Spread it over the shortcrust stocking, leaving a border of about 1 cm (1/2 inch) all around.
    Shortcrust Pastry Befana Stocking, step 4: Nutella spread over the shortcrust stocking, leaving a border
  5. Roll out the remaining dough (including the scraps you saved) on a floured work surface into a strip, then transfer it to parchment paper. Cut out the stocking again with the template, this time making it slightly larger. Put the top stocking in the freezer for 15 minutes to make it easier to handle.
  6. Take the stocking out of the freezer and gently lay it over the cream filling, sealing the edges well by pressing with your fingers. Make sure it is perfectly sealed so nothing leaks out during baking.
  7. Decorate with the leftover dough: you can make little braids with silicone molds and cut out stars with star-shaped cutters to place on the stocking. With a fondant tool or a skewer, make small decorative holes all around the edge of the stocking.
    Shortcrust Pastry Befana Stocking, step 7: decorated stocking with pastry braids and stars
  8. Bake the Shortcrust Pastry Befana Stocking in a preheated conventional oven at 165 °C (325 °F) for about 25-30 minutes, until the surface is golden. Take it out of the oven and let it cool completely on a wire rack before serving. Your spectacular stocking is ready to enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

This recipe lends itself to many creative variations. You can replace the hazelnut flour with pistachio flour and fill it with pistachio spread for an even more unusual version. For a fresher, lighter filling, use raspberry or blueberry jam, which pairs perfectly with the hazelnut shortcrust. If you want a version without spread, you can make a dark chocolate ganache or a hazelnut pastry cream. To make the stocking even more indulgent, before closing it you can add coarsely chopped hazelnuts or dark chocolate shavings to the filling.

Tips

For an even more fragrant shortcrust, you can replace the vanillin with the seeds of half a vanilla bean. If you don’t have hazelnut flour, you can make it at home by finely grinding toasted hazelnuts into a powder. Be careful not to grind them too long, or they will release their oil and turn into a paste. To make it easier to transfer the top stocking onto the filling, the time in the freezer is essential: it makes it firmer and easier to handle. If you prefer a less sweet filling, you can use mixed berry jam or bitter orange marmalade.

Storage

The shortcrust Befana stocking keeps at room temperature, covered with plastic wrap or in an airtight container, for 2-3 days. It’s important that it has cooled completely before you store it. Storing it in the fridge is not recommended, because the pastry could lose its crumbliness and turn soggy from the creamy filling.

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