Maritozzi

Name: Maritozzi
Total time: 15 min
Yield: 10 serving(s)
Ingredients: 10 mini brioche rolls (not presplit or pull-apart); 1 cup heavy cream, cold; 2 tbsp. confectioners’ sugar; 1/2 tsp. pure vanilla extract; Chopped pistachios, toasted cacao nibs and finely ground freeze-dried strawberries, for decorating

Try a cream-filled brioche bun for dessert... or breakfast!

By Joy ChoPublished: Mar 8, 2023

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Mike Garten

Yields:

10 serving(s)

Total Time:

15 mins

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You could do as the Romans do and make the fluffy yeast rolls for maritozzi from scratch. But we have an easy shortcut: start with store-bought brioche buns (the roundest you can find), then fill them with softly whipped cream. Add your favorite toppings for crunch or a pop of color.

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Ingredients

10
mini brioche rolls (not presplit or pull-apart)
1
cup heavy cream, cold
2 Tbsp.
confectioners’ sugar
1/2 tsp.
pure vanilla extract
Chopped pistachios, toasted cacao nibs and finely ground freeze-dried strawberries, for decorating

Directions

1. Step 1Using serrated knife, make lengthwise slit in top of each roll, cutting about halfway down but keeping roll intact; set rolls aside.
2. Step 2In stand mixer fitted with whisk attachment, beat heavy cream, confectioners’ sugar, and vanilla on medium-high until stiff peaks form, 2 to 3 minutes. Gently pry open each roll like a book and spoon cream inside (about 1/4 cup per roll). Smooth surface, wiping off excess cream, then top as desired.

Did you make this recipe? Comment below!

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