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Tangerine frost on cinnamon pastry

Fragrant and very simple Sicilian recipe

by Ada Parisi
5 min read

Tangerine frost on cinnamon pastry. I'm really satisfied with the Sicilian recipe of today, because it smells of Sicily and citrus, but also cinnamon and winter. In addition, If you use rice flour instead of 00 flour in pastry, the Mandarin frost with cinnamon pastry is also a sweet gluten. That will satisfy every palate thanks to its full taste, among agro tangerines, the softness of the Frost, the buttery quality of pastry, the scent of cinnamon.

If you prefer (or just don't feel like making pasta frolla) You can put ice into individual dessert bowls, serve garnished from roasted pistachios and enjoy it so. A few tips: Choose fresh tangerines and try to figure out how much sugar put in frost. I give you a dose of 130 grams of sugar per liter because the frost must not lose the slightly acidic flavor characteristic of these citrus fruits, But you can calibrate it yourself.

Yet, prepared the Mandarin freeze the day before and refrigerate. Finally, don't overcook the pasta frolla: This is a little’ richer butter than usual, so it's crumbly, and if you overcook it will become hard. As you know the fruit gels are typical of the Sicilian pastry, So take a look at:


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 2.3/5
( 3 voted )



a liter of Mandarin juice

130 grams caster sugar

90 grams of corn starch (glutenfree) or flour

a pinch of salt


150 grams of flour 00 (or rice for a gluten-free pastry)

70 grams of cold butter

50 grams of sugar

cinnamon, to taste

a pinch of salt

an egg yolk


Sicilian mandarin frost

Let's start by saying that you need to prepare the mandarin frost at least 6 hours before serving, but I suggest you do so with one day in advance, Why must have time to firm up in the refrigerator. Wash the mandarin oranges and squeeze the liquid, then strain the juice in a colander to remove any residual twinges of pulp. Sift the corn starch and add the sugar, then start adding the tangerine juice, little by little, stirring with a whisk until the starch and sugars have completely dissolved. Add all the tangerine juice and cook over low heat and stirring constantly (If you don't stir always will attack you hopelessly at the bottom) until it boils. At this point the tangerine juice should have congealed and have a thick consistency, viscous.

Pour the mandarin frost into non-stick molds soaked in cold water (If you want to throw out) or in cups. Allow to cool completely at room temperature and then store it in the refrigerator, covered with plastic wrap, all night. If you want, you can just decorate the cups with a little chopped pistachio and enjoy the mandarin frost so. Otherwise go ahead and prepare the pastry with cinnamon.

Cinnamon pastry base, put the flour on the work surface (00 or rice), make a hole in the Center and add the cold butter, diced. Work quickly with your fingertips until you have many crumbs. Add the egg yolk, sugar, the salt and the cinnamon and work until dough is smooth and homogeneous. Flatten it and wrap it in plastic wrap, then let it sit in the fridge for at least 30 minutes. Spread the dough not too thin and obtain discs larger than the molds where you put the mandarin frost. Bake at 180 degrees in a preheated oven for 10 minutes or until golden brown.

Unmold the Frost gently Mandarin (let him get some air by passing the blade of a knife along the edge of the stamp) and lay each frost on a cookie. Garnish with chopped pistachios or as you like and serve immediately. Bon appétit!

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Antonella February 21, 2017 - 16:12

ADA, Hi! And excuse the long absence!
This Frost looks really great! And congratulations on your choice of main course! My mother loves it!
A warm greeting! 🙂

Ada Parisi February 21, 2017 - 22:14

Hello Antonella! Don't worry, I had a big problem with the comments on the site so no one could leave me a review. I'm glad you always follow, tell your mom that this is one of my favorite dishes. A dear greeting, ADA


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