3Bignè di San Giuseppe
These delightful cream-filled pastries are closely associated with Rome and are traditionally prepared for the Feast of Saint Joseph in March. However, many pastry shops sell them throughout the year due to their popularity.
Made from light choux pastry, each bignè is filled with rich pastry cream and lightly dusted with powdered sugar. Some versions are fried while others are baked, but both are wonderfully airy and delicious.
Their delicate texture makes them an irresistible afternoon treat alongside an espresso.
