Maritozzi

Maritozzi are Italian cream filled pastries. They are very popular in Rome, but now you can make them in your own kitchen!

Maritozzi are so tried and true, that they date back to the Roman empire.

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Back in ancient times, maritozzo used to be a bread flavored with raisins, honey, dried fruits, or nuts, depending on who was making the loaf, and which ingredients might have been on hand.

This maritozzi recipe (and what is generally served in Italy) is made of a slightly sweetened bread, flavored lightly with citrus, and filled with whipped cream.

Maritozzi became famous during the Middle Ages, and especially during Lent. It was the main meal of farmers, because “it was rich in calories and able to guarantee a good energy supply throughout the day” (Cosmopolita Hotel Roma). 

Growing up in the UK, I loved Scottish cream buns, which are very similar in structure and flavor. Scottish cream is generally unsweetened, and citrus is not used. They are also similar to the Sicilian brioche which is served with a granita for breakfast (often strawberry granita with cream, or almond, lemon, or coffee flavors.)

How do you Pronounce Maritozzi?

Maritozzi is pronounced “marry-tot-zee,” with the double “zz” being pronounced the same way as you would in “pizza.”

The name “maritozzo,” which is a play on the Italian word “marito,” meaning “husband,” comes from the custom of boys offering the pastry to their girlfriends. Girls who received a “maritozzo” as a gift would call the donor “husband,” a term of endearment. It was also common, given this practice, for those presentingg maritozzi to hide gifts, such as a ring or a small jewel, in the cream (according to Italian Wikipedia).

Ordering Maritozzi in Italy

In Italy, maritozzi are traditionally eaten “per colazione” (for breakfast). Seemingly simple, maritozzi are bursting with flavor and accompany the morning espresso or cappuccino perfectly. 

When ordering maritozzi in Italy, use the term “maritozzo” for one pastry, or “maritozzi” for ordering multiple. You can save these phrases in your phone for your next trip to Italy:

“Vorrei un maritozzo e un caffè, per favore.” –> I would like a maritozzo and a coffee (espresso), please.”

“Vorrei due maritozzi e due cappuccini, per favore.” –> I would like two maritozzi and two cappuccinos, please.”

Note: ordering a coffee (“caffè”) in Italy will always mean espresso.

You can find maritozzi all around Rome and the surrounding areas, but I would recommend Caffè Pasticceria Roscioli, which is just a short walk from Campo de’ Fiori, as well as Pasticceria Regoli.

Make the Maritozzi Dough

In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.

Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.

Add the flour, 1/3 cup (2.5 oz) of sugar and salt, citrus rind, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine (I love these Danish whisks).

The dough will be slightly sticky. Allow the cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the Dough

After it’s risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into oblong rolls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size (weigh your dough and divide by 12), but it’s really unnecessary unless you want them to be perfectly even.  

Place the tray in the oven (do NOT turn it on) to rise for about half an hour or until doubled in size. I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust.

Once doubled, remove the buns from the oven. Gently brush with slightly beaten egg white.

Bake the Maritozzi

Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20-25 minutes, or until golden brown. Place on a cooling rack.

Fill and Dust the Buns!

When cool, cut bun almost all the way through down the middle (see photo below).

Fill with whipped cream. You can add a little sugar to the cream if you like your cream to be sweeter, but I prefer without. 

Use a pastry scraper (or knife/whatever flat edge tool you have on hand) to level the cream. It should be even with the pastry and look sharp.

To finish, dust with confectioner’s sugar.

Maritozzi are best served with espresso.

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