Italian passion fruit straw: a version of the already traditional Italian straw with a super tropical touch Passion fruit. Sour and sweet at the same time, and a recipe Super easy.
I believe everyone has already eaten Italian straw, huh? The brigadeiro-based sweet with cookies mixed into the dough. Generally, the brigadeiro flavor is the traditional chocolate. Which I’ve already eaten and really like.
But I wanted to change it a little and make a version more tropical. For this I chose the Passion fruit! Very sour and with a present flavor. Not to mention that it helps balance the sweetness of the condensed milk.
I tried to look for the origin of the candy, but no source I found seemed reliable. Some said she was from Portugal, others from Italy and in the end she was Brazilian even though she came from the South.
You’ll know… either way, it’s a very practical and tasty sweet!
Tips for Italian Straw
- Concentrated juice: I preferred to use ready juice concentrate To be sure of the amount of juice and acidity in the recipe, could you use the fruit? Without a doubt, however, there may be variation in acidity.
- To not cut: as soon as you add the concentrated juice to the condensed milk, stir the mixture immediately. As the juice is acidic, it can start to curdle the condensed milk, which is a normal process.
- Cut yourself: it’s not the end of the world, first try to hit well with a whip (wire whisk). If that doesn’t work, you can process it with a hand mixer to break up the lumps and the last alternative would be to sift the mixture as well.
- Condensed milk: my version was darker passion fruit brigadeiro foundation because I used it lactose-free condensed milk which may be darker normally.
Italian passion fruit straw
Makes: 16 pieces
- 395 g condensed milk (1 can/box)
- 100 mL concentrated passion fruit juice
- 20 g butter without salt
- 200 g cornstarch cookie (I used the mini version)
- 200 g refined sugar
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .
1 cup: 250mL | 1 tablespoon: 15mL.
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If you use normal-sized cornstarch biscuits, break them into smaller pieces.
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Line with baking paper and grease a 20x20cm square pan with oil, set aside.
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Cook condensed milk, passion fruit juice and butter in a pan over medium heat for 15-20 minutes or until it starts to come away from the pan. It’s the same brigadeiro point.
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As soon as you mix the condensed milk and passion fruit juice, stir immediately to prevent it from curdling.
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Turn off the heat and add the cornstarch biscuits.
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Transfer to the prepared pan and smooth out well.
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Let cool, about 45 minutes.
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Remove from the pan, remove the baking paper and cut into 5x5cm pieces.
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Roll in refined sugar.
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Store in a container with a lid.
- Cornstarch biscuit: You can use normal-sized cookies, you just need to break them into smaller pieces.
Portion: 100g | Calories: 193kcal (10%) | Carbohydrates: 36g (12%) | Protein: 3g (6%) | Fat: 4g (6%) | Saturated fat: 2g (13%) | Polyunsaturated Fat: 0g | Monosaturated Fat: 1g | Trans fat: 0g | Cholesterol: 11mg (4%) | Sodium: 114mg (5%) | Potassium: 132mg (4%) | Fiber: 0g (2%) | Sugar: 30g (33%) | Vitamin A: 144IU (3%) | Vitamin B2: 0mg (6%) | Vitamin C: 3mg (4%) | Calcium: 81mg (8%) | Ferro: 1mg (6%)
