fresh ricotta pastries
soffioni di ricotta
TOTAL TIME: 1 hour, 15 minutes
MAKES: 8 pastries
A simple dough and sweet, lemony ricotta makes for an elegant dessert.
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
Fine sea salt
2 large eggs
2 tablespoons extra-virgin olive oil
1/2 pound whole milk ricotta cheese
2 large eggs, separated
2 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
Unsalted butter for greasing muffin tin
Confectioners sugar for dusting
SPECIAL EQUIPMENT: a nonstick muffin tin with 12 (1/2-cup) cups
For Dough: In a large bowl, whisk together flour, sugar and pinch salt. Mound flour mixture, then form a well in center. Add eggs and oil to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a mostly complete mass.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.