Rikotta Cheese Cakes

From Recidemia
Jump to: navigation, search


Serve 4.


For the Pastry
For Filling


  1. Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough, knead well leave to rest for about 90 minutes.
  2. When rested, roll stretch and pull the dough on a floured surface, into long strips, spread half the fat over the entire lenth of dough, first with a palette knife then with clean hands, take one end of the dough and roll it up like a swiss roll, make it uneven turning it tightly sometimes then more loosely, rest it in the frig.
  3. Repeat the rolling and sometimes so that the roll is once more a long strip, spread the remaining fat, roll it up again like a swiss roll this time in a different direction from the first roll, all these rolling enhance the flakiness of the finished pastry, rest it again.
  4. Mash the ricotta with the salt and pepper , add the beaten eggs , cut off pieces of dough the size of a small ball with a sharp knife, pull out each piece with your fingers like a thin disc.
  5. Place a spoonful of ricotta mixture in the center, close the dough around it and seal the edge with your fingers, place on a lightly oiled baking sheet and bake on 200'c / 400'f /gas 6. for 25 minutes or till golden