Puff pastry with ricotta cheese and lemon zest

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Puff pastry with ricotta cheese and lemon zest

Processed with VSCOcam with hb1 preset

Processed with VSCOcam with hb1 preset

Happy easter everyone! Today I want to teach you how to make a typical italian easter pastry that me and my mom make almost every year. It’s the puff pastry made with ricotta cheese and lemon zest. There are so many different ways to make this pastry but this is my absolute favorite one. You can make it with chocolate chips, candied fruit, rise ( I know it sounds a little weired but trust me it’s really good that way too) and basically everything you would like to flavoure it with. Unfortunetly the process is not super easy. It takes some time especially if it is the first time you make it, but with a little practise I’m sure you’re all going to nail it.

There are a few key steps that you need to follow in order to have a perfectly baked puff pastry. The first thing you need to make is the shortcrust pastry that it’s going to hold the pastry together. Processed with VSCOcam with hb1 preset

Ingredients:

  • 500 gr flour
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 1 lemon
  • salt

Method:

Put on a work surface the flour, sugar, lemon zest and a pinch of salt. Mix the ingredients until well combined. Form a well in the middle of the flour mixture and add butter and 5 yolks. Kneed the dough and form a ball. Wrap it in cling film and put it in the fridge for at least one hour.

For the filling:

  • 500 gr ricotta cheese
  • 500 gr wheat
  • 200 gr sugar
  • cinnamon as needed
  • 500 ml milk
  • 6 eggs
  • powdered sugar
  • one lemon
  • salt
  • 20 ml limoncello

Method:

In a bowl put the ricotta cheese, sugar, cinnamon, lemon zest, and limoncello. Mix to combine. Add the egg yolks one at a time, mixing carefully after every egg you add. Add the wheat and stir until well combined. Set aside.

In another bowl whip the egg whites until soft picks appear. combine the two mixtures together, pouring the white eggs into the other mixture and stir to combine.

Butter a baking pan. Roll out the dough and place it on the baking pan, carefully covering each side. Pour the liquid mixture on top of the dough. Cut a few dough strings and place it on the mixture.

Cook for 1 hour and a half at 180°C.

 XOXO

EFFEProcessed with VSCOcam with hb1 preset

5 Comments

  1. I bet it’s so tasty! Good job darling 😊

  2. […] pastry that I made for easter. If you want to know the recipe for my short crust pastry click here : https://obsessedorhotmess.wordpress.com/2015/04/05/puff-pastry-with-ricotta-cheese-and-lemon-zest/ Now here are the ingredients I used to make the custard to fill the […]

  3. bookmarked! gotta try this recipe out :)

  4. […] can totally make your own if you want to. I have a recipe for the perfect shortcrust pastry right here, however i’ll cut in half the ingredients because you only need a small amount of […]

  5. […] can totally make your own if you want to. I have a recipe for the perfect shortcrust pastry right here, however i’ll cut in half the ingredients because you only need a small amount of […]

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