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.
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:
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.