Desserts > Italian Pastries > Pasticciotti

Pasticciotto with Ricotta Cream Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon lemon zest
- 1/4 teaspoon cinnamon

Special equipment needed:
- Pasticciotto molds or muffin tins
- Pastry brush

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.

2. Add the softened butter, egg yolks, and vanilla extract to the bowl. Mix until the dough comes together and forms a ball.

3. Divide the dough into two equal parts. Wrap each part in plastic wrap and refrigerate for 30 minutes.

4. Preheat the oven to 350°F.

5. In a separate mixing bowl, combine the ricotta cheese, powdered sugar, egg, lemon zest, and cinnamon. Mix well until the filling is smooth.

6. Roll out one of the dough balls on a floured surface until it is about 1/4 inch thick. Use a round cookie cutter or a glass to cut out circles that are slightly larger than the molds or muffin tins.

7. Place the dough circles into the molds or muffin tins, pressing them down gently to form a cup shape.

8. Fill each cup with the ricotta cream filling, leaving a little space at the top.

9. Roll out the second dough ball and cut out circles that are the same size as the molds or muffin tins.

10. Place the dough circles on top of the ricotta filling, pressing down gently around the edges to seal the pasticciotto.

11. Use a pastry brush to brush the tops of the pasticciotto with a beaten egg.

12. Bake in the preheated oven for 25-30 minutes, or until the pasticciotto are golden brown.


Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
Makes 12 pasticciotto

Nutritional information:
Calories per serving: 280
Total fat: 15g
Saturated fat: 9g
Cholesterol: 85mg
Sodium: 100mg
Total carbohydrates: 30g
Dietary fiber: 0g
Sugars: 15g
Protein: 5g

Substitutions for ingredients:
- You can use mascarpone cheese instead of ricotta cheese.
- Lemon zest can be substituted with orange zest.

Variations:
- Add chocolate chips to the ricotta cream filling for a chocolate twist.
- Add chopped nuts to the ricotta cream filling for a crunchy texture.

Tips and tricks:
- Make sure the dough is well chilled before rolling it out.
- Use a pastry brush to brush the pasticciotto with egg wash for a shiny finish.
- Serve the pasticciotto warm or at room temperature.

Storage instructions:
- Store the pasticciotto in an airtight container at room temperature for up to 2 days.

Reheating instructions:
- To reheat the pasticciotto, place them in a preheated oven at 350°F for 5-10 minutes.

Presentation ideas:
- Dust the pasticciotto with powdered sugar before serving.
- Serve the pasticciotto on a platter with fresh berries.

Garnishes:
- Fresh berries
- Powdered sugar

Pairings:
- Espresso
- Cappuccino

Suggested side dishes:
- Fresh fruit salad
- Italian biscotti

Troubleshooting advice:
- If the dough is too dry, add a little bit of water or milk.
- If the dough is too sticky, add a little bit of flour.

Food safety advice:
- Make sure the ricotta cheese is fresh and has been stored properly.

Food history:
- Pasticciotto is a traditional Italian pastry that originated in the region of Puglia.

Flavor profiles:
- Sweet
- Creamy
- Citrusy

Serving suggestions:
- Serve the pasticciotto as a dessert or a sweet snack.

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Region: Italian

Taste: Creamy, Sweet, Rich, Vanilla, Vanilla-Flavored