Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup whole milk ricotta cheese
- 1 ripe pear, peeled and diced
- 1/4 cup chopped walnuts
- 1/4 teaspoon cinnamon
- Pinch of salt
- Powdered sugar for dusting
Special equipment needed:
- Muffin tin
- Rolling pin
- Pastry cutter or knife
- Mixing bowl
- Measuring cups and spoons
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or knife to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and ricotta cheese to the mixture and stir until a dough forms.
4. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a pastry cutter or knife to cut out circles that are about 3 inches in diameter.
5. Place each circle of dough into a muffin tin, pressing it down to form a cup shape.
6. In a separate bowl, mix together the diced pear, chopped walnuts, and cinnamon.
7. Spoon the pear mixture into each dough cup.
8. Bake the bocconotti for 20-25 minutes, or until the edges are golden brown.
9. Remove the bocconotti from the oven and let them cool for a few minutes before dusting with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 6 bocconotti
Nutritional information:
Calories per serving: 220
Fat: 11g
Carbohydrates: 26g
Protein: 4g
Fiber: 1g
Sugar: 10g
Substitutions for ingredients:
- Whole milk ricotta cheese can be substituted with low-fat ricotta cheese or cottage cheese.
- Walnuts can be substituted with pecans or almonds.
- Pear can be substituted with apple or peach.
Variations:
- Add a teaspoon of vanilla extract to the dough mixture for extra flavor.
- Use a different type of fruit or nut filling, such as blueberry and almond or raspberry and hazelnut.
- Top the bocconotti with a dollop of whipped cream or a drizzle of caramel sauce.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Use a non-stick muffin tin or line the muffin tin with parchment paper to prevent sticking.
- Let the bocconotti cool slightly before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the bocconotti in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the bocconotti in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the bocconotti on a platter with a dusting of powdered sugar and a sprig of mint for garnish.
Garnishes:
Powdered sugar, whipped cream, caramel sauce, mint leaves.
Pairings:
Coffee, tea, or a glass of dessert wine.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.
Food safety advice:
Make sure to wash and peel the pear before using it in the recipe.
Food history:
Bocconotti are traditional Italian pastries that originated in the region of Puglia. They are typically filled with jam or chocolate and are often served during the Christmas season.
Flavor profiles:
The bocconotti have a buttery and slightly sweet pastry crust that is filled with a mixture of juicy pear, crunchy walnuts, and warm cinnamon.
Serving suggestions:
Serve the bocconotti warm or at room temperature as a dessert or sweet snack.
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Region: Italian