Quality, authenticity, excellence
Ricotta and bergamot jam half-moon pastries

Dessert

Ricotta and bergamot jam half-moon pastries

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Servings

Ingredients:

200 g of softened Butter
300 g of Flour
1 sachet of Baking powder
1 sprinkle of salt
1 sachet of Icing sugar

PREPARATION

1

Mix the butter with the ricotta, then add the flour, some sugar and a sprinkle of salt.

2

Knead the mixture until forming a smooth dough.

3

Cover the mixture with kitchen transparent film, then leave It in the refrigerator for about an hour.

4

Take the dough and spread It using a rolling pin.

5

Cut the dough in squares. Place some jam (about a teaspoon of It) at the center of every square.

6

Fold the squares so as to create the "half-moon" shape.

7

With the use of a fork, create a few holes in order to seal the edges and prevent leakage of jam during baking.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy