Ingredient: of Baking powder

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:
Quality, authenticity, excellence
Orange marmalade and ricotta muffins

Dessert

Orange marmalade and ricotta muffins

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

8 Portions

Ingredients:

2 Eggs
220 g of 00 Wheat
1 pinch of salt
70 ml of Seed Oil
120 g of Granulated sugar
1 sachet of Baking powder
Organic lemon peel

PREPARATION

1

Beat the eggs and sugar with electric whisks for at least 10 minutes.

2

Add the seed oil, the ricotta, the grated lemon zest and stir.

3

Pour the baking powder and add the wheat gradually while the ingredients mix together. Keep on using the electric whisks to obtain a creamy and homogeneous compound.

4

Fill each muffin cup with half of the compound, then add a spoon of marmalade on this layer.

5

Cover the muffin cups with the remaining mixture.

6

Bake at 190 ° for 25 minutes.

Condividi:

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