Dessert
Ricotta and bergamot jam half-moon pastries
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
60 min
Servings:
4 Servings
Ingredients:
300 g
of Tipico IT’s Ricotta
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.