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Little ricotta pastries
Little ricotta pastries
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Prep Time:
65 minutes
Cook Time:
20 minutes
Total Time:
85 minutes
Ingredients:
  • 125ml milk
  • 2 tsp (7g/1 sachet) dried yeast
  • 40.00 gm caster sugar
  • 300g plain flour
  • 1.20 gm salt
  • 1 egg, lightly whisked
  • 40g butter, melted
  • 400g fresh ricotta, drained well
  • 60g icing sugar mixture
Instructions:
  • Warm milk gently in a small saucepan until just lukewarm. In a small bowl, mix yeast and half the sugar. Pour milk into the bowl and stir well. Let it sit for 5 minutes until it becomes frothy.
  • In a medium bowl, mix flour, salt, and remaining sugar. Add yeast mixture, egg, and melted butter, then stir with a fork until dough forms. Beat dough with a wooden spoon or the paddle attachment of an electric mixer for 5 minutes until smooth and elastic. Transfer the dough to a large lightly greased bowl, cover with plastic wrap, and let it rise for 30 minutes until doubled in size.
  • In a medium bowl, mix together the ricotta and icing sugar.
  • Preheat the oven to 200°C. Knead the dough on a lightly floured surface for 1 minute until almost smooth. Divide the dough into 18 portions. Roll each portion into a 10cm disc with a rolling pin. Spoon a tablespoon of ricotta mixture onto the center of each disc. Fold the edges of the dough towards the center and pinch to seal.
  • Prepare the oven tray with baking paper. Arrange pastries 4cm apart on the tray. Bake for 15 minutes or until golden. Let them rest for 2 minutes before dusting with extra icing sugar. Enjoy warm or at room temperature.

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