Description
Cheese splendor! The sweetness from Sardinia! All sources have almost the same recipe, the only difference is, someone that prefers more - add saffron or raisins or other spices. Honey or powdered sugar.
Ingredients
-
Flour
250 g
-
Leavening agent
2 tsp
-
Orange zest
0.5 piece
-
Butter
50 g
-
Salt
-
Water
140 ml
-
Ricotta
500 g
-
Essence
2 ml
-
Yolk egg
2 piece
-
Corn starch
50 g
-
Candied
100 g
-
Powdered sugar
70 g
Cooking
Mix the flour with salt and baking powder.
Add the softened butter...
Orange peel and water, knead elastic dough.
Wrap in cling film and put in the fridge for 20 min.
Mix all the ingredients of the filling, I didn't put candied fruit, as I didn't have them. And in principle, I don't much like it. The filling I got watery. Place in fridge while rolling out dough.
Roll out the pastry to about 0.3 cm thick.
Squeeze the circles a large glass.
In a standard variant in the circle put a spoonful of the filling and suscipiat in a circle. But I got the liquid filling, and I decided to put my slices in the muffin cups.
Then put a couple of spoonfuls of my toppings in each mold.
Preheat the oven 180-200 C. Bake for 15-20 min.
According to the recipe every thing poured a spoon of honey, but I didn't have it in stock, and I decided to sprinkle powder. My "Pardelas" it turned out very tasty: a solid bottom and a sweet filling, next time I will try to do a more traditional version with saffron and honey :) Bon Appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.