Description
The famous Italian Crostata with a delicate filling of pumpkin pulp, ricotta and Amaretti... great combination of ingredients...
Ingredients
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Flour
300 g
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Granulated sugar
135 g
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Chicken egg
2 piece
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Yolk egg
1 piece
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Butter
135 g
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Vanilla
1 pack
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Lemon peel
1 piece
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Leavening agent
5 g
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Pumpkin
500 g
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Ricotta
200 g
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Cinnamon
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Powdered sugar
2 Tbsp
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Cookies
100 g
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Salt
Cooking
Cut into cubes the pumpkin, wrap in foil. send in the oven 220" for 40 minutes.
Sift the flour with the baking powder. add butter, sugar, zest, vanilla,1 egg and yolk, salt. quickly knead the dough. wrap in parchment and put in refrigerator for 1 hour.
Grind the Amaretti. mash with a fork baked pumpkin. add ricotta, Amaretti, egg, powdered sugar and cinnamon. stir until smooth.
roll the dough/5 mm./ and to believe, with bottom parchment, to a baking dish - 30 cm
Fill with stuffing.
Bake in the oven at 170" - 40 minutes. allow to cool.
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