Sweet Abruzzo Soffioni are a traditional Abruzzese recipe with a bold flavor and truly delicious.
They are pastry pouches filled with a ricotta-based filling, but they’re hard to describe, so I invite you to make them yourself by following my recipe.
These little cakes puff up during baking, and the filling tends to spill out, but that’s exactly how it’s supposed to be… an explosion of flavor!
In Abruzzo, Soffioni are traditionally prepared during the Easter period, but I think they can be made on any occasion since there are no special ingredients to find.
Just remember to buy well-drained ricotta or let it drain for at least a few hours in the fridge in a sieve.
Now it’s time to start preparing everything and begin making the recipe!
If you decide to make this or any of my other recipes on my blog, feel free to send me your photos, and I will post them on my Facebook page under your name.
About 160 kcal per soffione
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 17 soffioni
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: Easter
Ingredients for making Sweet Abruzzo Soffioni
- 2 1/4 cups all-purpose flour
- 3 tbsp sugar
- 2 3/4 tbsp corn oil (sunflower or olive oil)
- 3 eggs (medium)
- 14 oz cow's milk ricotta
- 1/2 cup sugar
- 4 eggs (medium)
- grated zest of a large lemon
- powdered sugar (optional)
Tools
- 1 Mold muffin mold
Preparation of Sweet Abruzzo Soffioni
Preparation of the pastry
First, prepare the pastry by placing the eggs and sugar in a large bowl, mix well, then add the oil and flour a little at a time until fully incorporated.
In the end, you will get a soft non-sticky dough, wrap it in cling film, and refrigerate for at least 30 minutes.
Preparation of the filling
Now prepare two bowls, in one put the egg whites and in the other the yolks, ricotta, grated lemon zest, and sugar.
Beat the whites until stiff peaks form and work the yolks with the other ingredients to get a nice creamy mixture.
At this point, gently fold the beaten egg whites into the yolk mixture, mixing well until you get a well-worked and incorporated cream.
Temporarily refrigerate while preparing the rest.
Final Preparation
Take the pastry from the fridge, take a piece of dough, flour the work surface, and roll it out to a fairly thin sheet. For convenience, I didn’t roll it out all at once due to limited space.
Cut out large squares to allow for dough to overhang the edges… I used a muffin mold, but aluminum molds can also be used. The square size depends on the size of the mold you use to hold the soffione.
At this point, place the filling inside the molds, more or less at the height of the mold, then gently fold the edges inward without pressing, but delicately.
Now we can bake them in a preheated oven at 340°F (170°C) for 25-30 minutes, checking the baking.
Once cooked, allow them to cool, and if you wish, you can also decorate with a dusting of powdered sugar, which I did not add.
