Fat Thursday is still far away, but in the kitchen, I am experimenting with new sweets for Carnival, and today I propose these ricotta puff pastries, super soft, almost creamy, and delicious!!
On the blog, you can already find some preparations like castagnole, orange-flavored chiacchiere, and Limoncello frappe, but gradually I intend to increase the number of recipes even though eating too many fried foods isn’t ideal, ha ha! Anyway, let’s go prepare the ricotta puff pastries!!!
I’ve opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
RICOTTA PUFF PASTRIES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4/6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RICOTTA PUFF PASTRIES
- 1 cup oz ricotta
- 7/8 cup oz Milk
- 1 5/8 cups oz Flour
- 1/2 cup oz Sugar
- 2 tbsp oz dry liqueur
- 1/4 cup oz Butter
- 3 Eggs
- as needed seed oil for frying
- as needed granulated sugar (final decoration)
Tools RICOTTA PUFF PASTRIES
#ADV
- Wok
- Small Pan
- Spatula
Preparation
Put the milk with the butter in a small pan and bring it to a boil.
Add the flour all at once and mix until the dough detaches from the sides of the pan.Remove from heat and add the eggs one at a time, only when the first is well incorporated into the mixture.
Now add the sifted ricotta and 1/2 cup of sugar.
Pour in and incorporate the chosen liqueur.
Now put plenty of oil in a wok (if possible) and at the right temperature, start frying the ricotta puff pastries.
Fry them until they are evenly golden, then drain the excess oil on kitchen absorbent paper.
Sprinkle them with granulated sugar, then serve at the table… Enjoy your meal with the ricotta puff pastries!!!
Annalisa
Tips and Notes
On the blog you will find:
orange-flavored chiacchiere… and more!
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