The jam and ricotta stuffed cookies, were born from a leftover shortcrust pastry that I wanted to use not for simple cookies, but to create something that could be filled, thus these stuffed puff pastry-like treats came to be.
THESE COOKIES ARE MADE IN A LACTOSE-FREE VERSION 🥛 but using non-lactose-free products, they will be perfect also for those without intolerances who want to use the classic ingredients. The dough will be excellent in both versions.
These delicious treats are made quickly and the best part is that the filling remains nice and creamy even after being baked in the oven.
Let me explain how to prepare them right away.
If you love making cookies, don’t miss these other recipes selected for you right below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 28 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to prepare the stuffed cookies
- 1 egg
- 1.41 oz sugar
- 1/2 cup yogurt (vanilla, mine is lactose-free but for those without intolerances one can use with lactose)
- 1 teaspoon vanilla extract
- 1 teaspoon liqueur (rum or rum-like)
- 3.52 oz vegetable oil (corn or sunflower. I used extra virgin olive oil)
- 2 3/4 cups type 1 flour (or other types, zero or double zero)
- 1 pinch fine salt
- 0.28 oz baking powder
- 0.4 cups ricotta (lactose-free but those without intolerances can use the classic one)
- 3 teaspoons jam (I used cherry, you use the one you like best)
Tools
- 1 Work surface
- 1 Bowl
- 1 Fork
- 1 Pastry wheel
- 1 Baking tray
- 1 Teaspoon
Steps
In a bowl, break the egg, add the pinch of salt and the sugar and start to mix with a fork.
Add the oil, lactose-free vanilla yogurt, the teaspoon of vanilla extract, the teaspoon of liqueur, and continue mixing.
Once the liquids are mixed start to incorporate the powders. Sift the flour and the vanilla baking powder which you will add little by little until you create a dough that will be fantastic in its softness and smoothness.
Flour the work surface and roll out the dough with a rolling pin.
For convenience, I divided the dough into two balls. For each ball, I rolled out the dough and followed the same filling procedure.
In a container, I mixed the ricotta with the 3 teaspoons of jam. I used cherry, choose the one you like best.
Once rolled out, I spread half of the prepared filling on the rectangle of dough. The other half will be used for the other piece of dough.
Then I folded one side over itself to form a large calzone-like “wallet”. I sealed the sides well by folding the outer edge over the lower part.
With a pastry wheel, I cut many small rectangles. Depending on the size, you will get more or fewer cookies.
Here in the image, the cut and filled cookies.
Place the cookies on a baking tray lined with parchment paper or a silicone mat.
Preheat the oven to 338 degrees Fahrenheit in static mode and once at temperature, bake and cook the cookies for about 20 minutes.
When the cookies are golden, they will be ready.
I wish everyone a good preparation and bon appétit
Cookie Storage
The jam and ricotta stuffed cookies can be stored in a cookie jar for 1/2 days.
If you plan to consume them over a longer period of time, I prefer to tell you to store them in the refrigerator.
You can choose to fill them with only ricotta or only jam, they will be good anyway.
FAQ (Frequently Asked Questions)
Will you make the stuffed cookies again?
I really hope you like them as much as my family did.
If you like, you can follow my kitchen adventures on my page ➡️INSTAGRAM
