Abruzzo Ricotta Puffs are typical Easter Desserts from Abruzzo, delicious and very fragrant! My boyfriend is from Abruzzo, and during my ‘trips’ to his hometown, I had the opportunity to taste many dishes, such as the typical Abruzzo recipe PASTA ALLO SPARONE and the SAUCE WITH LITTLE MEATBALLS.
But this time I want to leave you the recipe for the Abruzzo sweet puffs that are small muffins made from an olive oil shortcrust shell containing a sweet ricotta cream! A different way to use ricotta in desserts instead of the usual RICOTTA AND APPLE CAKE!
If you’re curious, try my recipe below, I assure you won’t regret it!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/2 tbsp sugar
- 1 tbsp extra virgin olive oil
- 1 egg
- 7 oz sheep ricotta
- 1/4 cup sugar
- 2 eggs
- 1 lemon
- 1 pinch salt
- powdered sugar
Preparation
Place the flour in a mound on the work surface.
Create a hole in the center and add the egg and oil.
Also add the sugar.
Start to beat the egg with the oil and sugar using a fork, then gradually start to incorporate the flour.
Knead by hand to obtain a smooth ball.
Let the dough rest covered by a bowl for the time needed to prepare the filling for the puffs.
Separate the yolks from the whites and whip the whites to stiff peaks.
Set aside.
Place the drained and well-dried sheep ricotta in a bowl.
Add the yolks, sugar, and grated lemon zest.
Beat with electric beaters to thoroughly combine the ingredients and obtain a cream.
Gradually add the whipped egg whites, folding from bottom to top to avoid deflating.
Roll out the dough with a rolling pin to form a rectangle.
Divide the rectangle into 6 more or less equal parts.
Then take 6 muffin cups or a muffin tin, grease them with a little oil, and dust with flour.
Place a shortcrust rectangle inside each cup, leaving the edges hanging over which will later cover the filling.
Prick the base of the dough with a fork to prevent it from puffing up during baking.
At this point, fill each Abruzzo puff with ricotta cream to the brim.
Close the edges over the filling without sealing.
Bake the Abruzzo ricotta puffs in a preheated static oven at 340°F for 25-30 minutes.
Remove the puffs from the oven, let them cool, then dust the surface with a little powdered sugar and serve.
Storage
Abruzzo ricotta puffs can be stored at room temperature under a glass dessert dome for up to 5 days.
