The Uzbek cookies are delicious fake puff pastry treats with ricotta in the dough, a few ingredients, some steps to shape the fans, and in a moment they will be in the oven. Simple, good, quick, the Uzbek cookies are perfect for an afternoon snack with tea or as a treat after lunch or dinner with coffee.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.7 oz ricotta
- 5.3 tbsp butter
- 1 cup flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 10 tbsp granulated sugar
Tools
- 1 Bowl
- 1 Rolling pin with thickness rings
- 1 Baking mat reusable parchment paper
- 1 Cookie cutter 3 inches
Steps
In a bowl, work the softened butter with a fork, add the vanilla extract, and then knead with the ricotta, mixing well with the butter. Add the sifted flour with the baking powder and mix. When the ingredients are well combined, transfer the dough onto a lightly floured work surface and knead by hand until smooth and homogeneous. Shape into a flattened rectangular block and wrap it in plastic wrap. Place it in the refrigerator for an hour. After the resting time, bring the dough back to the work surface and roll it out with a rolling pin to a thickness of about 1/8 inch. Using a 3-inch cookie cutter, cut out disks and coat them with granulated sugar on both sides. Fold them into a half-moon and then into a triangle. Place the cookies on a baking sheet lined with parchment paper and bake the cookies in a preheated oven at 392 °F for fifteen minutes or until they are nicely golden.
