A SOFT CROSTATA ROLL FILLED WITH RICOTTA AND CANNED SOUR CHERRIES is the sweet recipe I want to share with you today. It’s an oil-based shortcrust pastry dessert, very simple and quick to prepare. This shortcrust roll is the perfect dessert for breakfast and snack time, cut into slices with its delicious filling of soft ricotta cream and delightful canned sour cherries. I love simple yet delicious desserts like these, a nice homemade treat to prepare on an afternoon when you feel like playing around in the kitchen. You can also fill the same roll with jam, chocolate, cream, as you prefer, but the ricotta and sour cherry filling is truly delicious. Try this recipe right away; you can also find the VIDEO ON MY YOUTUBE CHANNEL.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/3 cup sunflower seed oil (olive oil is also fine)
- 1 lemon zest (orange zest is also fine)
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 7 oz ricotta
- 2 tbsps powdered sugar
- g sugar sprinkles
- 20 canned sour cherries
Steps
Prepare the ricotta cream. Put the ricotta in a bowl, and work it a little with the spoon to make it creamier. Add the powdered sugar and mix to have a nice homogeneous cream. Keep the cream in the fridge until ready to use.
Start by preparing the oil-based shortcrust pastry. Take a large bowl and put the eggs inside, beat them with a fork, add the oil slowly and keep mixing.
Add the sugar and grated lemon zest to the bowl, mix again. Gradually add the flour and sifted baking powder, working the ingredients first in the bowl with a fork and then transferring everything to the work surface to get a soft and homogeneous dough.
Now that the oil-based shortcrust pastry is ready, with the help of a little flour and a rolling pin, roll it out into a rectangle about a quarter inch thick.
Place the base on a sheet of parchment paper, take the ricotta cream and spread it evenly over the entire base. Scatter the canned sour cherries over the cream.
Roll up the filled base using the parchment paper, giving the dessert the shape of a nice roll, compact it with your hands and sprinkle the sugar sprinkles on top. Place the roll with the parchment paper on a baking tray and bake in a preheated oven at 350°F for about 30-35 minutes. Once baked, let it rest for ten minutes and then cut it into slices before serving.
