Steps for the Nutella and Ricotta Shortcrust Pastry Roll

• To make the Nutella and Ricotta shortcrust pastry roll, the first thing to do is prepare the shortcrust pastry. In the bowl of a stand mixer, add the sifted flour, pinch of salt, vanilla extract, baking powder, and cubed butter, and mix using the paddle attachment at speed 2 for a few minutes until you get a sandy dough. Add the egg and powdered sugar and mix for a few more minutes until you get a compact and homogeneous dough. Compress the shortcrust pastry well, wrap it in plastic wrap, and place it in the refrigerator for about an hour. You can also knead by hand or use any kitchen robot. Retrieve the shortcrust pastry from the fridge, divide it in two (with this dose you will make 2 rolls), work it a bit with your hands, and on a floured work surface using a rolling pin, roll out a 1/8 inch thick sheet to form a rectangle. Spread the ricotta and abundant Nutella down the center of the rectangle with the help of a spoon along the entire length. Close by wrapping one end first, then the other, sealing the edges well. Then wrap in parchment paper like candy and place the roll in the freezer for about 1 hour. This step will help maintain the shape of the roll during baking without flattening, and especially the Nutella will remain very soft and creamy. Do the same with the other shortcrust pastry. After an hour, place the 2 rolls on a baking sheet lined with parchment paper and bake in a preheated static oven at 360°F for about 20-25 minutes. Remove the shortcrust pastry rolls from the oven and let them cool.

  

• When they are cool, cut them with a knife and serve. I hope you like my latest recipe, see you next time friends.