{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"loscrignodelbuongusto","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/loscrignodelbuongusto\/","title":"Abruzzese Sweet Soffioni - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"sohwd5Wej2\"><a href=\"https:\/\/www.gzrecipes.com\/en\/loscrignodelbuongusto\/abruzzese-sweet-soffioni\/\">Abruzzese Sweet Soffioni<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/loscrignodelbuongusto\/abruzzese-sweet-soffioni\/embed\/#?secret=sohwd5Wej2\" width=\"600\" height=\"338\" title=\"&#8220;Abruzzese Sweet Soffioni&#8221; &#8212; Delicious Recipes\" data-secret=\"sohwd5Wej2\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2025\/12\/19-1-7-693826e0366016-57447578.jpg","thumbnail_width":1341,"thumbnail_height":800,"description":"Abruzzese Soffioni: the sweet \"Love Letters\" filled with ricotta. If there is a pastry able to tell the story of Abruzzo in a single bite, it is the Soffione. Also called \"Love Letters\" because the shortcrust pastry folds like an envelope ready to reveal a precious secret, these little treats are an explosion of flavor and delicacy. Although Abruzzese tradition places them mainly around Easter, their goodness makes any time of the year perfect to prepare them, especially since the required ingredients are simple and usually available in our kitchens. Telling the story of Soffioni is not simple: they are small parcels of shortcrust pastry (often made with oil, as rural tradition dictates) that hold a rich filling based on ricotta, eggs and lemon. The magic happens in the oven: during baking the filling puffs up enormously, almost wanting to escape its shell. This is the typical feature of soffioni: that little golden \"head\" that peeks out of the pastry, promising incredible softness. The real star of this recipe is the filling; to make soffioni that don't deflate too much once out of the oven, the secret is to use extremely fresh but very dry ricotta. My advice is to buy it the day before and let it drain for at least a few hours (or better, overnight) in a colander in the refrigerator. This small step will make the mixture creamy and firm, guaranteeing that decisive, authentic flavor that makes them irresistible. Tradition and convivialityIn Abruzzo, making soffioni is an act of love. They require a little patience when forming the cups, but the satisfaction of seeing them brown in the oven repays every effort. They are perfect for festive breakfasts, but also as a dessert accompanied by a small glass of cooked wine or rattafia. Just roll up your sleeves: follow my recipe step by step, using the photos I've prepared for you, and bring an authentic piece of Abruzzo to your table. I'm sure that once tasted, soffioni will become a staple in your home too! Approx 160 kcal per soffione"}