Ricotta Soffioni, a cherished treat from Abruzzo, dispels the myth that they are only for Easter. These delightful pastries consist of a tender shortcrust pastry shell filled with a creamy ricotta mixture, flavored with vanilla, cinnamon, and lemon zest. The ricotta filling, lightened with beaten egg whites, creates a fluffy and richly flavored center that perfectly complements the crisp pastry.
Why You'll Love This:
Ricotta Soffioni offers a harmonious blend of textures and flavors. The crispy pastry and the soft, flavorful ricotta filling provide a satisfying contrast that makes these pastries a favorite. The use of sheep's ricotta adds a depth of flavor that sets these treats apart from ordinary ricotta desserts. These are perfect for those who appreciate traditional Italian pastries with a touch of regional authenticity.
Perfect Occasion:
While traditionally associated with Easter, Ricotta Soffioni are enjoyed year-round in Abruzzo, making them a versatile choice for any occasion. They are perfect for family gatherings, special celebrations, or as a luxurious treat with afternoon coffee or tea. These pastries are also excellent for holiday feasts or as a weekend baking project to share with friends and family.
Decoration Tips:
Once baked and slightly cooled, dust the Soffioni with powdered sugar to enhance their sweetness and add a visually appealing finish. Serving them on a decorative platter alongside fresh berries or a dollop of whipped cream can make them even more inviting.
Ingredients:
- For the Shortcrust Pastry:
- 300 g all-purpose flour
- 2 eggs
- 80 g sugar
- 50 g extra virgin olive oil
- For the Ricotta Filling:
- 600 g well-drained sheep's ricotta
- 6 eggs (yolks and whites separated)
- 150 g sugar
- Optional flavors: vanilla extract, cinnamon, grated lemon zest
Instructions:
- Prepare the Pastry:
- Combine flour, sugar, eggs, and oil in a bowl. Knead to form a smooth dough.
- Let the dough rest at room temperature for 30 minutes.
- Make the Filling:
- Beat the egg yolks with sugar. Add the sieved ricotta and chosen flavorings (vanilla, cinnamon, lemon zest) and mix gently.
- In a separate bowl, beat the egg whites to stiff peaks and fold them gently into the ricotta mixture to keep it airy.
- Assemble the Pastries:
- Roll out the dough to about 1/2 cm thickness and cut into squares.
- Grease muffin tins (or a single large bundt pan) with butter.
- Line the tins with the dough squares, allowing the edges to overhang.
- Spoon the ricotta mixture into the dough-lined tins. Fold the overhanging dough over the filling.
- Baking:
- Preheat your oven to 180°C (356°F).
- Bake for 30 minutes, then reduce the temperature to 160°C (320°F) and bake for an additional 35 minutes.
- Turn off the oven and leave the pastries inside with the door slightly ajar for 10 minutes.
Enjoy these traditional Abruzzese Ricotta Soffioni any time of the year, a testament to the region's rich culinary heritage!