SOFFIONI ABRUZZESI (SWEET RICOTTA PASTRIES) #desserts #italianfood

Soffioni Abruzzesi are charming minimal Italian cupcakes or biscuits loaded up with cushy Ricotta cream. They are anything but difficult to make and are a magnificent expansion to any event.

Natively constructed shortcrust cakes are settled inside the biscuit pits and loaded up with a sweet and lemony Ricotta cream. Everything is prepared till overall quite set. And afterward you can set the clock, and watch these vanish in the blink of an eye.

On account of Ricotta cheddar, these tasty Italian baked goods come out excessively cushioned and clammy. All things considered, you won't expect whatever else from exemplary Italian treats. Albeit, generally these sweet Ricotta biscuits are served for Easter, I don't see the motivation behind why they can't be set up for Christmas or at some other season.

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Equipment

• Hand whisk
• Hand mixer
• Muffin pan
• Rolling pin

Ingredients
When baking I always recommend to use digital scales for the best accurate results. Here is my favorite digital scale.
For shortcrust pastry

• 1 1/3 c (150 grams) all-purpose flour plus more for dusting the working surface and rolling pin
• 1/8 tsp salt
• 2 tbsp olive oil
• 1 egg
• 3 tbsp granulated sugar divided

For Ricotta filling

• 2 eggs
• 5 tbsp granulated sugar
• 1 lemon zested
• 7 oz Ricotta cheese
• 1 tsp vanilla extract
• 1/4 tsp lemon juice
• 1 tbsp icing sugar optional

Instructions
Make shortcrust pastry

1. In a medium bowl whisk together 1 1/3 c of flour and 1/8 tsp of salt. In another bigger bowl add 2 tbsp of olive oil along with flour and salt mixture, 1 egg and 3 tbsp of granulated sugar. Knead the dough until all ingredients are incorporated and the dough is smooth. (Note 1)
2. Roll the dough into a ball, wrap it in cling wrap and refrigerate for 30 - 60 minutes. (Note 2)

Make Ricotta filling

1. Separate the remaining 2 egg yolks from egg whites and keep both in different bowls.
2. In a bowl with yolks add the 5 tbsp of sugar and 1/4 tsp of lemon zest. Using a hand whisk, mix until the mixture is fluffy and light (about 5 minutes).
3. Add 7 oz of Ricotta cheese, 1 tsp vanilla extract and continue whisking until cream is smooth.
4. In a bowl with egg whites, add 1/4 teaspoon of lemon juice and using a hand mixer, beat egg whites until stiff peaks. 
5. Using a spatula, slowly fold the egg whites into the Ricotta cream. 
6. Roll out the dough
7. Preheat the oven to 390 F and lightly dust the muffin pan cavities with a bit of flour.
8. Remove the dough from the fridge and divide it into 6 pieces.
9. Lightly dust a rolling pin and working surface with a flour and roll out each piece of dough into a square. It doesn't have to be perfect. 
10. Arrange shortcrust dough in a muffin pan
11. Arrange the squares among muffin pan cavities and leave out the flaps. Fill the squares with Ricotta cream and close the flaps.

Bake

1. Bake for 30 minutes. Without opening the oven door, reduce the temperature to 350 F and continue baking for 15-20 minutes until tops are brown.
2. Remove Soffioni from the oven, let them cool and then remove from the muffin pan.
3. If desired, dust the pastries with some icing sugar.

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