Sweet Ricotta Pastries

Name: Sweet Ricotta Pastries
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps finely chopped candied citron; 1 Tbsp cornstarch; 1 large egg beaten with 1 tablespoon water; 1 large egg yolk; 2 larges egg yolks; 532 milliliters all-purpose flour; 227 grams fresh ricotta; 1 teaspoons grated orange zest; 1 teaspoons orange-flower water; 1 teaspoons salt; 6 Tbsps sugar; 2 sticks cold unsalted butter, cut into pieces; 1 teaspoons pure vanilla extract; 2 Tbsps cold water; 118 milliliters whole milk

Sweet Ricotta Pastries is a vegetarian side dish. This recipe serves 12. One serving contains 313 calories, 6g of protein, and 20g of fat. From preparation to the plate, this recipe takes about 5 hours. A mixture of water, egg yolks, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Bring milk and zest to a simmer in a small heavy saucepan, then remove from heat.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk together yolk, sugar, cornstarch, and a pinch of salt in a bowl.

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Corn Starch

Sugar

Salt

Egg Yolk

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Whisk

Bowl

Whisk in milk, then transfer mixture to saucepan.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk

Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Stir in vanilla, then transfer to a clean bowl and chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 1 hour. Discard zest.

Ingredients you will need

Custard

Vanilla

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Baking Paper

Whisk

Bowl

Pulse ricotta in a food processor until smooth.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Food Processor

Whisk into custard. Stir in orange-flower water and citron. Chill until ready to use.

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Orange Flower Water

Custard

Citron

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Whisk

Pulse flour, sugar, and salt in cleaned food processor until combined.

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All Purpose Flour

Sugar

Salt

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Food Processor

Add butter and zest and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps.

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Butter

Add yolks and water and pulse until just incorporated and dough begins to form large clumps.

Ingredients you will need

Dough

Water

Egg Yolk

Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry or bench scraper if you have one, and form into a ball.

Ingredients you will need

Dough

Equipment you will use

Dough Scraper

Generously butter muffin cups and top of pan. Press 2 tablespoon dough over bottom and up side of each muffin cup in an even layer with well-floured fingers. Chill until firm, about 30 minutes.

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Butter

Dough

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Muffin Liners

Frying Pan

Meanwhile, roll out remaining dough between 2 sheets of parchment paper into a 9-inch round (about 1/8 inch thick) and transfer to a baking sheet, discarding top sheet of paper.

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Dough

Roll

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Baking Paper

Baking Sheet

Cut 12 (1/2-inch-wide) strips, then cut in half crosswise to make 24 strips total. Chill until ready to use.

Assemble and

Spoon a scant 2 tablespoons filling into each muffin cup and smooth, then crisscross 2 strips on top of filling, trimming to fit.

Brush pastry cross with egg wash.

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Egg

Bake until filling is puffed and starting to crack and edges are golden, 25 to 30 minutes.

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Oven

Cool in pan on a rack 10 minutes. Invert a rack on top of pan, then flip pan and remove. Turn pastries right side up and cool completely.

Equipment you will use

Frying Pan

•Dough, in muffin cups and in strips on baking sheet, can be chilled, covered with plastic wrap, up to 1 day. •Pastries can be made 4 days ahead and chilled in an airtight container. Bring to room temperature before serving.

Ingredients you will need

Dough

Wrap