24 de marzo de 2016

Italian Sweet Ricotta Easter Pie RECIPE FOR TODAY


talian Sweet Ricotta Easter Pie
Author: My Grandmother Maria
Recipe type: Dessert Cuisine: Italian
Prep time: 2 hours Cook time: 60 mins Total time: 3 hours
Serves: 36 (4-inch) mini pies
Something wonderful happens to ricotta when you add a little sweetness to it.. Don't believe me? Try this Italian Sweet Ricotta Easter Pie to be convinced!
The dough:
6 eggs
6 tablespoons sugar,granulated
6 tablespoons vegetable oil
4 cups all-purpose flour
The filling:
2 eggs
5-6 tablespoons sugar, granulated
2 containers (450 grams) ricotta cheese,drained
The egg wash:
4 egg yolks,slightly beaten
To make the dough:
In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs for 1 minute.
Add the sugar and whisk for another minute or so.
Add the oil and whisk another minute.
Add about a third of the flour and whisk for 1-2 minutes.
Switch to dough hook and add the rest of the flour.
"Knead" dough for about 8-10 minutes. Alternately, you can knead by hand.
Place dough in a greased bowl.
Cover and let the dough rest for at least 6 hours.
To make the filling:
Whisk the eggs until frothy (about 1 minute). (I use my stand mixer)
Whisk in the sugar (another minute or so).
Whisk in the ricotta for 30 seconds.
Set aside.
To assemble the pie:
Line large cookie sheet with parchment paper. Set aside.
Divide the dough into 12 sections.
Work one section of dough through pasta maker attachment. (
Alternately,you can use a rolling pin)
Begin at the widest number and then just move up one number (it's level 2 on my machine)
Place stretched out dough over little press maker.
Place the equivalence of 2 scant tablespoons of ricotta mixture in the middle section of your mini pie. (refer to picture in the blog)
Squeeze and seal. Make sure you have a tight seal.
Make a few incisions in the dough. ( I use a scissor to snip the dough in 3 places)
Place on baking sheet.
Brush with egg wash.
Repeat until you have no more dough or filling (hopefully this co-incides).
Place in preheated oven at 350 ° F for about 20 minutes.
Lower heat to 325 ° F and continue baking for 30-40 minutes until golden and puffy looking. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
Place on racks to cool.
Refrigerate until ready to be served.
Feel free to adjust the level of sweetness of the ricotta filling by increasing or decreasing the amount of sugar.
I usually drain the ricotta overnight.

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