Little ricotta pastries

Discover the delightful taste of Little Ricotta Pastries with this easy-to-follow recipe. Made with a blend of milk, yeast, sugar, and all-purpose flour, these pastries are balanced with a hint of salt and enriched with an egg and butter for a tender dough. Filled with creamy ricotta cheese, they're perfect for breakfast, snack time, or dessert. Enjoy the perfect combination of fluffy and creamy in every bite!

  • 14 Feb 2025
  • Cook time 20 min
  • Prep time 65 min
  • 6 Servings
  • 8 Ingredients

Little ricotta pastries

Little ricotta pastries are delightful, fluffy treats perfect for breakfast, dessert, or as a snack. These pastries combine the creamy goodness of ricotta cheese with a tender, slightly sweet dough, making them a memorable and satisfying bite.

Ingredients:

1/2 cup milk (1% fat)
120g
1 tsp yeast
5g
2 tbsp sugar
30g
2 cups all-purpose white wheat flour
250g
1 tsp salt
5g
1 egg
50g
2 tbsp butter
30g
2 cups ricotta cheese
460g

Instructions:

2. Activate the Yeast: In a small bowl, combine the lukewarm milk, yeast, and 1 tablespoon of the sugar. Stir and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active.
3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and remaining 1 tablespoon of sugar. Mix well.
4. Incorporate Wet Ingredients: Create a well in the center of the flour mixture. Add the frothy yeast mixture, egg, and softened butter into the well.
5. Knead the Dough: Gradually mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
6. First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
2. Season (Optional): If you prefer, you can mix the ricotta with a pinch of salt or some herbs for added flavor.
2. Roll the Dough: Once the dough has finished rising, punch it down and transfer it to a lightly floured surface. Roll it out to a thickness of about 1/4 inch.
3. Cut the Dough: Using a round cookie cutter or a glass, cut the dough into circles (about 3 inches in diameter).
4. Fill the Pastries: Place a spoonful of ricotta cheese in the center of each dough circle.
5. Seal the Pastries: Fold the dough over the filling to create a semi-circle or any desired shape, and press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
6. Final Rise: Place the filled pastries on the prepared baking sheet, cover them with a damp cloth or plastic wrap, and let them rise for another 20-30 minutes.
2. Cool: Remove the pastries from the oven and allow them to cool on a wire rack.

Tips:

- Use fresh ricotta cheese for the best texture and flavor. If your ricotta is too wet, drain it using a cheesecloth to achieve the right consistency.

- Ensure the milk is lukewarm (about 110°F/45°C) to activate the yeast properly, which will give the pastries a good rise.

- Knead the dough nicely until it's smooth and elastic, this will improve the texture of the pastries.

- Let the dough rise in a warm, draft-free place. Covering it with a damp cloth can help keep it moist during the proofing process.

- If desired, you can add a touch of lemon zest to the dough for a hint of citrus flavor that complements the ricotta.

- Bake until the pastries are golden brown to ensure they are cooked perfectly through.

- Allow the pastries to cool slightly before serving; this will help the flavors to meld and the texture to set properly.

With a bit of patience and care, you can create these little ricotta pastries that are sure to impress. Their delicate texture and rich flavor make them a versatile addition to your baking repertoire. Enjoy them warm, paired with your favorite tea or coffee!

Nutrition Facts
Serving Size160 grams
Energy
Calories 340kcal17%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 40g12%
Fiber 1.47g4%
Sugar 6g6%
Fat
Fat 12g14%
Saturated 7g22%
Cholesterol 70mg-
Vitamins
Vitamin A 150ug16%
Choline 50mg9%
Vitamin B1 0.25mg21%
Vitamin B2 0.24mg18%
Vitamin B3 1.08mg7%
Vitamin B6 0.08mg5%
Vitamin B9 45ug11%
Vitamin B12 0.43ug18%
Vitamin C 0.00mg0%
Vitamin E 0.17mg1%
Vitamin K 1.06ug1%
Minerals
Calcium, Ca 250mg19%
Copper, Cu 0.12mg13%
Iron, Fe 0.99mg9%
Magnesium, Mg 30mg7%
Phosphorus, P 240mg19%
Potassium, K 210mg6%
Selenium, Se 24ug44%
Sodium, Na 420mg28%
Zinc, Zn 1.77mg16%
Water
Water 90g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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