Little ricotta pastries

Name: Little ricotta pastries
Prep time: 65 min
Cook time: 20 min
Total time: 85 min
Yield: 6 servings
Cuisine: Italian
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)

Little ricotta pastries are fluffy treats filled with creamy ricotta cheese, perfect for any time of day. The dough is slightly sweet and tender, making each bite memorable.

16 Nov 2025
Cook time 20 min
Prep time 65 min

Ingredients:

1/2 cup milk (1% fat)
1 tsp yeast
2 tbsp sugar
2 cups all-purpose white wheat flour
1 tsp salt
1 egg
2 tbsp butter
2 cups ricotta cheese

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.

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.

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!

Little ricotta pastries FAQ:

What is the baking time and temperature for Little Ricotta Pastries?

Bake the Little Ricotta Pastries in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are golden brown on top.

How can I tell if the pastries are done?

The pastries are done when they are puffed up and golden brown on the outside. You can also check if they sound hollow when tapped gently.

Can I store leftover pastries and how?

Yes, store the leftover Little Ricotta Pastries in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months.

What can I use instead of ricotta cheese?

If you don’t have ricotta cheese, you can substitute it with cottage cheese, mascarpone, or even cream cheese. Adjust the consistency as needed.

What size pan should I use for baking these pastries?

Use a standard baking sheet for this recipe. Make sure to line it with parchment paper to prevent sticking.

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.

Nutrition per serving

6 Servings
Calories 340kcal
Protein 16g
Carbohydrates 40g
Fiber 1.47g
Sugar 6g
Fat 12g

Little ricotta pastries