Ricotta Pastries

Have I ever mentioned that I love Italian desserts? And Ricotta cheese? Probably too may times. And, sure enough, these Italian Ricotta cheese pies were a hit. A soft lightly sweet pastry filled with a light and fluffy cheese filling. What I like about them is the airy texture of the filling and a slightly lemony flavour. They're not overly sweet which is good, and they perfectly pair with a cup of coffee. 
I found this recipe on Made in our kitchen and haven't changed anything in the recipe. This is just so great as is. Simple and so good.

And yes, collecting memories hasn't been updated for a long time. Shame on me. Let's say, I've been exploring the world and food a little bit. Luckily, I found this recipe unpublished in "drafts". Will be back!

Ricotta Pastries

Dough
250g/2 cups all-purpose flour
55g/1/4 cup granulated sugar
Pinch salt
2 large eggs
2 tbsp olive oil

Filling
250g/1/2 pound  ricotta cheese
2 large eggs, separated
30g/2 tbsp granulated sugar 
1 tsp lemon zest
Butter, for greasing muffin tin
Powdered sugar, for dusting



Dough:

1) In a large bowl, mix together flour, sugar and a pinch of salt. Make a well in the center and beat in the eggs and oil to the well. Start incorporating the flour mixture by gently whisking the yolk mixture with a fork. Knead the dough until it forms a ball. Keep kneading the dough for another 5 minutes or until it's smooth and elastic. Wrap the dough in plastic wrap and leave to rest at room temperature for 30 minutes.

Filling:

1) While the dough is resting, make the filling. Mix together ricotta cheese, egg yolks, sugar and lemon zest until well combined.

2) In another bowl, beat egg whites until stiff. Gradually fold in the whites into the yolk mixture. Set aside.

3) Preheat oven to 190ºC/375º F with rack in the middle. Grease 8 muffin cups with butter.

4) Roll out the dough to about 35cm/14inch square, 2 millimeters thick. Cut out 8 (10cm/4inch) squares. Placed squares into prepared muffin cups, pressing it to the bottom and the sides of a muffin cup with your fingers, leaving corners of pastry to overlap edges of the cup. Pour the filling into dough-lined cups, then fold dough corners over filling.

5) Bake for 25 to 30 minutes, until pastries are puffed and golden. Cool in pan on wire rack for 10 minutes. Serve warm or at room temperature, dusted with sifted powdered sugar.

Recipe adapted from here.