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Sweet Ricotta Pies (Qassatat ta l' ircotta helwin) Recipe

   
 

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     Sweet Ricotta Pies (Qassatat ta l' ircotta helwin)

Category   Breakfast - Brunch
Sub Category   None
Servings   About 11-12
Preptime   45 min-1 hr

Ingredients
Pastry-
400g plain flour
200g chilled butter, cut in cubes
1 egg
Pinch of salt
4 tblspoon sugar
About 1/2 cup water
For the filling-
500g ricotta
 
2 eggs
1/2 cup mix chocolate chips and candied mixed peel
1 teaspoon vanilla essence
1/2 teaspoon brandy essence
2 tblspoon caster sugar or normal sugar
Some cherries to decorate

Instructions
Sweet Ricotta Pies (Qassatat ta l' ircotta helwin)
Method Pastry-
Rub the butter into the flour like breadcrumbs. Add salt and sugar and work in, and then the water gradually. The water little by little, perhaps you don't need all the water. knead the dough and wrap it in a cling film and put it in fridge for at least half an hour. Meanwhile mash up the ricotta and add all the ingredients, except the cherries, and stir to combined. Leave aside. Grease a baking dish. Roll out pastry, using 7 inch (side plate) or a circular cutter. Cut out rounds on a well floured surface. Put some ricotta mixture in the middle. Now take a sharp knife and make 6 slits at the edge of the circle about 3/4 of an inch long, leaving a space between one another, all equal, to make it as a rose. Brush the flaps with egg wash from inside.
Now put the pastry flaps one over each other to close the pie (qassata), till you have make all 6 flaps, or else pinch the edge of the pastry into pleats until you have done it all around. Brush the pastry with egg wash. Leave some space between each other when you make them in the baking dish, cause they will expand a little. From left over ricotta mixture, I have made this delicious ricotta and Savoiardi (sponge fingers) small muffin. You will need 3 crushed Savioardi fingers or any sponge fingers, 1 teaspoon butter, mix together and press it for crust in a small round tin. Now moisten it with 1 tblspoon of left over fruit syrup. Add the ricotta mixture on it, till the top and press down. Crush another 2 sponge fingers and sprinkle on the top. Decorate with a cherry, even the pies. Bake for 1/2 an hour or till golden brown on 200c. Enjoy!
Serving Suggestions
At tea time or coffee time


Originally Submitted
5/17/2015





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