SWEET RICOTTA PASTRIES

Sweet Ricotta Pastries image

Provided by Gina Marie Miraglia Eriquez

Categories Food Processor Egg Dessert Bake Ricotta Orange Family Reunion Shower Potluck Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 21

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Ingredients

For filling:
1/2 cup whole milk
2 (3-by 1-inch) strips orange zest
1 large egg yolk
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon pure vanilla extract
1/2 pound fresh ricotta
3/4 teaspoon orange-flower water
2 tablespoons finely chopped candied citron
For pastry:
2 1/4 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into pieces
1/2 teaspoon grated orange zest
2 large egg yolks
2 tablespoons cold water
1 large egg beaten with 1 tablespoon water
Equipment: a nonstick muffin pan with 12 (1/2-cup) cups
Garnish: confectioners sugar for dusting

Steps:

Make filling:
Bring milk and zest to a simmer in a small heavy saucepan, then remove from heat. Whisk together yolk, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Stir in vanilla, then transfer to a clean bowl and chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 1 hour. Discard zest.
Pulse ricotta in a food processor until smooth. Whisk into custard. Stir in orange-flower water and citron. Chill until ready to use.
Prepare pastry while custard chills:
Pulse flour, sugar, and salt in cleaned food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and water and pulse until just incorporated and dough begins to form large clumps.
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry or bench scraper if you have one, and form into a ball.
Generously butter muffin cups and top of pan. Press 2 tablespoon dough over bottom and up side of each muffin cup in an even layer with well-floured fingers. Chill until firm, about 30 minutes.
Meanwhile, roll out remaining dough between 2 sheets of parchment paper into a 9-inch round (about 1/8 inch thick) and transfer to a baking sheet, discarding top sheet of paper. Cut 12 (1/2-inch-wide) strips, then cut in half crosswise to make 24 strips total. Chill until ready to use.
Assemble and Bake pastries:
Spoon a scant 2 tablespoons filling into each muffin cup and smooth, then crisscross 2 strips on top of filling, trimming to fit. Brush pastry cross with egg wash. Bake until filling is puffed and starting to crack and edges are golden, 25 to 30 minutes.
Cool in pan on a rack 10 minutes. Invert a rack on top of pan, then flip pan and remove. Turn pastries right side up and cool completely.