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
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.
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Hasinat Namuyinda
[email protected]These pastries look delicious! I can't wait to try them.
justin andrianatos
[email protected]What is the nutritional information for these pastries?
Sijan babu
[email protected]How long do these pastries last?
Malik Madushan
[email protected]Where can I find ricotta cheese?
Kyle Varner
[email protected]Can you make these pastries ahead of time?
Seka Juma
[email protected]I'm allergic to ricotta cheese. Is there anything I can substitute it with?
Md Rakibul hasan 786
[email protected]These pastries look really complicated to make. I don't think I would be able to do it.
Ada Angel
[email protected]I'm not sure if I would like these pastries. I'm not a big fan of ricotta cheese.
Faroq Al Duais
[email protected]I'm definitely going to try making these pastries. They look so delicious.
Taliyah Deleon
[email protected]These pastries are so cute! They're perfect for a baby shower or bridal shower.
Kekvin Adusei
[email protected]I love the combination of ricotta cheese and fruit in these pastries. I used blueberries and raspberries, but I think any type of fruit would be delicious.
Awol Hasen Hamza
[email protected]The recipe was easy to follow and the pastries turned out great. I'll definitely be making these again.
RA KIB
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed these pastries. The filling is light and fluffy, and the pastry is crispy and flaky.
Sunil Rajbhar
[email protected]These pastries are perfect for breakfast, brunch, or dessert.
Abhit Chaudhary
[email protected]The ricotta filling is a bit too bland for my taste. I think I'll add some lemon zest or cinnamon next time.
courtney hague
[email protected]I love how easy these pastries are to make. I can whip up a batch in no time.
Kate Kulak
[email protected]I've made these pastries several times now and they're always a crowd-pleaser. The ricotta filling is creamy and delicious, and the pastry is flaky and golden brown.
Freeman Lunga
[email protected]These ricotta pastries were a hit at my last party! Everyone loved them.