Winradium Brekeke Pbx

cottage cheese and grape jelly strawberry gianduiotti

I'm back with the second post ...

recipe simple enough, but especially suited to the sweet tooth of nougat!!
started right now ...



AND RICOTTA TART GIANDUIOTTI


Ingredients For the pastry: 200 g.

flour 110 g. 80 g. sugar

butter 1 egg yolk + 1

a pinch of salt grated rind of half a lemon

Ingredients for filling: 500 g.
sheep cheese
100 g.
sugar 2 eggs
a handful of raisins 1 tablespoon rum

a pinch of cinnamon
20 gianduiotti

Procedure:
Let the butter soften. Mix flour and sugar, place a fountain in the middle to put the butter, egg and egg yolk, a pinch of salt and mix quickly. Wrap the dough in plastic wrap and keep in fridge for half an hour.
Meanwhile, in a bowl, prepare the filling beating with the whisk the eggs with sugar until they become swollen and foamy.
Add the ricotta and cinnamon, sifted well, continue to mix with the whisk until you have a smooth.
Pour into the bowl before the raisins soaked in water warm with a tablespoon of rum and then dried and floured. Finally, add
gianduiotti cut into large pieces.
Remove the pastry from the refrigerator, set aside a small portion for the strips, roll on a buttered and floured cake tin, prick the bottom with a fork, pour the filling and leveling well.
do with the remaining dough strips and arrange on grill.
Place in oven pre heated to 180 degrees and bake for about 30-40 minutes.
Let cool and sprinkle with powdered sugar.


Eaten lukewarm water is great ... i feel gianduiotti melt in your mouth ....
...... Enjoy !!!!!!