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Categories:
flour sugar salt cold unsalted butter eggs vanilla lemon zest cinnamon candied fruit sweet Marsala Ricotta sugar egg powdered cinnamon lemon zest egg sugar
Viewed: 83 - Published at: 7 years agoIngredients
- 2 cups all-purpose flour
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
- 12 tablespoons (6 ounces) cold unsalted butter, cut into small pieces
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest
- Pinch cinnamon
- 1/4 cup candied fruit, finely diced
- 1 tablespoon sweet Marsala
- 4 ounces ricotta, drained in a cheesecloth set over a bowl until thick
- 2 tablespoons, plus 1 1/2 teaspoons granulated sugar
- 1 large egg, separated
- 1/4 teaspoon powdered cinnamon
- 1/4 teaspoon finely grated lemon zest
- 1 large egg, beaten with 1 teaspoon of water to make an egg wash
- 1 tablespoon granulated sugar
Method
- For the pastry: In a bowl, combine the flour, sugar, and salt.
- Work in the butter using your fingers.
- In a small bowl, beat together the eggs, vanilla, zest, and cinnamon.
- Work into the dough and knead until smooth.
- Form into 2 equal pieces.
- One at a time, roll out both pieces of dough between 2 sheets of lightly floured waxed paper to about 1/8-inch thickness.
- Keep the dough between the sheets of waxed paper and refrigerate until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Lightly grease a large piece of parchment paper and place on a large baking sheet.
- Set aside.
- For the Filling: In a small bowl, combine the candied fruit and Marsala.
- Let the fruit soak for 30 minutes.
- In a medium bowl, combine the ricotta, 2 tablespoons of the sugar, the egg yolk, cinnamon, and lemon zest.
- Stir in the candied fruit.
- Gently fold together to avoid breaking up the ricotta.
- In a small bowl, whip the egg white with the remaining 1 1/2 teaspoons sugar until stiff peaks form.
- Fold the meringue into the ricotta mixture.
- Remove the pastry from the refrigerator and cut each piece in half lengthwise.
- Lay 1 piece of dough flat on the buttered parchment paper and brush the edges with egg wash.
- Spread half of the filling down the center.
- Top with a 2nd sheet of dough and press together to adhere.
- Repeat with the remaining ingredients.
- Brush the tops with egg wash and sprinkle with the remaining sugar.
- Bake until golden brown, 25 to 30 minutes.
- Remove from the oven and let cool before cutting into individual 1/2-inch thick pieces.
- Serve either warm or at room temperature.
- (Alternately, arrange the filling in evenly spaced spoonfuls down the bottom sheets of pastry, as though making ravioli.
- Top with a 2nd sheet of pasta and press gently to form pockets of filling.
- Brush with the egg wash and sprinkle with sugar.
- Cut into individual pieces and bake until golden brown, about 25 minutes.
- Remove from the oven and let cool before serving either warm or at room temperature.
