Pasticciotti filled with ricotta cheese and chocolate are soft pastries filled with soft ricotta cheese and chocolate suitable for a mouth-watering moment.
As is well known they are an excellence of Salento pastry the pasticciotto and composed of short pastry stuffed inside.
So at will we can also fill our gluttonous caskets with custard, jam, homemade jam, or hazelnut cream.
For the Short Crust Pastry:
- 1+2/3 cups of butter
- 2 cups of all purpose flour
- 1 whole egg
- 7/8 cup of icing sugar
- 3/4 tsp of baking powder
- vanilla extract
For the filling:
- 4 tbsp of granulated sugar
- 1 cup of ricotta cheese
- 1/2 cup of dark chocolate chips
- grated zest of 1/2 orange
- cookie crumbs to taste
For the shortcrust pastry:
Sand the flour and baking with the butter, add the egg and then the sugar and flavorings.
Knead until you get a dough ball, which you will wrap in plastic wrap and let rest in the refrigerator for at least half an hour.
For the filling:
Sift the ricotta cheese and place it in a bowl.
Add the sugar, chocolate chips and grated orange zest. Work with a spatula until you get a soft cream.
For the pastries:
To shape your treats, you can use either a muffin tin or classic single-portion, disposable aluminum molds (like these).
Cup disks 3.74 inches in diameter and line your mold with each one, trying to keep the edges even.
Prick the bottom with the tines of a fork, add cookie crumbs (they will help absorb moisture from the dough), a generous spoonful of filling, and top with another circle of pastry 3.15 inches in diameter.
With your hands, press lightly at the edges to make the two parts of the pastry adhere well together.
Lightly prick the surface.
Bake in a preheated oven at 350 F for 25 to 30 minutes.
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