Ricotta Fiadoni - Mary'sKitchenMtl скачать в хорошем качестве

Ricotta Fiadoni - Mary'sKitchenMtl

These tasty “fiadoni”, pronounced fee-a-doni, look like small pizza pockets. “Fiadone” (singular), & “fiadoni” (plural). These wonderful treats are filled with ricotta & they are traditionally eaten at Easter; however, they can be made anytime during the year. I am sure that you will enjoy these little treasures! For the dough, I used the same ingredients as my “Glazed Lemon Knot Cookies”. Video recipe is uploaded on my channel. These are the ingredients for the dough: •6 large eggs at room temperature •1 cup (200g) of granulated sugar •1 cup (220g) of sunflower oil (you may substitute with avocado oil) •juice of 1 large lemon •zest of 1 large lemon •2 teaspoons (10ml) of pure vanilla extract •1/4 teaspoon (1g) of salt •4 teaspoons (16g) of baking powder •4 1/2 cups (600g) sifted, all-purpose flour, + more for dusting . These are the ingredients for the ricotta filling: •550g of ricotta cheese •1/4 cup (50g) of granulated sugar (you may add more or less, according to your taste) •1 large egg yolk •zest of 1 lemon . Egg Wash: •1 large egg yolk •1 tablespoon of milk . Procedure: 1. Line two 15 x 21-inch (38 x 53cm) oven trays with parchment paper. Set them aside. 2. Add the eggs & sugar to your stand mixer bowl. Mix with the paddle for 2 minutes on medium speed. Add the oil, vanilla extract, lemon juice, zest & salt. Mix for 2 minutes on medium speed. Gradually add in half of the flour. Mix on low speed. Add the baking powder & then add the remaining flour. Mix for 8 minutes on medium speed, until smooth. The dough should not be sticky to the touch. Add 1 or 2 more tbsp. of flour, if the dough sticks to your finger. 3. Dust your work surface with flour & transfer the dough. Sprinkle some flour on the dough. Knead by hand for a few more minutes. The dough should feel smooth. Shape into a ball. Wrap it tightly with plastic wrap & refrigerate for 30 minutes. 4. Prepare the ricotta filling while the dough is chilling. Add the ricotta in a medium bowl. Add the sugar, egg yolk & lemon zest. Mix together with a fork. Refrigerate while you prepare the dough. 5. After 30 minutes, remove the dough from the refrigerator. Unwrap & divide into four parts. Lightly flour a piece of parchment paper. Place one piece of dough on the parchment paper. Cover the remaining three pieces with plastic wrap to prevent the dough from drying out. 6. Roll out the dough 1/8th (3.2mm) of an inch thick. Use a 4-inch (10cm) round cookie cutter or a glass to cut circles. Set the scraps aside. You will use them to make more fiadoni. 7. Place 1 tablespoon of ricotta filling on each circle. Fold the circle over to form a half circle. Press the edges with your fingers to close, then seal with a fork. Poke a few holes on the surface with a fork to allow the steam to escape during baking. 8. Place the fiadoni on the prepared baking tray, one inch apart from each other. 9. Re-roll the scraps of dough. 10. Repeat the process with the remaining three pieces of dough. 11. Preheat your oven to 350F/177C. Brush the tops with egg wash. 12. Position tray on second to last oven rack. Bake at 350F/177C for 30 minutes, until light golden. 13. Once baked, place the fiadoni on your counter to cool. Bake the second tray. Enjoy! I hope you like this recipe! Thanks for watching & please subscribe to my channel for more recipes! . #Fiadoni #desserts #recipes . FOLLOW ME: Facebook:   / maryskitchenmtl   Instagram:   / maryskitchenmtl   YouTube:    / maryskitchenmtl   Pinterest: https://www.pinterest.ca/MaryBenvenut... . 🎵 Track Info: Title: How it Began by Silent Partner Genre and Mood: Pop + Bright –––––––––––––––––––––––––––––– Music: How it Began - Silent Partner    • How it Began – Si...   ––––––––––––––––––––––––––––––