How many of these Cartocci alla ricotta did I eat as a child, apart from when we went with my family to Sicily (it was my favorite breakfast) but also in my area there was a pastry shop that baked them fresh and just as good (but with the Custard) and when we went out on Sunday morning it was often our stop! Nice memories! It's nice that a dessert, a dish, suddenly brings back memories as a child!
After years that I haven't eaten them anymore, I decided to make them myself, and here they are, how about you take a bite too? Have I enticed you enough?
They are excellent for anniversaries (making them smaller) but also to bring as I did, to my parents and the rest of the family, about 12 people 😅
We all enjoyed them together just recalling the old days, it was beautiful! 🥰
🛑 The ORIGINAL RECIPE wants them strictly FRIED and without adding pistachio!
I also wanted to show you them in the oven because I know there are those who prefer them, and they would have asked me, and I must say that they are also good!
📝 INGREDIENTS:
For the dough:
500 g Flour O
210ml Water
8-10 g Fresh brewer's yeast
50 g Sugar
50g Butter
2 eggs
5-6 g Salt
1 lemon
For the filling:
500 g Mixed ricotta,
100g Sugar,
200ml whipping cream
Chocolate chips
Sugar for the outside
🌡️ Seed oil for frying at around 170°
🌡️If they are baked at 175° Static 170° Ventilated for about 20 minutes
5 сен 2024
