Ingredients
Units
Scale
- 2 cups Bob’s Red Mill Organic Unbleached White All Purpose Flour
- 1/2 tsp. salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, cubed
- 2 egg yolks
- Grated rind of 1 orange
- 1 1/2 lbs. Ricotta cheese
- 1 cup confections’ sugar
- 2 egg yolks 1/4 tsp. cinnamon
- 4 tbs. raisins (optional)
- 1 tbs. grated chocolate (optional)
Instructions
- In a large bowl sift the flour, salt and sugar together.
- Add the cubed butter and cut the butter into the flour with a pastry cutter until crumbly.
- Mix in one egg yolk at a time and stir in the orange rind.
- Work the dough gently with your hands until it comes together, adding a tablespoon of cold water at a time to help bring the dough together.
- On a floured surface quickly knead the dough until smooth. Wrap the dough in plastic and refrigerate for 1 hour.
- On a floured surface roll out the dough to a ¼ inch thickness and use a glass to cut the pastry into rounds to fit the bottom of a muffin tin.
- Preheat Oven 350 degrees F.:
- In a large bowl combine the ricotta cheese, confections sugar, egg yolks, cinnamon and orange rind.
- Beat with an electric mixer until smooth and creamy; then stir in the raisins.
- Press the rounds into the bottom of the muffin tins and top with a heaping tablespoon of the filling. Sprinkle a little of the grated chocolate on top of the filling if desired.
- Cut small strips of dough and crisscross the dough over the muffin tops.
- Bake for 30 – 40 minutes or until the filling is firm and the crust is a beautiful golden.
- Cool and serve.
- Use any leftover dough to make cookies to serve with the Easter Pies.
- Bake the cookies at 350 degrees F. for 10 – 12 minutes or until golden around the edges on a non-stick cookie sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
