Soffioni Abruzzesi
User Reviews
4.3
Soffioni Abruzzesi
Description
The recipe starts by making a smooth shortcrust dough using flour, salt, egg, olive oil, and sugar. After chilling to firm the dough, a filling is prepared by mixing ricotta cheese with egg yolks, sugar, lemon zest, and vanilla extract until smooth and fluffy. Separately, the egg whites are whipped with lemon juice to stiff peaks and gently folded into the ricotta mixture to add lightness. The dough is rolled and shaped into pastries filled with the ricotta cream, then baked until golden and set.
The final pastries feature a crisp and sweet exterior from the shortcrust, paired with a soft, slightly tangy and aromatic ricotta filling. These pastries make elegant treats or desserts, suited for serving with coffee or tea. The subtle citrus and vanilla tones highlight the creamy ricotta without overwhelming it.
Pastry dough and filling can be prepared a day ahead and refrigerated to save time. Monitor oven temperature and baking time closely to prevent burning, adjusting as needed and optionally covering pastries with foil if they brown too quickly. Store pastries in airtight containers in the refrigerator for up to three days to retain freshness.
Ingredients
When baking I always recommend to use digital scales for the best accurate results. Here is my favorite digital scale.
For shortcrust pastry
- 1 ⅓ c all-purpose flour
- ⅛ teaspoon salt
- 1 egg
- 2 tablespoon olive oil
- 3 tablespoon granulated sugar
For Ricotta filling
- 2 egg
- 5 tablespoon granulated sugar
- 1 lemon zested
- 7 oz ricotta cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon juice
- 1 tablespoon icing sugar optional
Instructions
Make shortcrust pastry
- In a medium bowl whisk together 1 ⅓ c of flour and ⅛ teaspoon of salt. In another bigger bowl beat the egg with a fork or a whisk, just until the egg white and yolk are blended. Whisk in oil and 3 tablespoon of granulated sugar.Add sifted flour and salt mixture and first mix the dough with a spoon and then knead the dough with your hands until all ingredients are incorporated and the dough is smooth. Roll the dough into a ball, wrap it in cling wrap and refrigerate for 1 hour.
Make Ricotta filling
- Separate the remaining 2 egg yolks from egg whites and keep both in different bowls.
- In a bowl with yolks add the 5 tablespoon of sugar and ¼ teaspoon of lemon zest. Using a hand whisk, mix until the mixture is fluffy and light (about 5 minutes).
- Add 7 oz of Ricotta cheese, 1 teaspoon vanilla extract and continue whisking until cream is smooth.
- In a bowl with egg whites, add ¼ teaspoon of lemon juice and using a hand mixer, beat egg whites until stiff peaks. Using a spatula, slowly fold the egg whites into the Ricotta cream.
Roll out the dough
- Preheat the oven to 350 F and lightly dust the muffin pan cavities with a bit of flour.
- Remove the dough from the fridge and divide it into 6 pieces.Lightly dust a rolling pin and working surface with a flour and roll out each piece of dough into a square. It doesn't have to be perfect.
Arrange shortcrust dough in a muffin pan
- Arrange the squares among muffin pan cavities and leave out the flaps. Fill the squares with Ricotta cream and close the flaps.
Bake
- Bake for 30 minutes. Without opening the oven door, reduce the temperature to 325 F and continue baking for 15-20 minutes until tops are brown. Remove Soffioni from the oven, let them cool and then remove from the muffin pan.
- If desired, dust the pastries with some icing sugar.
Notes
- You can prepare both pastry dough and ricotta filling a day ahead; keep them covered and refrigerated.
- Bring chilled pastry dough to room temperature before rolling and shaping for easier handling.
- Watch baking time closely as ovens vary; reduce temperature slightly or cover with foil if pastries brown too quickly.
- Store baked pastries in airtight containers in the refrigerator for up to 3 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 288kcal | 14% |
| Carbohydrates | 92g | 31% |
| Protein | 9.4g | 19% |
| Fat | 9.8g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 123mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 0.8g | 3% |
| Sugar | 18.4g | 37% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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