1 basic cookie crust
Filling with herbs:
3 tablespoons of chopped green onion
3 tablespoons of chopped parsley
to taste salt and thyme
optional sweet paprika to taste
200g of fresh ricotta cheese passed through a sieve
3 tablespoons of milk
chopped parsley (optional)
1 basic cookie crust
Filling with herbs:
3 tablespoons of chopped green onion
3 tablespoons of chopped parsley
to taste salt and thyme
optional sweet paprika to taste
200g of fresh ricotta cheese passed through a sieve
3 tablespoons of milk
chopped parsley (optional)
Open the dough on a floured surface to obtain about 3mm thickness
Cut into 4.5cm squares or rectangles
Place in a greased baking dish, prick with a fork and bake in a moderate oven (180°C) for about 15 minutes
Remove from the baking dish
Let cool completely before filling
For the filling: mix all ingredients well
Place one tablespoon of filling on each cookie and cover with another
If desired, brush the edges of the cookies with chopped parsley
You'll get 34 filled little cookies
To freeze: let cool completely in the same baking dish, then transfer to a freezer bag, remove air, seal with plastic wrap and return to the freezer
After freezing, place in a food-grade plastic bag, remove air, seal with plastic wrap and return to the freezer
To thaw: remove cookies from the freezer, let thaw at room temperature and fill
Note: The filling should be prepared on the same day.
