1 cup softened butter
250g ricotta cheese
2 cups all-purpose flour
a pinch of confectioner's sugar
blackberry or jabuticaba jelly
1 cup softened butter
250g ricotta cheese
2 cups all-purpose flour
a pinch of confectioner's sugar
blackberry or jabuticaba jelly
Mix the butter with the ricotta, add the flour and mix well
Refrigerate for a few hours
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut into squares 5 cm in size
Spread jelly over the squares
Fold in half to form a triangle
Place on a lightly greased baking sheet
Bake in a moderate oven for 15 minutes, without browning
Store in an airtight container
Durable cookie tin, approximately 4 days
