3 cups of wheat flour
6 tablespoons of butter or margarine
2 eggs
For the filling:
3 cups of ricotta (400g)
3/4 cup of confectioner's sugar
1/2 cup of raisins
2 yolks
1 tablespoon of grated orange peel
1 tablespoon of grated lemon zest
3 cups of wheat flour
6 tablespoons of butter or margarine
2 eggs
For the filling:
3 cups of ricotta (400g)
3/4 cup of confectioner's sugar
1/2 cup of raisins
2 yolks
1 tablespoon of grated orange peel
1 tablespoon of grated lemon zest
Place the flour on the table and put the butter or margarine, chopped into small pieces, and eggs in the middle
Mix quickly and work for 10 minutes
Shape a ball and let it rest for half an hour
Roll out the dough very thinly and cut into circles of 8 cm diameter
Prepare the filling: Sift the ricotta through a sieve and mix with confectioner's sugar, raisins soaked in hot water and drained, yolks, and grated peel
Make little baskets with the dough circles, pressing together six points to seal
Dampen with one drop of water the places where they are sealed to stick
Place the baskets on a baking sheet and put 2 tablespoons of ricotta filling into each one
Finish with a strip of dough
Bake in a preheated oven at 190°C for 20 minutes, or until lightly toasted.
