3 to 3 1/2 cups all-purpose flour
50g active dry yeast
1 cup cold milk
2 lightly beaten eggs
2 tablespoons sugar
1 1/2 cups (375g) cold unsalted butter, cut into small pieces
Ricotta Filling:
1 cup well-beaten ricotta cheese
1 egg, well-beaten
1 tablespoon melted butter
A pinch of salt
A pinch of nutmeg
A pinch of cinnamon
3 to 3 1/2 cups all-purpose flour
50g active dry yeast
1 cup cold milk
2 lightly beaten eggs
2 tablespoons sugar
1 1/2 cups (375g) cold unsalted butter, cut into small pieces
Ricotta Filling:
1 cup well-beaten ricotta cheese
1 egg, well-beaten
1 tablespoon melted butter
A pinch of salt
A pinch of nutmeg
A pinch of cinnamon
Soak the yeast in 1/4 cup warm water and let it rest for about 5 minutes
Combine the milk, egg, sugar, and half the flour
Beat with a wooden spoon until smooth
Gradually add enough flour to obtain a soft dough
Place on a well-floured surface and let it rest
Prepare the filling by mixing all ingredients
Carefully open the dough to form a 35x25cm rectangle
Cover two-thirds of the dough with butter pieces, leaving the edges free
Dust with 2 tablespoons all-purpose flour
Fold the remaining third of the dough over the buttered portion
Fold the other part on top, forming three layers
Close the edges tightly
Fold and open four or eight times
Finally, open to form a large square on a floured surface and cut into small squares 10cm in size
Place 1 tablespoon of filling over each square and fold the four corners to the center, pressing gently one on top of the other
Place in a lightly greased baking dish
Let it rise for 1 1/2 hours
Carefully brush with beaten egg and bake in a hot oven for 10-12 minutes.
