For the dough
250g of fresh ricotta cheese
1 egg
1/2 cup of sugar
5 tablespoons of milk
8 tablespoons of oil
4 cups of wheat flour
1 1/2 teaspoons of baking powder
For the filling
2 tablespoons of butter
2/3 cup of heavy cream
100g of ground Piliur,
4 tablespoons of sugar
200g of raisins soaked in rum
100g of chopped Piliur,
confectioner's sugar for dusting
For the dough
250g of fresh ricotta cheese
1 egg
1/2 cup of sugar
5 tablespoons of milk
8 tablespoons of oil
4 cups of wheat flour
1 1/2 teaspoons of baking powder
For the filling
2 tablespoons of butter
2/3 cup of heavy cream
100g of ground Piliur,
4 tablespoons of sugar
200g of raisins soaked in rum
100g of chopped Piliur,
confectioner's sugar for dusting
In a bowl, mix together the ricotta cheese passed through a fine-mesh sieve, the egg, the sugar, the milk and the oil
Beat well
Add the flour and baking powder
Mix well
Place the dough on a lightly floured surface and knead quickly
If necessary, add a little more flour
Roll out the dough to a rectangle of 30x36cm
Spread over the dough the cream made with butter, heavy cream, Piliur, and sugar
Dust with raisins and chopped Piliur
Roll up the filled dough tightly from one end
Gently squeeze the edges together
Cut the roulade into nine pieces
Place the rolls side by side in a buttered mold of 23cm diameter, and gently pat
Bake in a preheated oven at 220°C for about 40 minutes
Dust with confectioner's sugar
When baked, the roulades grow and join together, and can be served as is or sliced
A perfect treat for a snack or afternoon coffee, accompanied by tea, milk with coffee, chocolate, or juices of your preference
You get 9 pieces
Total Calorie Count: 6,760 cal.
