Pastizzi

By: Naomi Sherman

Sorry to the pea fans out there however my mouth began watering at ricotta and didn’t stop.

Place 60g grated frozen butter, flour and salt in the bowl of your food processor and blitz upuntil crumbs kind.
Add the vinegar and 1⁄4 of the water and pulse.
Working rapidly so that absolutelynothing gets warm, keep including little quantities of ice water upuntil a ball of dough types.
Tip out and shape into a disc priorto covering in stick cover and cooling in the refrigerator for 15 minutes.
Unwrap the dough and roll it into a rectangularshape, approx. 15cm x 40cm.
Sprinkle 60g frozen grated butter over 2/3 of the dough.
Fold the empty area over 1/3 and then fold onceagain.
Rotate the square of folded dough 90° and roll out into a rectangularshape onceagain.
Repeat upuntil you haveactually done this 5 times.
Don’t roll the dough out the last time — wrap it with stick cover and chill for 2 hours.
Preheat oven to 190°C.
Whisk the filling activeingredients together, utilizing just 2 eggs.
Beat the staying egg to usage for the egg wash.
Roll out the rough puff and cut out circles.
Spoon the filling onto one side of the circles and then brush the edges with egg priorto sealing.
You can likewise make a twist or a folded triangle, comparable to a danish.
Lay on lined trays, brush with beaten egg and bake for 25 minutes upuntil the pastry is flaky and golden.
Eat warm or cold.
Note: You can usage store-bought puff pastry for this dish however it won’t be rather as flaky.