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Rikotta cheese cakes

  • Pastizzi

  • Ingredients

  • For the Pastry

  • 400g. plain flour
    200 ml. cold water
    125 - 50g. margerine , or lard , or butter

  • For Filling

  • 400g. rikotta
    salt and pepper
    3 eggs beaten


    Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough, knead well leave to rest for about 90 minutes. when rested, roll stretch and pull the dough on a floured surface, into long strips, spread half the fat over the entire lenth of dough, first with a palette knife then with clean hands, take one end of the dough and roll it up like a swiss roll, make it uneven turning it tightly sometimes then more loosely, rest it in the frig. repeat the rolling and sometimes so that the roll is once more a long strip, spread the remaining fat, roll it up again like a swiss roll this time in a different direction from the first roll, all these rolling enhance the flakiness of the finished pastry, rest it again.

    Mash the rikotta with the salt and pepper , add the beaten eggs , cut off pieces of dough the size of a small ball with a sharp knife, pull out each piece with your fingers like a thin disc. place a spoonful of rikotta mixture in the center, close the dough around it and seal the edge with your fingers, place on a lightly oiled baking sheet and bake on 200'c / 400'f /gas 6. for 25 minutes or till golden

  • Best eaten hot

  • you can use minced beef, peas and onions, or anchovy, filling instead of rikotta

  • you can also use ready made pastry to save up time if you're in a hurry

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