You'll love this old world homestyle Italian pastry. The easy to make pie crust will make my Sweet Ricotta Hand Pies a family favorite for years to come.
Prep Time35 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: Italian - American
Servings: 16
Calories: 405kcal
Author: Chef Dennis Littley
Ingredients
Sweet Cheese Filling
1cupMascarpone cheese
1cupRicotta cheese
¼cupflour
¼cupsugar
⅛teaspoonsalt
1large egg
1teaspoonlime zest
½teaspoonvanilla powder
¼teaspooncinnamon
½cupmini chocolate chips
Sweet Pastry
4cupsflour
⅔cupsugar
1teaspoonbaking powder
½teaspoonsalt
8ozunsalted butter very cold cut into pieces(2 Sticks)
In a mixing bowl add ricotta, mascarpone, sugar, flour, egg, lime zest, vanilla powder, salt, and cinnamon and blend together
Add in chocolate chips
Refrigerate for two hours*
Sweet Pastry
In the bowl of your food processor, add 4 cups of flour, baking powder, sugar and salt and pulse a few times to mix.
Add the very cold butter slices to the food processor and pulse until all the butter has been incorporated
Add the eggs and pulse until it begins to ball up on the blade of the food processor.
If your dough looks too dry and a ice water a little at a time until it starts to come together.
Place dough on floured surface and roll into two logs.
wrap in plastic and refrigerate until you are ready to use them.
Assembly
Preheat oven to 350 degrees
remove dough from refrigerator for at least ½ hour.
Cut logs into 8 pieces each and roll them into small circles, on a floured surface, using a rolling pin.*
Place a tablespoon of filling in the center of the dough and close to make a half moon.
use a fork to seal the edges, cutting off any excess dough.
repeat until all the pies are made.*
Bake for 20-25 minutes or until the dough is a golden brown.
Notes
*I put my mixture into the freezer for about an hour to get it to firm up *use a french knife to go under the pastry to lift it off the work table *If dough is too soft, refrigerate for about 30 minutes until its firms back up.