Flour, low-gluten 400gr
Water, cold¬† 10gr
Egg yolk 40gr
1 or 2 pods vanilla
Press the flour with the unmelted butter, vanilla and a little cold water through fingers until ‚Äúsand-like.‚ÄĚ Photo 2
Add the sugar and egg yolks. Photo 3
Knead and place in the fridge for at least 2 hours. Photo 4
Ingredients for filling
Ricotta ¬†¬† 300gr
Eggs¬†¬† ¬† 100gr
Candied fruit in cube 100gr
Cinnamon, a pinch
Salt, a pinch
Bring the water sugar, salt and vanilla to a boil. Photo 6.
Add the semolina and cook 4-5 minutes. Photos 7 & 8
Heat the eggs to lukewarm, Photo 9 and then the other ingredients. Photos 10 & 11
Spread the frolla dough out till it is 4 mm thick, then cut with a dough cutter, 10 cm in
diameter. Photo 12. Wet the edges with water. Photo 13
Place the filling in the centre Photo 14 and close. Photo 15
Bake at 180¬į for 20 minutes.
For 10-12 portions.
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC