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Ricotta Pasticciotto
Bari (Puglia) — Mother recipe · en it
A traditional Bari dessert made with ricotta, sugar, and whipped cream, filled with strawberries and caramelized.
📷 GrammarFascist — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 35 min cottura · 4 porzioni · facile
Ingredients
- 250g ricotta
- 100g sugar
- 100g fresh cream
- 100g sugar for caramelizing
- 100g flour
- 1 egg
- 100g strawberries
- 100g puff pastry
- 1 teaspoon vanilla extract
Method
- In a bowl, mix the ricotta, sugar, fresh cream, and vanilla extract. Add the egg and flour, and mix well.
- Place the puff pastry in a baking dish and fill it with the ricotta cream.
- Fold the edges of the pastry over the filling and seal, then make small cuts to allow heat release.
- Caramelize the remaining sugar in a pan and pour it over the dessert to create a caramelized top.
- Make shallow cuts on the surface of the dessert and bake at 180°C for 30-35 minutes.
- In the refrigerator, slice the strawberries in quarters and serve the pasticciotto with strawberries on top.
- Let the dessert cool before serving.
The story
Ricotta pasticciotti originate from Puglia and are particularly popular in Bari, where they are a traditional Christmas and New Year's dessert.
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