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Cottage cheese ricotta and cherry jam

ingredients

servings

10

Iodized salt

1 pinch

Icing sugar

2 spoons

Jam

320 oz

Ricotta cheese

300 oz

Baking powder for desserts

8 oz

Eggs

2 unit

Butter

150 oz

White sugar

150 oz

Type 00 wheat flour

300 oz

Desserts from Italy

Cottage cheese ricotta and cherry jam

Cottage cheese ricotta and cherry jam

vegetarian with gluten with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cottage cheese ricotta and cherry jam

An easy recipe, a sweet snack or breakfast. It is a sweet pastry dough stuffed with a layer of ricotta and cherry jam.

Cottage cheese ricotta and cherry jam step 1

step 1

On the plateau we have the fondue flour with the sugar and the half burst of yeast, in the center we put the eggs and soft butter.

Cottage cheese ricotta and cherry jam step 2

step 2

We work very fast on the compound and form a bundle, wrap it in the film and place it in the refrigerator for 30 minutes.

Cottage cheese ricotta and cherry jam step 3

step 3

Meanwhile in a bowl we work the ricotta with the icing sugar with a spatula, we should get a cream.

Cottage cheese ricotta and cherry jam step 4

step 4

Let's get back to the bottom and keep it by a third, which we will use to get the strips. Place the rest of the dough on a sheet of baking paper. We're going to go with the baking paper in the cake

Cottage cheese ricotta and cherry jam step 5

step 5

Bucherelliamola with a fork and put on the bottom the ricotta and then the cherry jam.

Cottage cheese ricotta and cherry jam step 6

step 6

With the roller shutter roll the remaining roll and with the cutter wheel we cut strips.

Cottage cheese ricotta and cherry jam step 7

step 7

Let's work 180 degrees for 35 minutes. Serve the cold tart.

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