Italian Cakes & Dessert Recipes


If you are looking for a yummy idea for your children’s birthday party, Ricotta Pasticciotti are definitely for you: involve the little ones in the preparation of these treats by having them cook with you.

A few tips for the success of this recipe: in the preparation of your Ricotta Pasticciotti, the butter should be of the highest quality; if you choose it very fresh, and make sure that the dough of your treats is well homogeneous before frying, these little delights, beautiful to see and good to eat, will win you over at the first bite! And let the festival of taste begin!



Makes:8 pasticciotti


  • 3 cups of all purpose flour
  • 2 eggs
  • 1 egg yolk (for brushing)
  • 1 cup of sugar
  • 1/2 tsp of baking powder
  • 1 vanilla beans
  • 1/4 cup of butter
  • 1/2 cup of lard
  • salt to taste



  • 1 cup of ricotta cheese
  • 2/3 cup of all purpose flour
  • 4 egg yolks
  • 5/8 cup of sugar
  • 2 cups of whole milk
  • 1/2 cup of double cream
  • 1 lemon



  • icing sugar




Sift the ricotta by placing it on a sieve, set over a bowl, for at least 2 hours.

Prepare the cream for the filling.

Whisk the egg yolks with the sugar with electric whips until you get a frothy mixture.

Add the sifted flour and mix well, taking care not to form lumps.

Add the cold milk and double cream in a trickle, stirring with a hand whisk, then grate the lemon zest (only the yellow part) over the mixture.

Put the mixture on the stove over low heat (with the flame spreader screen) without ever stopping stirring and turn off as soon as it comes to a boil and the cream thickens.

Place the cream in a large, wide, refrigerator-cold bowl, stir it, and then cover it with heat-resistant foil, placing it directly on the surface; as soon as it has cooled, transfer it to the refrigerator for an hour.

Meanwhile, prepare the shortcrust pastry. Sift the flour and arrange it in a heap; in the center put the sugar, the pulp of the vanilla pod and a pinch of salt. Add the cold butter in pieces, the lard and the baking powder.

Start mixing with your fingertips, then add the freshly beaten eggs and incorporate the flour a little at a time: you will get large moist crumbs that you will have to compact, without overworking the dough. Form it into a ball, crush it, wrap it with plastic wrap and let it rest in the refrigerator for half an hour.

Add the drained ricotta and lemon juice to the cream, stirring with electric whips, then cover the surface directly with foil.

Roll out the shortcrust pastry to a thickness of about 5-6 mm and with a pastry cutter, cut out even numbers of ovals. With half of them completely cover the special molds, which have been buttered and floured.

Transfer the ricotta cream to a sac à poche without the nozzle and squeeze it into the molds, up to the brim.

Cover each pastry with another oval of shortcrust pastry and adhere the edges well, so as to seal the filling inside.

Brush the surface of the cakes with beaten egg yolk and bake them in a preheated static oven at 330 F for about 25 minutes.

Take them out of the oven and let them cool, decorate them with powdered sugar and enjoy.


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