Canestrelli
Ingredients
- Ingredients for 12-14 cookies
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- Dough:
- n°3 Eggs
- 100 g White sugar
- 50 ml Extra virgin olive oil
- 50 ml White dry wine
- 600/700 g All purpose flour
- A pinch of salt
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- Filling:
- 0,3 g Pure Saffron threads
- 500 g Fresh ricotta cheese, drained
- n°3 Uova
- n°1 Organic lemon zest
- 100 g White sugar
- 50 g Eggs
- 50 g Candied fruit
- 40 ml Full fat milk
- Decoration:
- n°1 Yolks
Dough
Knead the dough until well firm
Let the dough rest for at least 30 mins in a dry place
Drain the cheese but save half cup of its liquid
Warm up the liquid until tepid, steep the saffron threads into the tepid liquid for at least 2 hours, cover the bowl with food wrapping
Filling
In a bowl, whisk 3 egg yolks and sugar until ribbon stage, add ricotta cheese, 1 spoonful of lemon zest, raisins, candied fruits, the saffron threads and the steeping liquid.
Beat 3 egg whites to stiff peaks.
Combine the two mixtures together and stir gently
Roll out your dough to a sheet, 3-4 mm thick
Cut the dough in squares 10×10 cm long sides. It will become your wrapper
In the center of the square (the wrapper), put a teaspoon of filling
Pull the corners of your wrapper towards the center to form a pyramid-shape pouch and pinch the edges together to enclose and seal the filling.
Grease a baking tray and place your canestrelli on it.
Beat the last yolk and brush the top of your canestrelli.
Bake for 30 min at 180°C