Servings
Units
Prep Time
40 minutes
Cook Time
30 minutes
Ingredients
- For the Dough
- For the Filling
- For Brushing (optional)
Directions
- For Dough
-
1
Place the flour, sugar, and salt in a bowl. Make a well in the center and add the egg, olive oil, and water. Knead into a smooth, elastic dough. If the dough is sticky, add a little flour - but not too much. It should be soft and not stick to your fingers or the work surface. Wrap in plastic wrap and let rest for at least 30 minutes.
- For Filling
-
2
In a separate bowl, mix the ricotta with sugar, egg yolk, vanilla extract, and cornstarch until smooth and fluffy.
- For Assembling
-
3
Roll out the dough into a 20 x 30 cm rectangle, then cut it into six squares (10 x 10 cm each). Place the squares into a lightly greased muffin tin, allowing the edges to slightly overhang. Fill each with the ricotta mixture. Fold the overhanging edges inward, but do not completely seal.
- For Baking
-
4
Preheat the oven to 180°C (350°F, top/bottom heat). Brush the edges with a little cream or milk if desired. Bake the Soffioni for about 25-30 minutes until golden and puffed up.
- For Serving
-
5
Remove from the tin and let cool on a wire rack. Dust with powdered sugar before serving.
Video
Soffioni Abruzzesi Questions
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