Soffioni Abruzzesi Recipe

Name: Soffioni Abruzzesi Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 125 g all-purpose flour; 25 g sugar; 1 pinch of salt; 1 egg (size M); 15 ml olive oil; 10 ml water; 150 g ricotta (well-drained); 1 egg yolk (size M); 50 g sugar; 1 tsp vanilla extract; 1 tsp cornstarch; A little cream or milk

Soffioni Abruzzesi Recipe

Food with Style

Author:

Food with Style

Servings

6 servings

Prep Time

40 minutes

Cook Time

30 minutes

Indulge in the delightful taste of Soffioni Abruzzesi, a traditional Italian dessert that will charm any pastry lover! These light, fluffy treats are perfect for those seeking easy dessert recipes that impress without extensive effort. With a simple dough and a luscious ricotta filling, this recipe is an ideal choice for anyone looking for dessert ideas that blend authenticity with simplicity. Whether you’re a seasoned baker or just beginning your journey in the culinary world, this dessert recipe promises a heavenly experience. Serve them warm dusted with powdered sugar and watch your friends and family delight in every bite. Elevate your treat game with this delectable Italian dessert! 🍰✨

Cook Mode

Ingredients

For the Dough

125 g all-purpose flour
25 g sugar
1 pinch of salt
1 egg (size M)
15 ml olive oil
10 ml water

For the Filling

150 g ricotta (well-drained)
1 egg yolk (size M)
50 g sugar
1 tsp vanilla extract
1 tsp cornstarch

For Brushing (optional)

A little cream or milk

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Directions

For Dough

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

In a separate bowl, mix the ricotta with sugar, egg yolk, vanilla extract, and cornstarch until smooth and fluffy.

For Assembling

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

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

Remove from the tin and let cool on a wire rack. Dust with powdered sugar before serving.

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Soffioni Abruzzesi Questions

What are Soffioni Abruzzesi, and what makes them unique among Italian desserts?

Soffioni Abruzzesi are a traditional Italian pastry from the Abruzzo region, characterized by their light and airy texture, uniquely enriched with a creamy ricotta filling. They feature a delicate balance of flavors including sweet ricotta, fragrant vanilla, and olive oil, making them a beloved choice for locals and visitors alike.

Can I modify the filling of Soffioni Abruzzesi according to my dietary preferences?

Yes, the filling for Soffioni Abruzzesi is very versatile. You can substitute ricotta with dairy-free alternatives and enhance flavor with ingredients like lemon zest or chocolate chips. Natural sweeteners can also be used for sugar reduction, making it easy to accommodate dietary preferences.

What are the best serving suggestions and pairings for Soffioni Abruzzesi?

Soffioni Abruzzesi can be paired with powdered sugar, honey, or crushed nuts. Accompany them with espresso or light dessert wine like Moscato d’Asti, or serve with seasonal fruits for added freshness, making them suitable for any occasion.

How do I store leftover Soffioni Abruzzesi, and how long do they last?

To store Soffioni Abruzzesi, let them cool completely and place in an airtight container. They last 2-3 days at room temperature or up to a week in the fridge. It's best to warm them slightly before eating, and avoid freezing to maintain texture.

What common mistakes should I avoid when making Soffioni Abruzzesi?

Common mistakes when making Soffioni Abruzzesi include overworking the dough, using watery ricotta, not preheating the oven properly, and over-filling the pastry. Avoiding these errors ensures light, delicate pastries.