May 03, 2016

Ricotta cheese bundles with apple cream

Make 30-35 pastries

Apple cream
2 pounds apples, peeled, cored and cut into medium chunks
5 tablespoons butter, small chunks
2 tablespoons lemon juice
1/2 cup sugar
1 egg

1 & 1/2 cup all-purpose flour
7oz (200 gram) ricotta cheese
1 cup cold unsalted butter, grated on big holes of  the grater

Egg wash:
1 egg beaten with 2 tablespoons of milk

Confectioner's sugar for sprinkling (optional)

To make apple cream, add lemon juice, sugar , butter, and apples to medium saute pan.  Saute and stir often over medium-high heat about 20 - 25 minutes until all liquid evaporates and apples become creamy. Remove from heat  and cool filling at least 20-30 minutes. Add egg and mix everything well.

To make dough, in a large bowl, mix flour, grated butter with the ricotta cheese.  Make a dough.  Cover dough with a plastic wrap and leave in refrigerator for 30 minutes.

Preheat oven to 350F and spray large cookie sheet with cooking spray.

Separate dough into 30 balls; rolls out each ball into 4 inch circle.  Spoon 1 rounded teaspoon apple cream onto center of each round; stretch dough up around filling to cover completely. Pinch edges together on top to seal. Place seam side up 1 inch apart on cookie sheet. Brush pastry with an egg wash. Bake 20-25 minutes until golden-brown color.

Cool pastries and sprinkle with confectioner's sugar.

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