Skip to content
Home » News » Easter Formagelle. Italian pastries with ricotta for Easter

Easter Formagelle. Italian pastries with ricotta for Easter

Easter Formagelle. Italian pastries with ricotta for Easter

people icon For 10 euro icon € 0.4 /pers. calories icon 305 kcal/100g

Ingredients

  • For the formagelle base dough:
  • 200g. all-purpose wheat flour
  • 15g sugar
  • 100 g butter (very cold)
  • 50 g of water (very cold)
  • Salt (a pinch, about 3 grams)
  • For the filling of the cupcakes:
  • 1 egg yolk
  • 200 g cottage cheese or ricotta
  • Zest of 1 lemon
  • Zest of 1 orange
  • 50g sugar
  • 25 g wheat flour
  • 1/4 teaspoon baking powder (8 grams)
  • Icing sugar to decorate

Formagelle are Italian pastries, specifically from Sardinia, typical for Easter . They are very reminiscent of cheesecakes , as they are made with a shortcrust pastry base and a filling based on fresh cheese, egg and sugar, as the main ingredients. The mini format is very convenient and allows you to hold them with your hands and eat them in bites, something we can’t do with a cheesecake, can we?

To prepare the original formagelle you need a grated cheese similar to what we know in Spain as fresh cheese , but it is not easy to find. However, ricotta cheese is an excellent substitute and we have made the filling with it.

The filling mixture is flavored with citrus zest, in our case orange and lemon, and with some strands of saffron, which we have dispensed with. You can also add raisins, cinnamon or vanilla essence. Any of these elements can be eliminated or all of them can be used, this depends on taste.

Be that as it may, these cheesecakes are delicious and will especially appeal to those who love not-too-sweet sweets. The amount of sugar is small, so if you have a sweet tooth, you may want to increase it a little.

Formagelles are great for when we want to vary the more traditional Spanish Easter recipes and surprise with a different and very visual sweet. That starry shape has us in love. Serve them with coffee or after-dinner infusion, with a liqueur, a sweet wine or with a glass of milk mid-afternoon or at breakfast. To taste.

Preparation of the Formagelle base dough

  1. Sift the flour into a large, deep container, add the sugar and a pinch of salt. Add the diced butter and mix with your fingers until you get a texture reminiscent of crumbs.
  2. Finally we add the water and work with our fingers, avoiding overdoing it. As soon as all the ingredients are combined, we wrap the dough with plastic wrap and let it rest in the refrigerator for a minimum of 30 minutes. While the dough rests, prepare the filling mixture.

Preparation of the filling for the cupcakes

  1. We mix the egg yolk and cottage cheese in a deep bowl. Add the lemon and orange zest, sugar, wheat flour and baking powder. We beat with electric whisks to obtain a homogeneous mass.
  2. After the resting time has elapsed, we remove the dough from the refrigerator and, on a lightly floured surface, we roll it out with a rolling pin to a couple of millimeters thick. We cut circles of dough with an 8 cm cookie cutter. diameter.
  3. We place a portion of the filling in the center of each circle of shortcrust pastry. Wet the outer margin with water and pinch the dough around the filling, always at the same time on opposite sides, until making 6-8 pinches. We press well so that they do not open.

Baking and final presentation

  1. We place the formagelle on a baking tray lined with parchment paper and cook in a preheated oven at 195º C (up and down, traditional oven), for 16-18 minutes or until the dough is cooked and the filling is lightly golden.
  2. We remove the tray from the oven and transfer the formagelle to a metal rack. Let it cool before sprinkling with icing sugar and serving.

Follow the entire Italian Easter formagelle recipe in the album photos. Don’t miss any details so that they turn out perfect.

Tips and recommendations for some yummy Formagelle

  • The base of our formagelle is a homemade shortcrust pastry and that is how we like these cakes the most. Of course, to save time and work, you can use industrial shortcrust pastry or even wafers for dumplings. Although they won’t be (not even close) as delicious as if we make them with homemade shortcrust pastry.
  • The filling can be flavored with lemon, orange, lime or any other citrus zest. Also with vanilla essence, ground cinnamon, cardamom or, as in the original recipe, with saffron strands.
  • Those who love very sweet sweets may need to increase the amount of sugar, although we warn you that formagelles are pastries with a low point of sweetness.
  • The star shape of the formagelle can be made with as many spikes as you like, the more you make, the more striking they will be. When pressing the dough, make sure to pinch it well so that it does not open during baking, deform and lose its star shape.

Leave a Reply

Your email address will not be published. Required fields are marked *