- flour - 3 Cups
- baking powder - 1 teaspoon
- salt - 1 pinch
- Butter - 220 Grams
- orange peel - 1 To taste
- egg - 5 pieces (2 pieces - dough, 3 pieces - filling)
- yolk - 2 pieces
- Ricotta - 500 Grams
- sugar - 1 glass (1/2 cup - in dough, 1/2 cup - in the filling)
- cinnamon - 1/4 Teaspoons
- chocolate crack or crumb - 1/2 cup
So, how to make an Easter pie with ricotta: Put the ricotta cheese in a colander, put on a bowl. Close the food film and put the whole "construction" in the refrigerator for the night. For the dough, mix the flour, baking powder and salt. Whisk butter and sugar in the mixer separately until the air condition is about 4 minutes. Add the orange peel and whip for another minute. Whisk the yolks first, then hammer one whole egg one by one. Switch the mixer to a low speed and put in the dry ingredients and mix until smooth. Place the dough on a flour-padded surface and blend 2 dough balls (1 slightly more than the other), each wrapped in food film. "Flatten" the balls (to get 2 discs) and put in the refrigerator for an hour. At this time, prepare the filling. Take the ricotta from the refrigerator and mix in a bowl with sugar, cinnamon. In a separate bowl, lightly beat the eggs and then add them to the bulk. Insert the chocolate and mix again. Heat the oven to 160 degrees. Take the larger of the two test discs and roll it out. Put in a prepared oiled pie shape. Place on top of the filling. Roll out the second part of the dough and cut into thick strips. Lay the grill over top of the filling, grease with the beaten egg and send the cake to the oven for 1 hour until golden brown. Turn off the fire and after 15 minutes take it out of the oven. Cool and serve to the table.
Servings: 8