Kane De Blanes Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Cream Butter and Sugar

In another bowl, cream the unsalted butter and granulated sugar together until light and fluffy.

Combine Wet Ingredients

Add the eggs and vanilla extract to the butter mixture, and beat until well combined.

Combine Dry and Wet Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing until a dough forms.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

In a mixing bowl, combine the ricotta cheese, powdered sugar, lemon zest, lemon juice, and cinnamon. Mix until smooth.

Add Almonds

Fold in the chopped almonds into the ricotta mixture until evenly distributed.

Preheat Oven

Preheat your oven to 350°F (175°C).

Roll Out Dough

Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness.

Cut and Shape the Dough

Cut the dough into circles using a cookie cutter or a glass, and place them on a baking sheet lined with parchment paper.

Add Filling

Place a spoonful of the ricotta filling in the center of each dough circle.

Seal the Pastries

Fold the dough over the filling to create a half-moon shape, and press the edges to seal.

Bake

Bake in the preheated oven for 20-25 minutes or until golden brown.

Prepare the Topping

While the pastries are baking, prepare the topping by mixing powdered sugar with chopped pistachios.

Cool and Dust

Once baked, allow the pastries to cool for 10 minutes, then dust with the powdered sugar and pistachio mixture before serving.