Mini Fresh Italian Pastries Recipe
Make Mini Fresh Italian Pastries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Dough
Filling
Toppings
Method
Pastry Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Mix the Filling
In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and chopped pistachios. Mix until smooth and well combined.
Assembly and Baking
- 5
Roll Out the Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.
- 6
Cut and Fill
Using a round cutter, cut out circles of dough. Place a small spoonful of the filling in the center of each circle. Fold the circles over to form half-moons and press the edges to seal.
- 7
Bake the Pastries
Transfer the pastries to a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
Topping Preparation
- 8
Melt the Chocolate
While the pastries are baking, melt the dark chocolate in a heatproof bowl over simmering water or in the microwave until smooth.
- 9
Garnish
Once the pastries have cooled, drizzle the melted chocolate over the top and sprinkle with chopped fresh mint and powdered sugar.
