Ricotta packages

Name: Ricotta packages - Lacramioara M.
Ingredients: 500 g white flour 250 ml milk 200 g sugar 1 cube fresh yeast 6 tablespoons oil 250 g ricotta 1 egg

Dessert - Ricotta packages by Lacramioara M. - Recipia

The first time I made these little packets was one evening when I wanted something simple, but not the usual sweet cheese dish. They are not complicated at all, and I usually have all the ingredients at home. What I liked the most was how elastic the dough is after rising and how well they turn out for everyone. Quick info Total time: about 2 hours (including rising) Preparation time: 25 minutes Rising time: at least 1 hour Baking time: 20-25 minutes Servings: 12-15 packets, depending on size Difficulty: easy-medium Recipe suitable for snack, breakfast, or dessert Ingredients 500 g white flour 250 ml milk (preferably whole) 200 g sugar (100 g for the dough, 100 g for the filling) 1 cube of fresh yeast (25 g) 6 tablespoons oil 250 g ricotta 1 egg Preparation method 1. Pour the milk into a small saucepan and gently heat it until it is warm, not hot. I keep it on low heat, stir, and check with my finger to make sure it doesn’t burn. 2. Dissolve 100 g of sugar and the cube of fresh yeast in the warm milk. Let it sit for a few minutes to activate the yeast (it doesn’t need to foam like sourdough, but there shouldn’t be any undissolved granules). 3. Sift the flour directly into a large bowl. Start pouring the milk and yeast mixture over the flour, mixing with your hand or a wooden spoon. 4. Once you have incorporated all the liquid, begin to knead and add the oil, one tablespoon at a time, not all at once. Continue kneading for 7-10 minutes until the dough no longer sticks to your hands and becomes elastic. 5. Cover the bowl with a towel or plastic wrap and let the dough rise in a warm, draft-free place for about an hour, until it doubles in volume. 6. In the meantime, prepare the filling: place the ricotta in a bowl, add the egg and the remaining 100 g of sugar. Mix well until the composition is homogeneous. 7. After the dough has risen, transfer it to a lightly floured surface, knead it briefly (for a minute) to release the air, then roll it out with a rolling pin into a thick sheet about 0.5 cm thick. If it sticks, sprinkle a little more flour. 8. Cut the dough into equal rectangles. On each one, place a teaspoon of the ricotta filling with egg. 9. Fold each rectangle over the filling and press the edges with a fork to seal well and prevent the cheese from leaking during baking. 10. Place the packets in a baking tray lined with parchment paper, leaving a little space between them. 11. Bake in a preheated oven at 180°C (static) for 20-25 minutes, until they are beautifully golden on top. Check after 20 minutes; sometimes it takes a little longer or shorter, depending on the oven. Why I make this recipe often They are easy to make and taste good both warm and cold. None are ever left after a day. I like that it doesn’t require sophisticated ingredients, and I can prepare the filling while the dough is rising. Tips and variations Tips If the yeast doesn’t dissolve completely, you can mix more vigorously with a small whisk. Don’t heat the milk excessively, or you can stop the effect of the yeast. If the dough is too soft at first, add a tablespoon of flour while kneading. Don’t let the cheese sit too long after adding the egg; use the filling immediately. Substitutions Ricotta can be replaced with fine cottage cheese if you have it on hand, but with ricotta, the packets turn out fluffier. If you don’t have fresh yeast, you can use dry yeast (about 7-8 g), but the taste differs slightly. Variations You can add grated lemon or orange zest to the filling for an extra flavor. If you want to make them sweeter, sprinkle powdered sugar over the packets after they have cooled. For a savory version, do not add sugar to the filling and instead add a pinch of salt and possibly some dill. Serving ideas You can serve them plain, with tea or milk. They are also good for lunchboxes, for school or work. They work as a dessert for a quick meal, especially warm. Frequently asked questions My dough turned out too soft or too sticky. What should I do? Add a little flour while kneading, but only one tablespoon at a time, so you don’t make it too tough. Can I use another type of cheese instead of ricotta? Yes, cottage cheese works too. Ideally, it should be as fine as possible, without excessive whey. Can the packets be frozen? I do not recommend it; the texture is not the same after thawing, but you can keep them for 1-2 days in the fridge, covered. If I don’t have fresh yeast, can I use dry yeast? Yes, 7-8 g of dry yeast replaces 25 g of fresh yeast. It is added directly to the flour. Nutritional values Estimate for one serving (out of 15 packets): approximately 170 kcal Carbohydrates: 30 g Protein: 4 g Fats: 4 g The values are indicative and vary depending on the size of the packets and the cheese used. Storage and reheating After cooling, the packets can be stored in a closed container or covered at room temperature for 1 day. If they are left for the next day, I keep them in the fridge and take them out half an hour before serving, or I briefly heat them in the oven. I do not recommend freezing; the dough changes its texture.

Ricotta packages

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