Cupcakes to caciocavallo
Instructions
Soften the butter cut into cubes, then put it in the mixer with the flour, an egg, 40 g of sugar and a pinch of salt.
Puree until you get a homogeneous dough ball.
Wrap it in a piece of plastic wrap for food and let rest in refrigerator for at least 30 minutes.
Trim away the crust of caciocavallo cheese, cut into small pieces and tritatelo in the mixer.
Add the ricotta, the other two eggs, 90 g sugar, grated citrus zest and orange flower water.
Blend until you have a smooth cream.
Roll out the pastry on a sheet a few millimeters thick.
Cut into discs with a diameter of 9 cm and adhere to the bottom and walls of the same stencils from tartelletta low and smooth, with a diameter of 6 cm.
Stuff them with 2 teaspoons each of cream cheese, brush the surface with the remaining egg yolk and sprinkle them with sugar.
Bake the Cupcakes in a preheated oven at 180 degrees for about 15 minutes.
Sformateli, let them cool and serve, decorating them with slices of papaya and candied pineapple and mint leaves.
Ingredients and dosing for 6 persons
- 200 g of flour
- 120 g of caciocavallo or sardinian cheese
- 50 g of ricotta
- 3 eggs
- 1 egg yolk
- 70 g of butter
- 150 g of sugar
- 1 lemon
- 1 orange
- 1 teaspoon of orange flower water
- 1 pinch of salt
- To decorate:
- Some leaves of mint
- Some slices of candied papaya
- Some slices of candied pineapple