Sicilian Easter Pie
Baking and Desserts • Italian
Description
In the original recipe, ricotta should ideally be used instead of cottage cheese, and if cottage cheese is used, it should be soft and not sour. I used regular cottage cheese with a low fat content. Additionally, the recipe specifically mentioned candied orange peel, but I used a mix.
Ingredients
- Wheat Flour 15 oz
- Butter 5 oz
- Sugar 5 oz
- Farm fresh eggs 2 pieces
- Salt ½ teaspoon
- Cottage cheese 15 oz
- Candied Lemon Peel 5 oz
- Bitter 5 oz
- Apricot Jam 5 oz
- Chopped almonds 5 oz
- Powdered Sugar 2 tablespoons
Step-by-Step Guide
Step 1
Cut the cold butter into cubes. Sift the flour with salt and place it in the mixing bowl. Add the butter on top. Beat on the lowest speed until a fine crumb forms. Add the sugar and mix again for about 10 seconds. Add the eggs and mix quickly.
Step 2
Place the dough on a work surface, knead 2-3 times, roll into a ball, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.
Step 3
Pass the ricotta through a sieve and mix it with the jam and cinnamon. Add the candied fruits and chopped chocolate (I used very small pieces).
Step 4
Place the almonds in boiling water for 2 minutes. Drain and rinse with cold water. Remove the skins from the nuts. Pat dry.
Step 5
Grease a baking dish with butter. Divide the dough into 2 unequal parts. Roll out the larger part into a circle of 32-34 cm, and the smaller part into a circle of 24 cm in diameter. Place the larger rolled-out circle in the dish, pressing it down on the bottom and sides. Fill with the filling. Cover the filling with the smaller circle and pinch the edges. Decorate the top with almonds and refrigerate for 15 minutes.
Step 6
Preheat the oven to 355°F. Bake for 30-35 minutes until golden brown. Remove, cool, and sprinkle the cooled pie with powdered sugar.
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