Small biscuits whim and scream.
Mini croissants with a dough-cake made with ricotta cheese, crispy and crumbly, melt-in-mouth. Refined
filled with nuts and chocolate, with a hint of cinnamon. NB
the dough must be made with at least 5 hours ahead!
For 60 mini-croissants:
For the pastry: 150g butter, 225g cheese, 250g of flour, 1 teaspoon
salt For the filling: 70g walnuts, 100g of dark chocolate, 40g sugar, 1 heaping tablespoon of cinnamon, 50g raisins soaked, 2 knobs of butter
For decorating: icing sugar and cocoa powder
- Work butter and cottage cheese until mixture is smooth and homogeneous
- Add the sifted flour, salt, mix until a nice ball and wrap in cellophane
- Leave it in the refrigerator for at least 5 hours
- Toast nuts and allow to cool. Chop all the filling ingredients together in food processor, adding butter to the end, however
- Preheat the oven to 180 °
- Divide the dough into 6 balls of the same size (Possibly pesatele)
- Roll out each obtaining thin discs with a rolling pin (like 20cm in diameter)
- Cut each disk into 10 segments, like a pizza
- Based on the external surface of each slice place a mini-sausage stuffing, and rolled by base to tip
- Continue until you have made the 60 cones, placing them on baking sheet covered with parchment paper
- Bake for 25-30 minutes until golden brown
- Once cool, sprinkle with plenty of icing sugar and a splash of Cocoa
Make it in abundance because they sell like hot cakes!
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