Feast of Shavuot on the threshold and a new, delicious recipe from רות אוליבר
In the gotovim-vmeste2 community there is a round of cheese pastries
and this recipe is very suitable
Rectangular shape 35 by 25
Products for dough
420 g flour (3 cups)
25 g fresh yeast
100 g of sugar (1/2 cup)
60 ml cream
60 ml of milk
1 egg + 1 yolk
200 g of soft butter
1 tsp vanilla extract
For filling:
3 eggs
150 g of sugar (3/4 cup)
900 g ricotta
1 tsp vanilla extract
1 packet instant pudding with vanilla flavor
2 tbsp corn starch
juice and lemon peel 1
for lubrication:
1 yolk + 1 ml of milk
Preparation of the dough:
in a cup of a mixer sift the flour add yeast, sugar, vanilla, egg, yolk,
milk, cream, butter.
Knead the dough for 8 minutes until the dough is smooth and stick to your hands.
Close the film and in the fridge for a night or at least 2 hours.
Preparation of the filling:
In a bowl, mix all the ingredients together until smooth.
Forming and baking:
Heat the oven to 180 degrees.
The dough is divided into two parts one more than the other.
Roll out a large piece into a rectangle 3 mm thick.
The form is pasted with baking paper, transfer the dough to the mold.
Top spread the filling.
The rest of the dough is rolled out 3 mm thick and cut into strips 1.5 cm wide.
Spread the strips on top of the pie, making a lattice.
Lubricate with yolk.
Bake for 40 minutes until golden brown.
Cool on the grate.
You can do pudding without instant, adjusting the sugar to taste.
Keep in the refrigerator for up to 3 days.
The article is based on materials .
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