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Crostata di ricotta, marmellata di albicocca e pinoli

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Ingredients

Adjust Servings:
For the base
2 eggs
10 spoons sugar
10 spoons olive oil
1/2 yeast bag Pane Angeli
1 grated organic lemon
300 gr plain flour
For the filling
250 gr ricotta cheese
250 gr apricot jam
1 spoon pinenuts

Nutritional information

20g
Protein
15g
Carbs
7g
Fat
5g
Sugars
10g
Trans Fat
300
Calories

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Crostata di ricotta, marmellata di albicocca e pinoli

The Pastry that does not rest.....

I made this crostata with ricotta cheese and apricot jam , but you can do this crostata with your favorite jam! The best to enjoy this desert is with a coffe!

Cuisine:

Ingredients

  • For the base

  • For the filling

Directions

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Steps

1
Done
10 min

Make the oil pastry

Preheat oven 170 (fan forced). Grease and flour a 24 cm round tin . Place eggs and sugar in a bowl and beat together. Add oil, grated lemon and 1/2 bag yeast, stir well. Add 200gr of flour end fold with a spatula. Take the dough out of the bowl and place on the wood bench. Add the other 100 gr of flour and gently press it together with your hands and shape into a ball. This pastry does not need rest. Cut a little piece of dough for making decorations. Place the dough in a grease tin and star to push the dough .

2
Done

Making the filling

Place ricotta and apricot jam in a bowl and stir well. Add pinenuts and stir again.

3
Done
5 min

Make crostata

Place the mixture into the tin where you put the pastry base. Make some decorations and bake for 45 minutes.

Annapaola

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