Sophioni is delicious sweets.

Sophioni is delicious sweets.

Sophioni is delicious sweets.

Sophioni is a delicious sweets that are prepared in Abruzzo during Easter, they are soft and light, like a cloud. Abruzzo shower heads are also called sweet fiadoni, very similar to soufflés, with a ricotta heart, seasoned with lemon and saffron, enclosed in a crisp shell made of shortcrust pastry, very simple to prepare and absolutely unique .. my version is a recipe for a dish!

Ingredients

For test for test:

200 g flour 00
2 eggs plus one yolk
80 g granulated sugar
50 ml olive oil

For filling:

500 g of cottage cheese
4 eggs
100 g sugar
Grated zest of one lemon

Sophioni is delicious sweets.

Step by step method

Take a bowl, put a colander inside, pour ricotta and let it drain for an hour;
Preheat the oven to 180 degrees in static mode;

In a bowl, mix all the ingredients for the dough, mix well, form a stick lid with plastic wrap and leave for 20-30 minutes;

Take another bowl, pour the yolks with sugar and beat, then add the sifted ricotta, grated lemon peel and beaten egg whites until stiff with a pinch of salt;

Roll out the dough with a rolling pin to a thickness of 2-3 mm, cut squares measuring 10 x 10 cm to make a shower head. I used a muffin mold (greased with butter and flour). Alternatively, you can use aluminum disposable baking cups. ;

Line the holes for the cake (greased with butter and sprinkled with flour) with the dough and fill with two copious spoons of ricotta fillings, fold the corners of the dough inward without sealing;

Bake in a preheated oven for 180 minutes at a temperature of 180 degrees, then lower the oven to 160 degrees and cook for another 15-20 minutes;

Ricotta should dry completely if it becomes too colored or burns on the surface, cover them with parchment paper and continue cooking;

Remove the heads from the oven, place them on a wire rack to cool, place them in a beautiful tray, sprinkle with powdered sugar and ... enjoy good coffee !! sensational!

Sophioni is delicious sweets.

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