Ricotta Easter Pie
From chickpea_chef 17 years ago
- 40 minutes to make
- Serves 8
This recipe is pretty much the traditional Italian Easter pie--with small adjustments and such. Giada put Arborio rice in hers, mine has it too--and Mario uses lemon instead of orange (me too), and for me pine nuts are too expensive, so slivered almonds give it a nutty crunch. Read more It very pretty to use puff pastry as a crust--fold it over and make it look like a flower. See less
Ingredients
- 3/4 cup powdered sugar, (and some for dusting) shopping list
- 3 large eggs shopping list
- 2 teaspoons vanilla extract shopping list
- 1 tablespoon lemon zest shopping list
- 1 (15-ounce) container whole milk ricotta cheese shopping list
- 1/2 cup cooked arborio rice shopping list
- 1/3 cup toasted pine nuts (or almonds) shopping list
- 2 puff pastry sheets (they're thick!) shopping list
- 3/4 stick unsalted melted butter shopping list
How to make it
- Preheat hotbox to 375, butter a glass pie dish
- Blend all ingredients EXCEPT rice and nuts
- stir in rice and nuts, and set aside
- place puff pastry square in greased pan, let corners hang over
- brush on melted butter
- place the other puff pastry over the first one in opposite direction letting edges hang over (should look like a six pointed star)
- poor custard filling in pan
- fold corners over to meet in the middle (covers the whole thing)
- brush with butter
- cook for ~40 min, or until filling is set
- dust with powdered sugar.
- yum.
Close up.
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Rice and Almonds add texture...as you can see
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