Sweet Ricotta Hand Pies

Sweet Pastry Crust recipe by Nick Malgieri

Ingredients

Sweet Cheese Filling

• 1 cup Mascarpone cheese
• 1 cup Ricotta cheese
• 1/4 cup flour
• 1/4 cup sugar
• 1/8 tsp salt
• 1 large egg
• 1 tsp lime zest
• 1/2 tsp vanilla powder
• 1/4 tsp cinnamon
• 1/2 cup mini chocolate chips

Sweet Pastry

• 4 cups flour
• 2/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 sticks (8 oz) unsalted butter very cold cut into pieces
• 2 oz ice water
• 4 large eggs

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Preparation

Sweet Cheese Filling

• In a mixing bowl add ricotta, mascarpone, sugar, flour, egg, lime zest, vanilla powder, salt, and cinnamon and blend together
• Add in chocolate chips
• Refrigerate for two hours*

Sweet Pastry

• In the bowl of your food processor, add 2 cups of flour, baking powder, sugar and salt and pulse a few times to mix.
• Add the very cold butter slices to the food processor and pulse until all the butter has been incorporated
• Add the eggs and pulse until it begins to ball up on the blade of the food processor.
• If your dough looks too dry and a ice water a little at a time until it starts to come together.
• Place dough on floured surface and roll into two logs.
• Wrap in plastic and refrigerate until you are ready to use them.

Assembly

• Preheat oven to 350 degrees
• Remove dough from refrigerator for at least 1/2 hour.
• Cut logs into 8 pieces each and roll them into small circles, on a floured surface, using a rolling pin.*
• Place a tablespoon of filling in the center of the dough and close to make a half moon.
• Use a fork to seal the edges, cutting off any excess dough.
• Repeat until all the pies are made.*
• Bake for 20-25 minutes or until the dough is a golden brown.