Soffioni – step by step recipe with photo

1. Prepare the dough:

• mix flour, sugar and salt

• add egg and olive oil

• knead soft, non-sticky dough

2. Wrap the dough in a film and leave for 30-60 minutes

3. Prepare the filling:

• separate the whites from the yolks

• mix cottage cheese, sugar, lemon zest and egg yolks

• grind the cottage cheese with a submersible blender to a paste state (if ricotta is used, then just mix everything)

• add a pinch of salt to the proteins – beat until thick foam

• add lemon juice – beat until stable peaks

• add whipped proteins to the curd mass – gently mix until smooth

4. Lubricate metal molds for cupcakes with vegetable oil (if silicone molds are used, you can not grease)

5. Put the dough on a floured work surface – knead well

6. Form Soffioni Cakes:

• roll out the dough into a layer, 2-3 mm thick

• cut the dough into squares with sides of 10-11 cm

• put each square of dough into a mold, leveling along the bottom and forming a basket with hanging edges

• fill baskets with stuffing

• wrap the hanging edges of the dough over the filling

7. Bake in an oven preheated to 180 degrees for 40-50 minutes

8. Ready Soffioni leave in molds for 15-20 minutes

9. Remove the cakes from the molds and leave to cool completely

10. Sprinkle with powdered sugar before serving