Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 16
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 oz sticks unsalted butter very cold cut into pieces 8
- 2 oz ice water
- 4 large eggs
INSTRUCTIONS
SWEET CHEESE FILLING
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In a mixing bowl add ricotta, mascarpone, sugar, flour, egg, lime zest, vanilla powder, salt, and cinnamon and blend together
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Add in chocolate chips
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Refrigerate for two hours*
SWEET PASTRY
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In the bowl of your food processor, add 4 cups of flour, baking powder, sugar and salt and pulse a few times to mix.
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Add the very cold butter slices to the food processor and pulse until all the butter has been incorporated
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Add the eggs and pulse until it begins to ball up on the blade of the food processor.
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If your dough looks too dry and a ice water a little at a time until it starts to come together.
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Place dough on floured surface and roll into two logs.
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wrap in plastic and refrigerate until you are ready to use them.
ASSEMBLY
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Preheat oven to 350 degrees
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remove dough from refrigerator for at least 1/2 hour.
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Cut logs into 8 pieces each and roll them into small circles, on a floured surface, using a rolling pin.*
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Place a tablespoon of filling in the center of the dough and close to make a half moon.
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use a fork to seal the edges, cutting off any excess dough.
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repeat until all the pies are made.*
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Bake for 20-25 minutes or until the dough is a golden brown.
RECIPE NOTES
*I put my mixture into the freezer for about an hour to get it to firm up *use a french knife to go under the pastry to lift it off the work table *If dough is too soft, refrigerate for about 30 minutes until its firms back up.
