- 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
- 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
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*
In the bowl of your food processor, add 4 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.
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.
*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.