Ingredients
Pastry
- 210 grams (7.4 ounces) flour
- 4.5 grams (0.16 ounces) dry yeast
- 30 grams (1.06 ounces) cream (10-20% fat)
- 30 grams (1.06 ounces) milk
- 2 egg yolks
- 100 grams (3.5 ounces) butter
- 30 grams (1.06 ounces) sugar
- 0.5 teaspoons vanilla extract
Filling
- 500 grams (17.6 ounces) ricotta
- 2 eggs
- 60 grams (2.12 ounces) sugar
- 10 grams (0.35 ounces) vanilla sugar
- 1 tablespoon (8 grams) cornstarch
- 1 orange zest (optional)
Additionally
- 1 egg yolk
- 1 tablespoon warm water
Equipment
- Mixer
Use a planetary mixer to keep your hands free or a hand mixer if that’s what you have!
- Sifter
A sifter ensures your flour mixes smoothly, creating a finer and more consistent dough.
- Rolling Pin
A must for achieving that perfect thickness in your dough.
- Curly Knife
This little tool helps give your top crust that classic, rustic lattice look.
- Baking Mold
A 25*20 cm (9.84*7.87 inch) mold is perfect for this recipe.
Instructions
Step 1
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Step 6
Step 7
Step 8
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Step 10
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Step 12
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Step 21
Step 22
Servings
Variations
Faq
- How do I make sure my dough isn’t too sticky?
Gradually add flour if your dough feels sticky. Knead until it reaches a smooth, elastic consistency.
- Can I make the dough without a mixer?
Absolutely, you can knead the dough by hand! It just takes a bit more time and elbow grease.
- How do I know when the pastry is done baking?
Look for a golden brown top and a slightly firm feel when you press gently on the lattice.
- What’s the best way to achieve a crisp crust?
Ensure your butter is soft but not melted when mixing the dough. This helps create those lovely, flaky layers.
- Can I prepare the filling in advance?
Yes, you can mix and store the filling in the refrigerator up to 24 hours in advance.
- How do I prevent the lattice from sinking into the filling?
Roll and cut the lattice thicker for a sturdier top. Make sure not to overfill the pastry mold with the filling.