Italian Recipes

Authentic Soffioni Abruzzesi – Italian Ricotta Cream Puffs

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Soffioni Abruzzesi (Abruzzo-Style Cream Puffs)
Category: Desserts
Servings: 12 servings

Ingredients

Ingredient Quantity
Eggs 2 large
Egg yolks 1
All-purpose flour (00) 300g
Sugar 80g
Extra virgin olive oil 50ml
Sheep’s ricotta cheese 400g
Sugar (for the cream) 100g
Eggs (for the cream) 4 large
Lemon zest 1 lemon

Instructions

  1. Preparing the Ricotta
    Begin by draining the sheep’s ricotta cheese. Place the ricotta in a fine-mesh strainer and let it drain for at least 2 hours. This will remove excess whey, ensuring a smooth and thick texture for the filling.

  2. Making the Pastry Dough
    In a large mixing bowl, combine the all-purpose flour, sugar, and olive oil. Mix together until the ingredients form a dough with a consistency similar to that of egg pasta. Once the dough is formed, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes. This will give the dough time to relax and be easier to work with when rolling it out.

  3. Preparing the Cream
    While the dough is resting, make the ricotta cream filling. Start by grating the zest of one lemon and setting it aside.
    In the bowl of a stand mixer, beat together the egg yolks and sugar until the mixture becomes light and fluffy. Once the yolks are well-beaten, add the drained ricotta, and use a spoon to mix it gently into the egg mixture. Avoid overmixing to prevent the ricotta from becoming too fluffy. Add the grated lemon zest to the mixture for an aromatic, zesty flavor.

  4. Whipping the Egg Whites
    In a separate bowl, beat the egg whites with a half teaspoon of sugar until they form soft peaks. This will make the cream light and airy. Gently fold the whipped egg whites into the ricotta mixture, careful not to deflate the air you’ve incorporated.

  5. Rolling and Cutting the Dough
    After 30 minutes, roll out the dough on a lightly floured surface to about 3mm thick. Cut the dough into 12 squares, each measuring about 10×10 cm. If you don’t have a muffin tin, you can use single-use aluminum muffin cups which are available at most supermarkets.

  6. Assembling the Soffioni
    Lightly grease the muffin tin or individual cups with a bit of oil, and dust them lightly with flour. Place one dough square in each muffin cup. Fill each square with about 60g of the ricotta cream mixture. After filling the squares, gently fold the edges of the dough towards the center, but do not seal them completely. The top should remain open to allow the cream to rise during baking.

  7. Baking
    Preheat the oven to 180°C (350°F) if using a conventional oven. Place the filled muffin cups in the oven and bake for 30 minutes. After 30 minutes, reduce the temperature to 160°C (320°F) and continue baking for another 35 minutes. If using a convection oven, bake at 160°C (320°F) for 20 minutes, then lower the temperature to 140°C (280°F) and bake for an additional 25 minutes.

  8. Finishing Touches
    The soffioni should be golden and slightly puffed when done. Allow them to cool slightly before carefully removing them from the muffin cups. Dust the tops of the soffioni with powdered sugar before serving.

Serving
Serve the soffioni while they are still warm or at room temperature. These delightful, airy pastries are perfect for a sweet treat after a meal or for a special occasion.

Enjoy the rich and creamy goodness of Abruzzo’s traditional dessert, with its delicate lemon zest aroma and melt-in-your-mouth texture!

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