Makes: 30 pieces
Ingredients:
For the sweet pastry:
- 500 g plain flour
- 250 g unsalted butter
- 200 g sugar
- Zest of one lemon
- 1 beaten egg
- Cold water as necessary
For the filling:
- 200 g ricotta
- 150 g icing sugar
- Zest of half a lemon
- Juice of half a lemon
- Half a beaten egg, to add with the ricotta
- Half of a beaten egg to brush on top
Instructions:
- Rub the fat into the flour,till it becomes like fine breadcrumbs. Add the sugar and lemon zest. Fold in the beaten egg, and add cold water as necessary. Make into a ball, cover in cling film. Let it rest in the fridge for an hour.
- Mix the ricotta cheese, with the icing sugar. Add the lemon zest, and lemon juice. Add half a beaten egg.
- Roll out the pastry into rectangular shape approx.8cm wide. Be sure to dust your work top with flour,as sweet pastry gets sticky. Fill with the ricotta mixture, and overlap. Brush the top with the remaining half beaten egg. Bake at 180c for 30 minutes. Cut into slices when cool.
