For the dough
400 grams (about 14 ounces) of flour
100 grams (3 1/2 ounces) of lard, softened
about 1/2 tablespoon of oil
1 teaspoon salt
A little warm water (if needed)

For the filling
450 grams (about 15 1/2 ounces) of ricotta
200 grams (about 7 ounces) of sugar
50 grams (about 1 2/3 ounces) of flour
3 small eggs
Zest of 1 lemon
1 teaspoon saffron
1/2 teaspoon cinnamon

For brushing
1 egg white, beaten

Prepare the dough (should be a little on the hard side).

Form the dough into a ball. Place in a container. Cover and let it rest for about an hour in a cool place.

Prepare the filling.

Roll out the dough.

Cut rounds of about 4 inches in diameter.

Place a little of the stuffing in the center of each round.

Cover with a matching round. Press the edges together with a fork.

Brush the tops of the rounds with egg white.

Bake in a moderate oven until ready -- about 20 minutes.

Serve warm or cold.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

Back to main list