This recipe is a simple one that sounded great in theory but tasted even better once I actually put everything together and baked them. I decided to use a flaky pastry dough and cut out circles to make half moons or “mezza lunas” that I would fill with a Nutella mixture. I used ricotta cheese as my base to which I added the star ingredient Nutella. I added a little finely chopped candied orange because I LOVE the flavor combination of orange and chocolate as well as one egg to help bind things together. The filling was light and delicious and worked really well in the flaky pastry dough. As I have stated before I really am not terribly fond of the traditional butter pastry dough, but my recipe is much more forgiving. As long as you follow the basic principles you will have a great, flaky pastry crust every time! Of course, feel free to use your own pastry dough recipe, or if you really want to simplify things, you could use a prepared store bought dough. I won’t tell, I promise.
Use A Cup To Cut Out Circles
Place A Tablespoon Of Nutella Filling In Center
Use Tines Of The Fork To Firmly Close Mezza Luna
The Completed Pastries Dusted Lightly With Powdered Sugar
Deborah Mele 2011
- 3/4 Cup Full Fat Ricotta Cheese
- 1 Egg
- 1 1/2 Tablespoon Finely Chopped Candied Orange
- 1/2 Cup Nutella
- This recipe makes enough dough for two pies so you will have lots leftover to make a pie.
- 4 Cups All-purpose Flour
- 2 Teaspoons Salt
- 1 Tablespoon Sugar
- 1 3/4 Cups Shortening
- 1/2 Cup Cold Water
- 1 Egg
- 1 Tablespoon White Vinegar
- Powdered Sugar
- To make the pastry, mix together the flour, salt and sugar, then cut the shortening up into pieces and use a pastry cutter to work the shortening into the flour until the mixture is in pea sized pieces.
- Mix together the water, egg, and vinegar in a cup, then add the egg mixture into the flour and mix until it is just combined.
- Form it into a ball and wrap in plastic wrap, and place in the refrigerator for one hour.
- For the filling, mix together the ricotta, Nutella, orange, and egg until blended.
- Preheat oven to 350 degrees. F.
- On a lightly floured surface roll out half of the dough until it is about 1/8th of an inch thick.
- Use a coffee cup and cut out as many circles as you can from the dough.
- Place a tablespoon of filling in the center of each circle and fold the circle over to form a half circle.
- Use the tines of a fork to seal each pastry closed.
- Press enough that the dough is sealed well or the pastries may open as they are baked.
- Bake for about 15 to 20 minutes or until light brown.
- Allow the pastries to cool and then lightly dust with powdered sugar before serving.