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Fresh Pecorino Toscano PDO pastries

Dolcetti al Pecorino Toscano DOP


  • 400 g of bran
  • 260 g of Fresh Pecorino Toscano PDO
  • 120 g of ricotta cheese
  • 120 g of sugar
  • 40 g of butter
  • 2 eggs
  • 1 lemon
  • 1 orange
  • Acacia honey
  • Salt to taste


Spread 300 g of bran on a counter, then add a pinch of salt, the diced softened butter, and a few tablespoons of warm water.

Knead the ingredients until obtaining a soft dough (if necessary, add some more water).

Grate the Fresh Pecorino Toscano PDO and the citruses’ peels; put them inside a terrine, add the ricotta cheese, the eggs, the sugar, and the left-over bran, then knead until obtaining a uniform mixture.

Roll out the dough to make a thin puff pastry layer.

With a round dough cutter, cut the dough into discs. Put a teaspoon of filling in the middle of each disc and close them pinching the edges.

Bake in the oven at 160° C for about 15 minutes.

Let the pastries cool, and serve them with some acacia honey.

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