Fresh Pecorino Toscano PDO pastries
- 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.