Small, sweet pastry parcels with jam filling

Ingredients for 1 servings:

• 300 g ricotta
• 200 g butter, soft
• 300 g flour
• 1 packet of baking powder
• 1 pinch of salt
• some jam, e.g. red currant or apricot jam, not too runny
• some powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Fagottini di ricotta ripieni di marmellata

Pile the flour and add all the other dough ingredients to the center. Quickly knead the ingredients into a dough – this also works well in a food processor, using a flat beater – and let it rest in the refrigerator for about 30 minutes. Preheat the oven to 180°C (top and bottom heat). Roll out the dough on a floured surface, not too thin, about 3-4 mm thick. Use a piping bagel or large circle cutter to cut out circles about 8 cm in diameter. You can also cut out squares, rectangles, etc. Fill each with a heaped teaspoon of jam. Fold the circles together to form a half-moon, seal the edges well, and press firmly with the tines of a fork, repeatedly dipped in flour. Knead the leftover dough together again, roll out again, cut out, and fill. Place the fagottini on a baking sheet lined with baking paper and bake on the middle rack at 180°C (350°F). They’re done when they start to brown, which takes about 20-25 minutes depending on your oven. Let the fagottini cool and sprinkle with powdered sugar. Tip: If you like it extra sweet, you can add 1 tablespoon of sugar to the batter. This amount makes about 2 baking sheets.