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Category: Cookies
Prep Time: Cook Time: Total Time:
1 pkg frozen puff pastry, thawed at room temperature
2 lb ricotta, drained of any liquid
1 lb fresh mozzarella, cut into 1” cubes
1 cup grated Romano cheese
1 tsp pepper and salt
2 tbsp chopped parsley
4 eggs
1 cup diced ham
1/4 cup diced salami
Egg wash: 1 beaten egg mixed with 1 tbsp cream
Preheat oven to 375. Place 1 sheet of puff pastry inside a 9 inch springform pan to line the bottom and sides. Leave enough dough to overhang the pan.
In a medium bowl, combine ricotta and next 5 ingredients. Beat in eggs. Fold in ham and salami. Gently pour filling into pastry-lined pan. Cut the remaining sheet of pastry into 3/4 inch wide strips. Form a lattice on top of filling with the strips of dough. Use about 5 strips in each direction laying them loosely on top filling. (Total of 10 strips). Crimp edges of pie and brush dough with egg wash. Place pan on a baking sheet lined with parchment. Bake for 45 minutes to 1 hour or until dough is golden and filling has puffed.
Cool to room temperature before slicing into 8-10 wedges. Can be made a day ahead and refrigerated. Then preheated in pan at 300 for 10-15 minutes.
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RUSTIC ITALIAN CHEESE TORTE
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 pkg frozen puff pastry, thawed at room temperature
2 lb ricotta, drained of any liquid
1 lb fresh mozzarella, cut into 1” cubes
1 cup grated Romano cheese
1 tsp pepper and salt
2 tbsp chopped parsley
4 eggs
1 cup diced ham
1/4 cup diced salami
Egg wash: 1 beaten egg mixed with 1 tbsp cream
Preheat oven to 375. Place 1 sheet of puff pastry inside a 9 inch springform pan to line the bottom and sides. Leave enough dough to overhang the pan.
In a medium bowl, combine ricotta and next 5 ingredients. Beat in eggs. Fold in ham and salami. Gently pour filling into pastry-lined pan. Cut the remaining sheet of pastry into 3/4 inch wide strips. Form a lattice on top of filling with the strips of dough. Use about 5 strips in each direction laying them loosely on top filling. (Total of 10 strips). Crimp edges of pie and brush dough with egg wash. Place pan on a baking sheet lined with parchment. Bake for 45 minutes to 1 hour or until dough is golden and filling has puffed.
Cool to room temperature before slicing into 8-10 wedges. Can be made a day ahead and refrigerated. Then preheated in pan at 300 for 10-15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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