Ricotta Roll
Indulge in the delicate balance of buttery pastry and creamy filling with this irresistible Ricotta Roll recipe. Featuring a golden, flaky crust made from a rich blend of all-purpose flour and cold butter, this dessert or tea-time treat is filled with a luscious mixture of ricotta cheese, a hint of bright lemon zest, and fragrant vanilla. The roll is brushed with a glossy egg wash before baking to achieve its beautiful golden hue, making it as visually stunning as it is delicious. Perfectly satisfying yet light, this Ricotta Roll is easy to prepare with just a few simple steps, making it a crowd-pleasing choice for brunch, dessert, or a midday snack. Serve it warm or at room temperature for a melt-in-your-mouth experience every time!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 250 grams Ricotta cheese
- 50 grams Powdered sugar
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 large Egg white
- 1 tablespoon Milk
Instructions
In a large bowl, mix the flour and granulated sugar together.
Cut the cold butter into small cubes and add it to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the bowl. Stir until the dough starts to come together.
Turn the dough out onto a clean surface and knead gently to bring it into a smooth ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
Meanwhile, prepare the filling. In a medium bowl, combine the ricotta cheese, powdered sugar, lemon zest, and vanilla extract. Mix until smooth and creamy. Set aside.
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
Spread the ricotta filling evenly over the dough, leaving a small border around the edges.
Carefully roll the dough from one long side to the other, creating a tight roll. Pinch the seam and edges to seal.
Place the roll seam-side down on the prepared baking tray.
In a small bowl, whisk the egg white and milk together to create an egg wash. Brush this mixture evenly over the roll.
Bake the ricotta roll in the preheated oven for 25-30 minutes, or until golden brown.
Remove the roll from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 309.1 g | 112% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 102.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1137 mg | 87% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
