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Soffioni Abruzzesi
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Soffioni Abruzzesi

Soffioni Abruzzesi are cute little Italian cupcakes or muffins filled with fluffy Ricotta cream. They are easy to make and so delicious.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
1 hour
Total Time 2 hours 10 minutes
Servings 6
Calories 288kcal
Author Iryna

Equipment

Ingredients

When baking I always recommend to use digital scales for the best accurate results. Here is my favorite digital scale.

    For shortcrust pastry

    For Ricotta filling

    • 2 eggs
    • 5 tablespoon granulated sugar
    • 1 lemon zested
    • 7 oz Ricotta cheese
    • 1 teaspoon vanilla extract
    • ¼ teaspoon lemon juice
    • 1 tablespoon icing sugar optional

    Instructions

    Make shortcrust pastry

    • In a medium bowl whisk together 1 ⅓ c of flour and ⅛ teaspoon of salt.
      In another bigger bowl beat the egg with a fork or a whisk, just until the egg white and yolk are blended. Whisk in oil and 3 tablespoon of granulated sugar.
      Add sifted flour and salt mixture and first mix the dough with a spoon and then knead the dough with your hands until all ingredients are incorporated and the dough is smooth. 
      Roll the dough into a ball, wrap it in cling wrap and refrigerate for 1 hour.

    Make Ricotta filling

    • Separate the remaining 2 egg yolks from egg whites and keep both in different bowls.
    • In a bowl with yolks add the 5 tablespoon of sugar and ¼ teaspoon of lemon zest. Using a hand whisk, mix until the mixture is fluffy and light (about 5 minutes).
    • Add 7 oz of Ricotta cheese, 1 teaspoon vanilla extract and continue whisking until cream is smooth.
    • In a bowl with egg whites, add ¼ teaspoon of lemon juice and using a hand mixer, beat egg whites until stiff peaks. 
      Using a spatula, slowly fold the egg whites into the Ricotta cream. 

    Roll out the dough

    • Preheat the oven to 390 F and lightly dust the muffin pan cavities with a bit of flour.
    • Remove the dough from the fridge and divide it into 6 pieces.
      Lightly dust a rolling pin and working surface with a flour and roll out each piece of dough into a square. It doesn't have to be perfect. 

    Arrange shortcrust dough in a muffin pan

    • Arrange the squares among muffin pan cavities and leave out the flaps. Fill the squares with Ricotta cream and close the flaps.

    Bake

    • Bake for 30 minutes. Without opening the oven door, reduce the temperature to 350 F and continue baking for 15-20 minutes until tops are brown.
      Remove Soffioni from the oven, let them cool and then remove from the muffin pan.
    • If desired, dust the pastries with some icing sugar.

    Notes

    Some ovens require a little more baking time, some a little less. That's why I recommend keeping an eye on the pastries at all times. If you notice that they start to burn or brown too fast, you can reduce the oven temperature by 10 degrees and covering the pastry with a sheet of aluminum foil. You can remove the foil 5 minutes before taking the pastries out the oven.  

    Nutrition

    Serving: 1muffin | Calories: 288kcal | Carbohydrates: 92g | Protein: 9.4g | Fat: 9.8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 123mg | Potassium: 102mg | Fiber: 0.8g | Sugar: 18.4g | Calcium: 106mg | Iron: 2mg