Preparation:
Drain wheat. Cook in milk with lemon rind, butternut, salt, cinnamon and 2
tbsp sugar. Cook covered over low heat till milk is completely soaked and
the mixture gets thick and creamy. Remove lemon rind and let cool.
Pastry: sift flour with salt and sugar, add diced butter and 3 egg yolks.
Knead and let rest in a cool place for 30 minutes.
Pour wheat mixture in a bowl and add ricotta, sugar, candied fruits and
orange flower water. Blend and add egg yolks, one at a time, and egg whites,
whisked with a dash salt.
Preheat oven at 180°C. (356 F)Grease and flour a baking pan and spread in
2/3 of the pastry dough. Pour in the filling and level. With a rolling pin,
make a sheet with the remaining pastry, cut in 1,5 cm (1/2 inch) wide
stripes and put on the mixture in a crossed way.
Beat 1 egg yolk with 1 tbsp milk and sread over. Bake for 1 hour or till
pastry is golden. Let cool completely and spread with icing sugar.
Enjoy! |
