Soffioni abruzzesi

17/11/2023

The Soffioni Abruzzesi are delicious typical desserts from the Abruzzo region, especially during Easter. They are puff pastries filled with a sweet ricotta cream. Here is the recipe to make them.

Ingredients

250 g of 00 flour
100 g of granulated sugar
100 g of butter
3 eggs (1 whole and 2 yolks for the dough, 2 whites for the filling)
Grated zest of 1 lemon

For the filling:

250 g of ricotta
100 g of granulated sugar
2 eggs (the whites)
1 yolk
Grated zest of 1 lemon
A pinch of cinnamon (optional)
Icing sugar for decorating

Preparation

Start by preparing the shortcrust pastry: in a bowl combine the flour and sugar. Add the cold butter cut into pieces and the whole egg and 2 yolks. Knead until a homogeneous mixture is obtained, then wrap in cling film and let it rest in the fridge for at least 30 minutes.
In the meantime, prepare the filling: in a bowl, work the ricotta with the sugar until you get a smooth mixture. Add the yolk, grated lemon zest, and cinnamon, mix well.
Whip the two egg whites until stiff and gently fold them into the ricotta mixture, being careful not to deflate them.
Take the shortcrust pastry and roll it out with a rolling pin on a lightly floured surface, then use it to line muffin tins or small cake molds, previously buttered and floured.
Fill each mold with the ricotta mixture, leveling it well.
Bake in a preheated oven at 180 °C for about 20-25 minutes, or until the surface has become golden brown.
Allow the Soffioni Abruzzesi to cool in the molds before unmolding them.
Decorate with icing sugar before serving.

Curiosity

The word “soffione” comes from the fact that these desserts grow in the oven as if they were puffing up with air, becoming very soft. In Abruzzo, the tradition is to prepare them during the Easter festivities, symbolizing the resurrection and renewal thanks to their “puffed up” and light aspect.

Make sure that the ricotta is well-drained and of quality to obtain a perfectly creamy filling and authentic taste. Enjoy your meal!