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Jam Filled Ricotta Pastries - the pastry is sugar-free and you could use fresh fruit rather than the jam if you prefer

Jam Filled Ricotta Pastries



  • 200 g (7oz) butter; softened
  • 300 g (10 1/2oz) fresh ricotta cheese
  • 300 g (10 1/2oz) plain all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 tablespoon orange blossom water
  • pinch of salt


  • Strawberry jam
  • *optional - icing sugar to dust on top


  • Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder, vanilla essence, orange blossom water and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)
  • Cover dough with plastic wrap and refrigerate for 30-60 minutes.
  • Pre-heat oven to 180 C/350 F. Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and into 10cm (4inch) squares.
  • Put a heaped teaspoon of strawberry jam in the middle of each square and pinch the opposite ends together with a little water.
  • Line an oven tray with baking paper and bake for about 20-30 minutes, or until golden brown. Serve warm or cold, and dust with icing sugar if using.


If the pastry feel a little wet just give the bench and your hands a good dust before rolling out it out.
Why not alternate the flavours and try strawberry jam, apricot jam, fresh fruit or even chocolate. It's a great excuse to try all the flavours :)
Adapted from Twelve - a Tuscan cookbook by Tessa Kiros