{"id":2698,"date":"2015-07-06T08:00:18","date_gmt":"2015-07-06T15:00:18","guid":{"rendered":"http:\/\/andreacomenta.com\/?p=2698"},"modified":"2018-02-22T09:48:18","modified_gmt":"2018-02-22T17:48:18","slug":"argentinian-sweet-ricotta-cheese-pie","status":"publish","type":"post","link":"https:\/\/andreacasals.com\/argentinian-sweet-ricotta-cheese-pie\/","title":{"rendered":"argentinian sweet ricotta cheese pie"},"content":{"rendered":"
This week, I’m baking another of my favorites argentinian pies!<\/p>\n
We’ll use the pastafrola\u00a0pie crust<\/a> but this time, we’ll filled it with ricotta cheese and honey. Delicious.<\/p>\n <\/a><\/p>\n You’ll need:<\/p>\n Put\u00a0the yolk, the ricotta and the sugar into\u00a0a medium bowl. Stir all the ingredients.<\/p>\n <\/a><\/p>\n Add the honey and stir.<\/p>\n <\/a><\/p>\n Grease and flour a pie or cake baking pan.<\/p>\n <\/a><\/p>\n Put\u00a0the pastafrola crust in the pie\/cake pan; the pie dough\u00a0must be at room temperature to use it.<\/p>\n <\/a><\/p>\n Use the leftovers of the dough to garnish the pie.<\/p>\n <\/a><\/p>\n Bake the pie for 45\u00a0to 50\u00a0minutes at 350F.<\/p>\n <\/a><\/p>\n Let it rest at room temperature for about 30 minutes.<\/p>\n <\/a><\/p>\n Prepare some “cortado” (machiato) and imagine yourself in any Caf\u00e9 Porte\u00f1o<\/a> (coffee shop from Buenos Aires).<\/p>\n\n