00:00Would you say this has ricotta cheese in it?
00:07With a package of ricotta cheese and very few ingredients, we're going to make a bunch of
00:12baked treats. Easy and beautiful. And they don't taste like ricotta cheese. If you like
00:19easy recipes that surprise you, without making things complicated, stay tuned because this one
00:25is worth it. And then tell me what you think. Look how moist they are inside.
00:36Ricotta cheese, butter, egg yolks, sugar, everything regular ingredients. Nothing strange or hard to find.
00:46Put 300 grams of ricotta cheese in a large bowl, which is one big package or one and a half
00:52of the
00:53small ones. Just put it all in. That's it. And that's because it helps me separate the
01:00yolks and put them with the ricotta cheese. We add 100 grams or half a cup of sugar. And I'm
01:07also
01:07going to add a pinch of salt to enhance the flavor. You know, you also add salt to sweets. The
01:13last
01:13ingredient in this first batch will be 100 grams of butter. Make sure it's soft, so it's much easier
01:23to blend and turn all of this into a smooth cream. As you can see, I'm adding the butter really,
01:30really
01:31soft. Ideally, you should have left it out of the fridge, maybe half an hour or an hour before.
01:38What if you forget there's a trick that works pretty well? When you're preparing the ingredients,
01:43you take the butter, cut it into cubes like this, and put it in the microwave for 20 or 30
01:48seconds.
01:50Then you take it out. Some of it might have melted a little. That's okay. You just keep measuring the
01:54rest of the ingredients. And that little bit, it gets the right consistency. So there's no excuse.
02:01Just always keep it soft. It will mix much better for you. And like I told you before,
02:07now it's time to blend it really well. So I'm really going to work it until I get a nice
02:13creamy texture.
02:16You can do this with a hand blender or with a regular blender. I'm going to transfer this mixture
02:21to a bigger bowl so I can add the dry ingredients later. I'm using a spatula or a rubber spatula.
02:28What do you call it? Some people call it a mezquina or a miserable. Lovely.
02:37Thank you. Even though my blender's attachment is this one, I'm starting to think it would have been
02:43easier to just put everything in here and mix it directly, even if it took me a bit more effort.
02:49What do you think? Would that have been a good idea? What's for sure is that it would save me
02:54from
02:54having to clean one more dish. And now we're going to add flour.
03:02And baking powder or chemical leavening. We used to call it yeast here in Spain, but since it rises
03:08in the oven instead of before, you really can't call it yeast. So let's use the name everyone else uses,
03:16baking powder. You were a bit surprised. It's not exactly a small container. Since I use it a lot,
03:22instead of buying little packets, I get this big container and don't have to worry about buying
03:27it all the time. Like I said, let's move on to the dry ingredients. Two cups of flour go in
03:34and after
03:36adding them, I'll also add a teaspoon of baking powder. Oh, here we go. I'm gonna mix all of this
03:46well with the same
03:46spatula. Well, you probably told me before what you call it. The point is to keep adding until you have
03:53a manageable dough. If it's still sticky like mine, that's normal. You'll just keep adding a little
03:59bit of flour and repeat the process until you get that manageable texture that makes you want to
04:06knead it by hand. Because yes, today we're going to get our hands a little dirty. Wash your hands well,
04:13get ready because you'll do the final kneading like this, pressing it really well until you form a ball
04:19that, as you can see, doesn't stick to your hands and you can shape it. See?
04:25Perfect. We already have the dough ready.
04:30And now that I have the dough, what I'm going to do is cover it and let it rest for
04:3515 minutes in the
04:36fridge or refrigerated. So it gets a bit more texture becomes a little less soft and it's easier to work
04:44with. In it goes.
04:50No, it's not a long rest. It's just so it can be handled better.
04:56Then we take it out of the fridge and we're going to work with it a bit.
05:01So pay attention because what's coming next is what makes them so surprising. And save this video
05:06because this method is ideal. Thank you. I take the lid off the container and I'm going to split the
05:14dough
05:14into two parts. Yes, that's right. And I'm going to work with each one separately.
05:21This one, I make a little ball and then we're going to roll it into a cylinder shape
05:27to make dividing it easier. Because from here, I'm going to get 32 pastries. I'll explain now how
05:33I do it and how I make them more or less similar. I've divided the dough in two. I roll
05:38each one like
05:39this forming a kind of cylinder. If you don't have a silicone mat like this, a little flower on a
05:44countertop will do the trick. I cut it in half, then each half in half, and then each half in
05:50half
05:50once more. That way, I get eight portions or eight little balls like this from each cylinder. 16 in
05:58total. And how do I say that you get 32 sweets if there are only 16 balls? Well, I'll explain
06:05it to
06:05you now. We take one of the balls. We're going to flatten it almost as if you were making an
06:09empanada
06:09or a pizza. The idea is to take a rolling pin or even a bottle and make a kind of
06:15big flat circle.
06:17This one, I'm going to cut it in half. Do you remember? I had 32 sweets as my goal and
06:24I had
06:2416 balls. Here I have two halves. So from each ball, I make two sweets. And now look,
06:31I split it in half and each one of them into three parts. These triangles, these triangles are what create
06:37the magic. Look how easy it is. I'm just going to put them up here so you can see how
06:42I do it. And I'm
06:43going to place one after another. It's that simple. I place the next one more or less halfway up the
06:51little triangle. It doesn't have to be exact either. And then I roll it up by pulling from the tip.
06:56This way, you get this shape that's similar to a flower. If you want, you can do like I do
07:03and open
07:03the petals a little. Look how easy it is. You can give it a different shape and surprise people.
07:11We're going to bake them, keeping them a little separated on a silicone mat or parchment paper
07:16at 180 degrees Celsius or 355 Fahrenheit. Always make sure the oven is well preheated.
07:25Heat from top and bottom. And in about 20 to 30 minutes, they should be ready. But you can check
07:30by looking at them because as soon as they start to turn golden around the edges, these beauties are
07:36ready. Let me remind you that with these amounts, I got 32 sweets, so I make them in two patches.
07:44There's no magic or trick. You estimate the time by eye. How? By looking. That's why I say by eye.
07:52When you see that the thick starts to brown. Take them out. It's that easy. And that foolproof.
07:59You always make sure they're going to turn out perfect. Oh my, look how it turned out. And I also
08:06got,
08:07well, one perfect tray. And another one you can see, I'm still baking. Don't touch them yet. They're still
08:15warm. What we'll do is let them cool down a bit, then decorate. In my case, with powdered sugar. And
08:23enjoy.
08:24Look how good they look. And you see, it's really simple to make. What do you want to do? Flat
08:29cookies.
08:29You can. But like this, you'll leave everyone speechless. If you sprinkle a little powdered sugar on top,
08:37they look super professional.
08:43I hope you really like them and that you give them a try. And if you're up for it, tell
08:49me what name
08:50we're going to give them because I still haven't come up with a good one. So while I enjoy them,
08:56you think about it and help me out. Together, I'm sure we'll come up with a good name.
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