75 g DON PIETRO Extra Virgin Olive Oil
250 g plain flour
100 g icing sugar
1 egg
Vanilla and a pinch of salt
For the filling:
100 g of ricotta or other fresh cheese,
40 g of icing sugar,
80 ml of whipping cream,
an apple,
a teaspoon of granulated sugar.
Sift the flour and pour it into a large bowl, add the sugar, the salt and vanilla. Mix with a spatula. Add the DON PIETRO oil and the shelled egg.
Work the ingredients until the dough is an homogeneous mixture. It can also be prepared in a kneading machine with the K tool.
Take the pastry dough, shape a low and wide parallelepiped and close it in a sheet of baking paper. Keep it apart for about half an hour.
Preheat the oven to 170 degrees.
On a wooden pastry board or on a marble surface, roll the pastry with a rolling pin.
Cut the pastry with a round pastry cutter or a glass. Arrange the shortcrust pastry discs on a mini muffin mold arranged backwards, so that the shortcrust pastry takes the shape of baskets.
Bake the cookies for about 15-20 minutes in the hot oven.
When they are ready, remove them from the mold and let them cool on a wire rack.
Wash the apple and peel it. Cut it into small cubes and put it in a non-stick pan with the sugar. Cook for a few minutes and leave to cool.
Whip the cream. Work the cheese with a spatula and add the sugar. Then incorporate the cream with a whisk. Pour the mixture into a pastry bag.
Just before serving, fill the pastry baskets with the cream and apple cubes.
Notes: From the short crust pastry you can obtain excellent biscuits to be accompanied with tea.