Fiadoni with Pecorino Toscano DOP


Ingredients for the dough

  • “0” flour g 600
  • Sugar g 100
  • Butter g 100
  • Eggs 5
  • Tuscan oil PGI g 15

The filling

  • Fresh Pecorino Toscano PDO g 500
  • Eggs 4
  • Sugar g 60
  • Vanillin bag 1
  • Grated lemon peel 1

The finishing

  • Eggs 1


Make a well in the center of the flour and pour on the pastry board and add sugar, eggs, the scrambled yolks, the softened butter and the oil. Work until it become smooth and soft. Wrap in a napkin and let it rest. In the meantime get the filling ready: scramble the eggs in a terracotta bowl, add cheese, sugar, grated lemon peel and vanillin. Roll out the dough with the rolling pin until it you get a thin layer. Cut some discs using a middle size dish. Pour on every disc two spoons of filling. Bend in a half-moon shape and seal the edges with the appropriate pastry cutter. Scramble a yolk in order to paint every disc’s surface and use a fork to riddle with holes. Put in the oven at 180°C for about 30 minutes.

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