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Pastries with fresh Pecorino Toscano PDO


Ingredients per 6 persons

  • 260 g of fresh Pecorino Toscano,
  • 120 g of ricotta cheese,
  • 120 g of sugar,
  • 400 g of bran,
  • 2 eggs,
  • 40 g of butter,
  • a sprinkle of saffron,
  • 1 lemon,
  • 1 orange,
  • salt to taste,
  • acacia honey.


Spread 300 g of bran on a counter, placing a pinch of salt, the softened butter in dices and a few tablespoons of lukewarm water in the middle. Knead the ingredients until you have a soft dough and, if necessary, add some more water.

Grate the Pecorino Toscano and the orange and lemon peel; put them inside a terrine, add the ricotta cheese, the eggs, the suga and the left-over bran, and knead them until you have a uniform mixture.

Apply the dough on a thin puff pastry and with a toothed dough-cutter 10 cm wide, cut the dough into discs. Spread a spoonful of filling in the middle of each disc, fold the edge of the dough upward and pinch it in five points.

Bake in an oven at 160 °C for 15 minutes. Let it cool and then serve the pastries with some acacia honey.

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