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Easter Cheese Cakes Recipe

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This recipe for Easter Cheese Cakes is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
4 cups flour
1 Tsp. salt
4 tbsp. milk
1 tbsp. oil
4 eggs

Work until well mixed. Add alittle water if dough is too dry. Roll out on floured surface. Cut dough into rectangle shape. Not too thick. Put about 2 tbsp. of filling on one side and fold over like a ravioli. Seal around edges with fork. Brush with egg wash. (1 egg to 2 tbsp. water.)

Filling:
1 lb. fresh ricotta cheese (buy in the deli- should be dry)
1 cup grated imported pecorino romano cheese (the sharper the better)
1 large egg
Pepper to taste (more is better)
Directions:
Directions:
350 for 20-25 minutes. Bake until bottom is golden brown. Keep in sealed container in refrig. They freeze well
Number Of Servings:
Number Of Servings:
about 2 dz.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Mom and Dad made these cookies every Easter. We loved them. Mom always made a big deal out of holidays and did so much baking.

 

 

 

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