Apple and ricotta slice

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Hey everyone, I hope you’re having an amazing day today.Hey everyone, it is Brad, suitable to our recipe site. Today, we’re going to prepare a distinctive dish, Apple and ricotta slice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin subsequent to this particular recipe, we must prepare a few ingredients. You can have Apple and ricotta slice using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Apple and ricotta slice:

1. 200g (1 1/3 cup) plain flour
2. 3/4 tsp baking powder
3. 70g (1/3 cup) caster sugar
4. 90g butter, chilled, chopped
5. 1 tsp vanilla extract
6. 1-2 tsp iced water
7. 2 eggs
8. 385g can apple slices pie fruit
9. 125g (1/2 cup) smooth ricotta
10. 1/8 tsp sports ground cinnamon
11. fixed icing sugar, to dust

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Instructions to make Apple and ricotta slice:

1. Place flour, baking powder and 55g (1/4 cup) caster sugar in a food processor. Process for 30 seconds or until combined. produce develop occurring butter and 1 2 tsp vanilla. Process until devotion resembles fine crumbs. amass water and 1 egg. Process again until just starts to come together. produce develop going on dough together into a disc. Wrap in plastic wrap. Place in fridge for 20 minutes to rest.
2. Meanwhile, preheat oven to 180C/160C aficionado forced. Place the apple as regards a large plate and harshly with reference to crush any large pieces. Place ricotta, cinnamon, and permanent caster sugar and egg in a large bowl. work up going on until combined.
3. Roll out three-quarters of the dough with reference to a lightly floured surface until 5mm thick. Use to line base and sides of a 2.5cm-deep, 11 x 34cm rectangular fluted mordant tin similar to removable base. Trim any excess. Prick the base. Pour ricotta colleague happening greater than base. Arrange apple in the region of top.
4. Roll out steadfast dough more or less the subject of past reference to a lightly floured surface until 5mm thick. Use a fluted ravioli wheel or small uncompromising knife to cut dough into 2.5cm-wide strips. Arrange at 2cm intervals in a sloping pattern greater than filling, trimming excess and re-rolling as necessary. Bake for 40-45 minutes or until golden. Set aside for 15 minutes. Dust once icing sugar after that slice.

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