I Spy with My Little Eye - Apple Ricotta Cushions

The best thing about BakeSpace, is being exposed all sorts of people from all over the world, and the wonderful recipes that they cook. Such as my friend Dajana in Modena, Italy. These little pockets of apple goodness are positively divine. You can check out the recipe in it's original form here on BakeSpace under "Apple Filled Ricotta Cushions"... You can also check out her blog "Baker's Corner... Somewhere in My Kitchen", it's full of all sorts of delicious recipes.

These Apple Cushions were a perfect application for one of the 'Northern Spy' apples I had picked up at the Farmers Market. Ah yes, the Northern Spy (spie).... Yet another apple of New York State origin that has found a permanent home in the heart of the Pacific Northwest as well as the hearts of those that live here. Especially with it's propensity for ripening in late October and November, when most other apples are coming from cold storage already.

It's crisp, juicy and lightly sweet with a very aromatic tartness. I personally like the fact that the flesh tends to be harder, while the skin is very thin and easy to peel. This makes it great for most cooking applications where you want some integrity to the filling, like tarts and pies. It's sweeter than the Newtown Pippin, so you can use less sugar, which also makes me happy.

Apple Filled Ricotta Cushions

1 big apple; Diced
1 TB Lemon Juice (about 1/2 lemon squeezed)
Zest of 1/2 Lemon
1 TB Raw Sugar
1 tsp Cinnamon
1/8 tsp Mace

Dough:
3.5 oz (100g) AP Flour
3.5 oz (100g) Spelt Flour
2.5 oz (70g) Granulated Sugar
1 1/2 tsp Baking Powder
a pinch of Kosher Salt
3.5 oz (100 g) Whole Milk Ricotta
4 TB Light Olive Oil
4 TB Whole Milk

Peel core and dice the apple.

Toss the apple with Lemon Juice then add zest, Raw Sugar, Cinnamon and Mace.

Cook the apple mixture in a sauce pan for about 7-8 minutes or until they just become soft, then remove from heat and leave to cool.

Preheat oven to 375°F.
Whisk both flours together with Sugar, Salt and Baking Powder.

In a separate bowl, stir the Ricotta, Olive Oil and Milk together.

Add the wet ingredients to the dry and mix with a fork or your hands...

until a soft dough forms.

Turn out onto a floured surface and roll into a square about 14x14.

Cut it into 12 squares.

Divide the apple filling between the squares.

Fold the squares, leaving the side opposite the fold open, and press the two side edges together before placing on a parchment lined baking sheet.

Bake for 15 -20 minutes; then remove to a cooling rack.

Let them cool completely before sprinkling with Confectioners' sugar.

MMMMMMMM These are SO unbelievably mouthwateringly good, that you can't stop at just one, you may need to make a double batch. Thanks Dajana! This recipe Rocks!!

Mangia!!
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