Cannoli Crostata

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Ingredients

For the pasta frolla (Italian sweet shortcrust pastry):

3 cups 00 Flour
1 cup confectioners’ sugar
¹/₂ teaspoon kosher salt
¹/₄ teaspoon baking powder
Zest of 1 lemon
2 sticks cold, unsalted butter, cut into 1 inch cubes
1 large egg
2 large egg yolks
1 large egg, beaten with 1 tablespoon water, for egg wash

For the filling:

2 cups BelGioioso Ricotta
1 cup BelGioioso Mascarpone
3 large egg
²/₃ cup confectioners’ sugar
Zest of one orange
1 cup mini chocolate chips
Unsalted butter, at room temperature, for greasing

Directions

Place the ricotta in a fine mesh sieve over a medium bowl. Line the mesh sieve with cheesecloth or a couple of layers of paper towel. Place the ricotta into the cheesecloth or paper towel and allow to drain at room temperature for 1 hour.
Make the pastry. In a standing mixer, combine flour, sugar, lemon zest, salt and baking powder. Turn on the machine and allow the ingredients to combine. With the machine running, slowly add the butter pieces allowing them to break up into the flour. Once the butter pieces are crumbled, add the vanilla paste and eggs. Continue to mix to allow all the ingredients to come together. Add a few tablespoons of water if needed to form the dough. Remove the dough from the machine onto a flour dusted surface. Flatten into a disc and cover with cling wrap. Refrigerate for 1 hour. When ready to bake, preheat the oven to 350ºF and lightly butter a 9 and 1/2-inch quiche dish. Set aside.
Make the filling. Mix ricotta, mascarpone, sugar, zest and chocolate chips together in a bowl until fully combined. Set aside. Remove the dough from the fridge. Cut one piece, about 1/3 of the dough, and put the smaller piece back in the fridge. This dough will be used as the lattice topper. On a lightly floured board, roll out the larger piece of dough to a 12-inch diameter round.
Place into the buttered, fluted quiche pan and press it to fit. Trim excess dough. Pour the cheese mix over it. Roll out remaining dough into a large, 10-inch round and cut 5, one-inch strips.
Place them on top to create a diamond shaped lattice. Brush all the dough with egg wash and bake for 50 minutes until lightly golden and ricotta is set.

Allow to cool completely before slicing.