Ingredients:

• 600 gr of fresh sheep’s cheese
• 50 gr unleavened wheat flour
• 350 grams of sugar
• 100 gr unsalted butter
• 10 egg yolks + 1 egg white
• 1 teaspoon cinnamon
• 350 gr T65 flour
• 1 pinch of salt
• 1 tablespoon of lard
• 100 ml of water

Preparation:

Start by adding the flour, salt, lard and water and knead well until the dough is elastic.

Place a damp cloth over the dough and leave to rest for about half an hour.

Then roll out the dough as thinly as possible, cut into circles and line small baking tins, previously greased with butter.

Then start preparing the filling. Pass the fresh cheese through a sieve.

Add the sugar and beat with a mixer until the cream is smooth.

Add the egg yolks, egg white and melted butter and beat again.

At the end, add the flour and cinnamon and stir gently with a wire whisk.

Pour the filling into the tins and, with the oven preheated to 180 degrees, bake for about 20-25 minutes.

When are you going to try it?