QASSATAT TAL- IRXOXT by Marion Borg

Ingredients

PASTRY

450 g plain flour plus extra for dusting

175 g butter UNSALTED

50 grms lard

1/2 tsp salt

150 grms cold water

FILLING

500grms ricotta

100 grms icing sugar

1egg

50 grms semolina

50 grms candied peel


Icing (ROYAL ICING recipe on Cookidoo)

300 g white sugar

1 egg white

1/ 4 tsp lemon juice

 

Preparation


PASTRY

1.Make pastry by following shortcrust pastry method .

2.Place flour , butter ,salt and water in mixing bowl and mix 20 seconds / speed 4

3.Transfer pastry onto lightly floured surface and shape into a ball .Wrap in plastic wrap and place in refrigerator for half an hour or until required .


Filling

Place sugar in mixing bowl and grind 15 sec / speed 10..

1.Add all the other ingredients and mix on reverse for 5 seconds/ speed 4.

2.Scrape down sides and mix for a further 2 seconds if needed .

3.Remove filling from bowl and set aside .

Wash and clean bowl well with hot water and soap .


ICING SUGAR

Place sugar into mixing bowl and grind 30 sec / speed 10.

Add egg white and lemon juice and mix 10 sec / speed 6.

Transfer into sealable container and use as required





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