Ingredients:
For the Dough:
• 2 sticks of margarine, softened to room temperature
• 2 large egg yolks
• 1 cup (8 ounces) ricotta cheese
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/4 teaspoon salt
For the Meringue:
• 1/2 cup sugar
• 2 large egg whites (from the separated eggs)
• 1/2 teaspoon vanilla extract
Directions:
Dough:
• In a mixing bowl, combine the softened margarine, egg yolks, salt, and ricotta cheese. Mix until smooth and well-incorporated.
• Gradually add the flour and baking powder to the ricotta mixture. Gently knead until a soft, cohesive dough forms. Avoid overmixing; just enough to bring everything together.
• Divide the dough into four equal portions.
• Gently flatten each portion into a disc, then wrap tightly in plastic wrap.
• Pop them into the refrigerator for 40 minutes.
Meringue:
• In a clean, dry bowl, beat the egg whites on medium-high speed until soft peaks begin to form.
• Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat.
• Once all the sugar is incorporated, add the vanilla extract and continue beating until stiff, glossy peaks form. The meringue should be thick and hold its shape.
Pastry Flowers:
• On a lightly floured surface, unwrap one portion of the chilled dough.
• Using a rolling pin, carefully roll it into a thin, rectangular layer, approximately 0.3-0.4 centimeters (about 1/8 to 1/6 inch) thick.
• Gently spread a generous, even layer of the prepared meringue over the entire surface of the rolled-out dough, almost to the edges.
• Carefully roll the dough into a log, starting from one of the longer sides.
• Once rolled, use a sharp knife to cut the log into charming circles, about 2-3 cm (1 to 1.2 inches) thick.
• Line a baking sheet with parchment paper.
• Carefully transfer the delicate swirled circles onto the prepared baking sheet, leaving a little space between each.
• Preheat your oven to 190°C (375°F).
• Place the baking sheet into the preheated oven and bake for 15-20 minutes, or until the meringue is beautifully golden brown and the dough is cooked through.
• Allow the Pastry Flowers to cool slightly on the baking sheet before transferring them to a wire rack.
Enjoy these delightful, airy pastries warm or at room temperature – they’re sure to disappear quickly!
