Lemon-Ricotta Filled Pastry Cups

These Lemon-Ricotta Filled Pastry Cups combine the hearty simplicity of a homemade pastry dough with the bright, creamy tang of a lemon-infused ricotta filling. Perfectly portioned in paper baking cups, they bake up into delicate, airy cups with a golden crust and a silky custard-like center. Their balance of buttery dough, sweet-tart filling, and a dusting of powdered sugar makes them ideal for brunch, tea time, or as a light dessert. Despite their elegant appearance, they require only basic ingredients and straightforward techniques, making them accessible to home bakers of all levels. With a hint of citrus and a whisper of vanilla, these treats promise to become a favorite in your repertoire.

Cooking Time

• Preparation (Dough & Filling): 30 minutes

• Dough Rest: 10 minutes

• Assembly: 20 minutes

• Baking: 35–40 minutes

• Cooling & Dusting: 15 minutes

• Total Active Time: 1 hour

• Total Time (including rests): Approximately 1 hour 40 minutes

Ingredients

For the Pastry Dough (Makes 10 Cups):

• 1 large egg

• Pinch of fine salt

• 10 g vanilla sugar (or 1 tsp pure vanilla extract)

• 30 g granulated sugar

• 30 g neutral vegetable oil

• 170 g all-purpose flour (plus extra for dusting)

• ½ tsp baking powder

For the Lemon-Ricotta Filling:

• 2 large eggs

• Pinch of fine salt

• 50 g granulated sugar

• 200 g ricotta cheese, well drained

• Zest of 1 lemon (about 1 tsp)

• 1 Tbsp fresh lemon juice

To Finish:

• Powdered sugar, for dusting

• 10 paper baking cups

Step-by-Step Cooking Directions

1. Prepare the Dough

   • In a bowl, whisk together 1 egg, a pinch of salt, 10 g vanilla sugar, and 30 g granulated sugar until smooth.

   • Stir in 30 g vegetable oil.

   • Sift 170 g flour and ½ tsp baking powder over the wet mixture. Gradually fold in with a spatula until a shaggy dough forms.

   • Turn onto a lightly floured surface and knead gently for 1–2 minutes until smooth and cohesive. Shape into a disk, cover, and rest for 10 minutes.

2. Make the Filling

   • While the dough rests, crack 2 eggs into a bowl with a pinch of salt and 50 g sugar. Whisk until pale and sugar is mostly dissolved.

   • Stir in 200 g ricotta until fully incorporated.

   • Add lemon zest and juice; mix until silky. Set aside.

3. Roll & Cut the Dough

   • Dust your work surface and rolling pin with flour. Roll the dough out to approximately 2–3 mm thickness. For thicker cups, roll to 3–4 mm.

   • Using a 10×10 cm square cutter or a knife and ruler, cut the dough into 10 even squares.

4. Line the Cups

   • Preheat oven to 180 °C (356 °F).

   • Place each dough square into a paper baking cup, pressing gently to form a little shell. Ensure the sides are even.

5. Fill & Top

   • Spoon the lemon-ricotta mixture into each pastry shell, filling to just below the rim.

   • Use any remaining dough scraps to cut thin strips or lattice pieces. Lay these over the filling in any decorative pattern.

6. Bake

   • Bake on the center rack for 35–40 minutes, or until the pastry is golden and the filling is set with a slight jiggle in the center.

7. Cool & Serve

   • Remove from oven and allow to cool in the cups for 10 minutes. Carefully transfer to a wire rack to cool another 5 minutes.

   • Dust generously with powdered sugar before serving.

Nutritional Information (per cup)

• Calories: 180 kcal

• Protein: 5 g

• Carbohydrates: 22 g

  • Sugars: 10 g

  • Fiber: 0.5 g

• Fat: 8 g

  • Saturated Fat: 3 g

• Sodium: 60 mg

The Origins and Popularity of the Recipe

Filled pastries with cheese or curd date back to Eastern European and Mediterranean traditions—think Italian cannoli or Slavic cheese pirozhki. This particular lemon-ricotta cup merges Italian ricotta fillings with the convenience of single-serve tartlets that have surged in popularity for catering, brunch spreads, and social-media–worthy presentations. Their delicate appearance and refreshing flavor profile make them a modern crowd-pleaser.

Reasons Why You’ll Love the Recipe

• Effortless Elegance: Looks complicated but bakes from scratch in under two hours.

• Bright, Balanced Flavor: The tang of lemon cuts through the richness of ricotta.

• Customizable Portions: Perfect individual servings for any occasion.

• Textural Contrast: Tender pastry meets creamy filling.

• Make-Ahead: Dough and filling can be prepared hours ahead and assembled when needed.

Health Benefits

• Ricotta Cheese: Provides high-quality protein and calcium.

• Eggs: Contribute additional protein and nutrients like choline.

• Lemon: Offers vitamin C and a low-calorie way to add flavor.

• Controlled Sweets: Moderate sugar content, relying on natural tang for brightness.

Serving Suggestions

• Beverages: Pair with a light Moscato, chamomile tea, or a citrus-infused sparkling water.

• Accompaniments: Serve alongside fresh berries or a small green salad with vinaigrette for contrast.

• Occasions: Ideal for brunch buffets, shower desserts, or afternoon tea.

Common Mistakes to Avoid

• Overworking Dough: Leads to a tough crust—mix until just combined.

• Under-Draining Ricotta: Excess moisture can make filling runny—drain ricotta well.

• Overfilling Cups: Prevents even baking—fill slightly below the rim.

• High Oven Temperature: May brown too quickly—maintain 180 °C for gentle baking.

Pairing Recommendations

• Wines: A floral Prosecco or late-harvest Riesling complements the citrus.

• Teas: Earl Grey or a jasmine green tea accentuates the vanilla-cream notes.

• Non-Alcoholic: Fresh lemonade or mint-infused iced tea.

Cooking Tips

• Even Squares: Use a ruler and bench scraper for precise cutting.

• Flavor Variation: Replace lemon zest with orange for a sweeter profile.

• Texture Variation: Fold in 2 Tbsp finely chopped dark chocolate or berries into the filling for a twist.

• Storage: Keep in an airtight container for up to 24 hours; best eaten day of.

Similar Recipes to Try

• Italian Mini Ricotta Lemon Tarts

• Greek Kataifi Cups with Sweet Cheese

• Fruit & Cream Cheese Danish Bites

• Slavic Kolaczki (Jam-Filled Pastries)

Variations to Try

• Berry Ricotta: Stir in 50 g mashed berries instead of lemon.

• Almond Flour Crust: Substitute 50 g flour with almond flour for a nutty base.

• Savory Spin: Omit sugar, fold in grated Parmesan and herbs for mini quiches.

Ingredient Spotlight: Ricotta

Ricotta is a fresh whey cheese prized for its mild flavor and creamy texture. With high protein content and a relatively low fat profile compared to aged cheeses, it provides the perfect base for sweet or savory fillings in European pastries.

Conclusion

Lemon-Ricotta Filled Pastry Cups deliver an irresistible combination of buttery pastry, zesty citrus, and silky ricotta in a charming single-serve format. Their ease of assembly, stunning presentation, and balanced taste make them perfect for both everyday indulgences and special occasions.

Frequently Asked Questions

1. Can I use low-fat ricotta?
   Yes—texture may be slightly less creamy, but the result remains delicious.

2. Is vanilla sugar necessary?
   You can substitute 1 tsp vanilla extract or omit for pure lemon flavor.

3. Can I freeze these cups?
   Freeze unbaked cups on a tray, then bake from frozen, adding 5–10 minutes.

4. Why rest the dough?
   Allows gluten to relax for easier rolling and a tender crust.

5. My filling split—why?
   Overbaking or high heat can cause separation; ensure gentle, even baking.

6. Can I make larger tarts?
   Use a single 22 cm tart pan and double ingredients; bake 45–50 minutes.

7. What jam works here?
   A thin layer of raspberry or apricot jam under the filling adds sweetness and moisture contrast.

8. How do I prevent soggy bottoms?
   Blind-bake crust for 10 minutes before adding filling.

9. Can I add spices?
   A pinch of cinnamon or cardamom in the filling complements the lemon.

10. Storage tips?
    Best enjoyed within 24 hours; store in a single layer to maintain crisp edges.