These took me two days to make, starting with the ricotta and filling on day one, then the pastry on day two to accommodate chilling times and lack of space. Making your own ricotta for the filling is optional, but I think it’s much nicer than store-bought.

Makes 12

Ricotta

Makes about 500g

Ingredients

2 litres (8 cups) whole milk
500ml (2 cups) whole cream
1/2 tsp salt
75ml (5 tbsp) freshly squeezed lemon juice

Directions

Line a large colander with cheesecloth and set it over a large bowl.

Combine milk, cream, and salt in a large, heavy-based stainless steel pot and stir over medium-low heat as you gently bring the temperature up to 85°C (185°F).

Add the lemon juice all at once and stir for 15 seconds; heat for two more minutes before removing from heat.

Allow to rest undisturbed for 30 minutes.

Pour into a cheesecloth-lined colander to drain for about 2 hours – remember that the longer you allow it to drain, the firmer the cheese.

Use straight away or scrape into a container and refrigerate.

Filling

Ingredients

250 ml (1 cup) milk
100g (1/2 cup) granulated sugar
115g (2/3 cup) fine semolina
325g (1 1/2 cups) fresh whole milk ricotta
2 large egg yolks
2 tsp pure vanilla extract or paste
zest of 1 lemon

Directions

Line a baking sheet with parchment.

Combine milk and sugar in a medium saucepan. Bring to a boil, then lower the heat and slowly add semolina, whisking quickly as to avoid any lumps. Cook, stirring constantly, until the mixture is smooth and thick, about 2 minutes.

Spread the mixture onto a lined baking sheet, about 1cm thick (1/2″), to cool. When cool, break into pieces and place into the bowl of a stand mixer fitted with a paddle attachment or into a food processor and add ricotta, egg yolks and vanilla. Beat until very smooth and creamy. Stir in lemon zest.

Scrape into a bowl, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days).

Dough

Ingredients

320g (2 1/5 cups) all-purpose (plain) flour
70g (1/3 cup) granulated sugar
1/8 teaspoon salt
115g (1 stick) unsalted butter, diced, cold
2 large eggs, beaten

1 egg beaten with 1 tsp water for wash

Directions

Whisk together flour, sugar and salt in a mixing bowl. Remove the butter from the fridge and pound it a few times with a rolling pin to make it pliable. Add it to the flour and start rubbing it into the flour mixture with your fingertips until the mixture resembles soft breadcrumbs. Work quickly so you don’t melt the butter.

Add the eggs and stir into the dough with a fork until it starts to hold together.

Turn dough out onto workspace and knead until smooth. Flatten slightly and shape into a rough square or rectangle, wrap in plastic and chill until firm. The dough can be made up to 3 days in advance.

Assembly

Line a baking sheet with parchment.

Divide the dough into 12 equal pieces. Roll each piece into 12cm (5″) circle. This is easiest done between sheets of plastic wrap.

Place a generous scoop of filling (about the size of a golf ball, or a bit bigger) in the middle of the dough. Working your way around the dough circle, bring the edges up and in to the middle over the filling, creating a round “purse”. Gently press any openings closed.

Place the frolle on the prepared baking sheet and chill for 2 hours.

Preheat oven to 190°C (375°C).

Brush frolle with eggwash. I sprinkled mine with a little extra sugar, too.

Bake them for 20 – 25 minutes, until golden.

Remove from the oven and cool briefly on a rack