Fig and Peach Squares

Name: Fig and Peach Squares
Ingredients: 350 g all-purpose flour; 200 g butter (diced); 1 egg (beaten); caster sugar (for dusting); water (as needed, for forming dough); 500 g ricotta cheese; 115 g caster sugar (extra-fine); 1 teaspoon fresh mint (chopped); 50 g dried figs (chopped); 50 g dried peach (chopped)

Square biscuits filled with Italian ricotta and dried fruits (figs, peaches), with a mint aroma.

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These elegant square biscuits bring together the creamy richness of Italian ricotta with the natural sweetness of dried figs and peaches, finished with a refreshing hint of mint. Inspired by classic French pâtisserie, they offer a delicate balance of soft, fragrant filling and tender biscuit, making them a refined treat for tea time or dessert.

Ingredients

all-purpose flour 350 g

butter (diced) 200 g

egg (beaten) 1

caster sugar (for dusting)

water (as needed, for forming dough)

ricotta cheese 500 g

caster sugar (extra-fine) 115 g

fresh mint (chopped) 1 teaspoon

dried figs (chopped) 50 g

dried peach (chopped) 50 g

Instructions

Prepare the oven and dough

Preheat the oven to 190°C (th. 6). Lightly grease a Swiss roll pan or a 33 x 23 cm shallow cake pan. Place the flour and butter in a bowl and rub together until breadcrumb-like. Add the egg and the required amount of water to form a firm but not sticky dough.

Line the base

Divide the dough in half. Roll out one portion and line the bottom of the pan. Trim off the excess.

Make the filling

Mix all the filling ingredients together in a bowl. Spread the mixture over the dough.

Cover and decorate

Roll out the remaining dough and place it over the filling. Lightly prick holes with the tines of a fork, then sprinkle with fine sugar.

Bake

Bake for 30 minutes, until the cake begins to turn golden. Remove from the oven and sprinkle with a thick layer of fine sugar. Once cooled, cut into squares and serve.