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
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.
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.
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.
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.
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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.
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.
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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.
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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.
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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.
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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.
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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.
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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
Can I use low-fat ricotta?
Yes—texture may be slightly less creamy, but the result remains delicious.
Is vanilla sugar necessary?
You can substitute 1 tsp vanilla extract or omit for pure lemon flavor.
Can I freeze these cups?
Freeze unbaked cups on a tray, then bake from frozen, adding 5–10 minutes.
Why rest the dough?
Allows gluten to relax for easier rolling and a tender crust.
My filling split—why?
Overbaking or high heat can cause separation; ensure gentle, even baking.
Can I make larger tarts?
Use a single 22 cm tart pan and double ingredients; bake 45–50 minutes.
What jam works here?
A thin layer of raspberry or apricot jam under the filling adds sweetness and moisture contrast.
How do I prevent soggy bottoms?
Blind-bake crust for 10 minutes before adding filling.
Can I add spices?
A pinch of cinnamon or cardamom in the filling complements the lemon.
Storage tips?
Best enjoyed within 24 hours; store in a single layer to maintain crisp edges.
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