Fiadoni Abruzzesi: Traditional Abruzzo Cheese Pastries

Steps

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1. 1
   Combine 00 flour in a large bowl. Beat in one medium egg, then add white wine, extra virgin olive oil, and a pinch of salt.
   ▶ ≈0:48
2. 2
   Knead the dough by hand until fully compacted with no dry flour visible. Continue working briefly until smooth, then wrap and rest for at least 30 minutes.
   ▶ ≈1:43
3. 3
   Prepare the filling: combine the aged and semi-aged pecorino cheeses in a bowl. Mix in a small amount of ricotta, then beat in 4 whole eggs and blend thoroughly.
   ▶ ≈2:58
4. 4
   After resting, use a pasta machine to roll the dough to a fairly thin thickness (approximately setting 5).
   ▶ ≈5:02
5. 5
   Lay the rolled dough on the work surface. Spoon the cheese filling into roughly equal portions and space them evenly across the dough.
   ▶ ≈5:23
6. 6
   Lightly dampen the edges of the dough with water so the top layer will seal properly. Carefully place the second layer of dough on top and gently press to remove excess air.
   ▶ ≈6:14
7. 7
   Cut the pastries apart with a knife. Use a fork to press and seal the edges of each pastry, then place them on a baking sheet.
   ▶ ≈7:01
8. 8
   Beat one egg and brush it evenly over the surface of all the pastries.
   ▶ ≈7:50
9. 9
   Bake in a preheated 180°C (350°F) conventional oven for 20–25 minutes until golden brown. Serve warm.
   ▶ ≈8:02