Sweet Ricotta Easter Calzone

Sweet Ricotta Easter Calzone is typical of the town of Sannicandro (Puglia region of Italy). The perfect, easy and gluten free treat to end your Easter lunch!

Course Dessert

Cuisine Italian

Keyword Easter desserts, ricotta Easter calzone, sweet ricotta calzone,

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 212kcal

Author Nadia Fazio

Ingredients

6 large eggs
475 grams ricotta (2 1/4 cups)
1/2 cup granulated sugar
1 lemon, zested
6 tbsp water
1/4 cup Sambuca, optional
powdered sugar for dusting, optional

US Customary - Metric

Instructions

Preheat oven to 350F. Prepare a 9 inch pie plate by covering it in parchment paper.
Crack eggs and place in a large bowl. Add ricotta, sugar, lemon zest, water and Sambuca (optional).
Stir until well combined. Pour in prepared pie plate and bake for 1 hour until lightly browned on top.
Place on a rack to cool before serving.
Optional: dust lightly with powdered sugar before serving.

Notes

The center may still be slightly jiggly when you remove it from the oven. It will set as it cools.

Let cool completely before serving.

Store in the refrigerator up to 4 days.

This recipe may be doubled and baked in a larger baking pan.

Nutrition