Filled Dessert Pastries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
15
- Ingredients
- 1 cup Ricotta cheese
- 1 Tbsp roasted Hazelnuts (finely chopped)
- 1 Tbsp Candied fruit (finely chopped)
- ¼ cup caster sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 11 ozs Puff pastry
- flour
- 1 small egg (beaten)
- powdered sugar
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a large baking tray.
2.
Drain the ricotta through a sieve. Discard the liquid. Put the drained ricotta into a bowl and mix with the hazelnuts, candied peel, sugar, vanilla and egg yolk until well blended.
3.
Divide the pastry in half. Roll out each half on a lightly floured surface to a strip measuring 15 x 56 cm| 6" x 22".
4.
Place heaped teaspoonfuls of the filling in 2 rows along one of the strips, about 2.5 cm|1" apart. Brush the pastry between the filling with beaten egg. Carefully place the second pastry strip on top, pressing gently between each mound of filling to seal.
5.
Cut into squares with a ravioli cutter or sharp knife. Place on the baking tray and press the edges of each square to seal. Bake for 10-15 minutes until golden. Cool on the baking tray and serve warm, dusted with a little icing sugar.
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