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Puff Pastry Pockets with Ricotta and Raspberries

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Puff Pastry Pockets with Ricotta and Raspberries >>

The perfect puff pastry pockets with ricotta and raspberries >> recipe with a picture and simple step-by-step instructions.

  • 3 plates Frozen puff pastry
  • 150 g Ricotta
  • 30 g Sugar
  • 30 g Butter
  • 1 Egg
  • Bourbon vanilla from the mill or 1 pk. vanilla sugar
  • 1 Egg yolk
  • 30 Fresh or frozen raspberries
  • Powdered sugar
  1. Place the dough sheets on a board and let them thaw. In the meantime, mix the ricotta with the butter, sugar, egg and vanilla. Halve the dough sheets once to make squares. Score about 1 cm from the edge all the way around, this will help the dough rise.
  2. Spread the ricotta cream inside the plates and top with the raspberries. Whisk the egg yolk and brush it on the edge with a brush. Bake in the preheated oven at 200 ° C for about 15 minutes.
  3. Let cool down a little, sprinkle with powdered sugar and enjoy while still lukewarm.
Dinner
European
puff pastry pockets with ricotta and raspberries >>

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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