Ricotta and Lemon Puff Pastries

Ricotta and lemon puff pastries are a light and delicious dessert, perfect to serve as a sweet conclusion to a meal or to accompany afternoon tea. Here’s how to make them:

Ingredients

• 1 roll of rectangular puff pastry
• 250 g of fresh ricotta
• 80 g of powdered sugar (plus a little extra for dusting at the end)
• Grated zest of 1 untreated lemon
• 1 egg yolk for brushing

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Roll out the puff pastry and cut it into squares or rectangles of your preferred size.
3. In a bowl, mix the ricotta with the powdered sugar and the grated lemon zest until you obtain a smooth mixture.
4. Place a spoonful of the ricotta mixture in the center of each square of puff pastry.
5. Fold the puff pastry in half to cover the ricotta filling, sealing the edges with the tines of a fork to close the pastries well.
6. Brush the surface of each pastry with the beaten egg yolk. This will give a nice golden color once baked.
7. Place the pastries on a baking sheet lined with parchment paper and bake for about 15-20 minutes or until they are golden and puffed.
8. Remove the pastries from the oven and let them cool on a wire rack.
9. Before serving, dust the pastries with powdered sugar for a final touch of sweetness and an inviting appearance.

Curiosity

Ricotta and lemon puff pastries are a simple yet refined variation of classic baked puff pastries. The addition of lemon zest brings a freshness and scent to the dessert, making it particularly suitable for spring or summer. Moreover, they can be enriched with additions such as chocolate chips or a pinch of cinnamon or vanilla in the filling for variations on the theme.