Ricotta Triangolini with Cherry Jam

I can guide you in preparing the ricotta triangolini with cherry jam, a delicate treat that combines the creaminess of the ricotta with the sweet and sour taste of cherries. Here’s the recipe:

Ingredients

• 250g fresh ricotta
• 50g powdered sugar
• 1 packet of vanilla sugar or a teaspoon of vanilla extract
• Grated zest of 1 lemon (organic if possible)
• 1 sheet of rectangular puff pastry
• Cherry jam
• 1 egg (for brushing)
• Granulated sugar as needed

Preparation

1. Start by preheating the oven to 180 °C.
2. In a bowl, mix the ricotta with the powdered sugar, vanilla, and the grated lemon zest until you obtain a smooth and lump-free cream.
3. Unroll the puff pastry and cut it into squares of about 10x10 cm.
4. Place a teaspoon of ricotta in the center of each square followed by a teaspoon of cherry jam.
5. Then fold it in half to form a triangle, sealing the edges well, possibly with the tines of a fork to also give a decorative effect.
6. Beat the egg and brush it over the triangolini already placed on a baking sheet lined with parchment paper.
7. Sprinkle the surface of the triangolini with a bit of granulated sugar to add crunchiness.
8. Bake for about 15-20 minutes, or until the triangolini are golden and crispy.
9. Remove from the oven and let them cool before enjoying.

Curiosity

The ricotta triangolini with cherry jam are perfect for serving during tea time or as a sweet treat after dinner. The combination of ricotta and cherry is a classic of Italian pastry, and adapts to different types of preparations, from spoon desserts to fillings for cakes and tarts. Ricotta, being a fresh and delicate cheese, pairs very well with the sweetness and acidity of cherry jam, creating a blend of flavors that is much appreciated.

If you don’t have cherry jam, you can replace it with another jam of your choice or with hazelnut cream for a tasty variation.