Puff Pastry Snowflake with Ricotta and Spinach. A tasty and very scenic savory pie, perfect to impress your guests during the holidays.
This recipe is very economical and can be served as a starter or to accompany a cocktail.
You can also prepare it a few hours in advance and serve it when your guests arrive.
You can substitute puff pastry with shortcrust pastry and ricotta with mascarpone or cream cheese.
And speaking of scenic appetizers, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients
- 2 rolls puff pastry (round)
- 7 oz ricotta
- 10.5 oz spinach (fresh, leafy)
- 2.8 oz grated Parmesan
- 1 egg
- 1 egg yolk
- to taste salt
- to taste sesame seeds
Tools
- Baking tray
- Blender
- Knife
- Bowl
- Brush
- Cup
Steps
Preheat the oven to 356 degrees Fahrenheit.
Wash and dry the spinach leaves. Put them in a blender and chop finely. Add the ricotta, an egg, the Parmesan, salt, and blend until a creamy consistency is reached.
Unroll a puff pastry roll and place it with its paper on a baking tray.
Spread the ricotta and spinach cream, leaving a 0.4 inch border free. Cover with the second sheet of puff pastry and seal the edges well by pressing with your fingers or a fork.
Place a cup at the center of the circle without pressing too hard. With a sharp knife, cut the pastry into 16 wedges starting from the edge of the cup outward. SEE PHOTO
Take 2 adjacent wedges and twist them both inwards. Continue this way with all the other wedges.
Brush the surface with the beaten egg yolk and sprinkle with sesame seeds. Bake and cook for about 25 minutes until golden.
Our Puff Pastry Snowflake with Ricotta and Spinach is ready to be served.
Enjoy your meal and happy holidays!
Storage and advice …
Store covered with aluminum foil
Consume within 2 days
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