The ricotta and strawberry puff pastry is a delicious pastry cake, easy to make and very scenic.
A crunchy and crumbly base enriched with a simple ricotta cream, strawberry pieces, and banana slices, a simple yet very tasty dessert, perfect as a meal ender or for an event, fresh and irresistible.
Read how to make the ricotta and strawberry puff pastry with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry (fresh, round)
- 8.8 oz ricotta
- 6 tablespoons sugar
- 7 oz strawberries
- 1 banana
- 1 tablespoon lemon juice
- powdered sugar (for decoration)
Preparation of Ricotta and Strawberry Puff Pastry
Wash the strawberries, remove the stems, cut them into pieces, and collect them in a bowl.
Peel the banana and cut it into slices, then add it to the strawberries, add two tablespoons of sugar and one tablespoon of lemon juice and mix thoroughly. Set aside.Drain the ricotta from its preserving liquid by placing it in a sieve.
Preheat the oven to static mode at 350°F.
Unroll the puff pastry, leaving it on the parchment paper it comes with, and place it in a 10-inch diameter tart pan, rolling the edges inward.Prick the bottom with the tines of a fork and sprinkle the inside of the frame created by the edges with a couple of tablespoons of sugar (this will make the pastry somewhat waterproof so it absorbs the filling’s moisture more slowly and stays crisp longer).
Bake for twenty to twenty-five minutes, pricking the bottom again if it puffs during baking, until golden.
Remove from oven and let cool completely.Meanwhile, work the ricotta into a cream with two tablespoons of sugar.
When the base is cool, spread it with the prepared ricotta cream.
Remove the fruit from the bowl (without the maceration liquid) and place it on the cream.
Sprinkle the edges with some sifted powdered sugar and serve your ricotta and strawberry puff pastry immediately.
Notes
To prevent the pastry from absorbing the filling’s moisture, it is recommended to assemble the ricotta and strawberry puff pastry just before serving.
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