Puff pastries with ricotta and jam are fragrant puff pastry treats with a creamy filling. I had an expiring roll of puff pastry, an open jar of jam, and some ricotta to use up, so I decided to make these simple and delicious pastries. They didn’t even last half a day! Puff pastries with ricotta and jam are made in 10 minutes, are excellent hot, freshly baked, delicious even cold, crispy, and tasty, one leads to another, they’re too tempting!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 20Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz ricotta
- 2 eggs
- 1 tablespoon sugar
- 1 roll puff pastry (rectangular)
- to taste vanilla
- to taste jam
- to taste powdered sugar
Steps
Puff pastries with ricotta and jam are very simple and quick to prepare, first of all, place the ricotta (it must be well-drained), an egg, the sugar, and vanilla in a bowl. Mix all the ingredients using a fork.
Unroll the puff pastry and spread some jam of your choice (3-4 tablespoons, I used cherry) on one half, leaving a little margin along the edges.
Place the ricotta cream over the jam, distributing it evenly. Close the pastry, seal the edges well, and fold them inward.
Brush the surface with beaten egg, transfer the pastry onto a tray and cut it, without separating, into 4 vertical and 5 horizontal parts.
Bake the dessert in a preheated oven at 392°F for 20-25 minutes, until golden brown on the surface.
Remove the puff pastries with ricotta and jam from the oven, sprinkle with powdered sugar, and separate them.
Notes:
Puff pastries with ricotta and jam can be stored at room temperature for a couple of days or in the fridge for 3 days. You can use either cow’s milk ricotta or sheep’s milk ricotta. Choose the jam or preserve you prefer.
Other recipes with puff pastry and jam HERE
