Quick Brisèe and Ricotta Pastries
Unexpected guests? Not sure what to bring to that dinner you were invited to?
Here’s the solution for you.
Quick to make and delicious, you can prepare these brisée and ricotta pastries with pre-made brisée pastry or try making it at home. That’s why you’ll find instructions for traditional, vegan, and lactose-free versions.
I chose brisée pastry instead of puff pastry because the former holds moisture from the creams better, unlike puff pastry, which is more suitable for drier preparations.
Additionally, I will provide the original recipe for the ricotta cream to fill them, which is the same as Sicilian cannoli, but you can also fill them with chantilly cream or the classic pastry cream or chocolate cream, so you’ll find all the variations. Moreover, I decorated them with slices of persimmon and Montalbano hazelnuts, but you can get creative and decorate them according to your tastes, with other seasonal fruits or other nuts as desired.
Among quick solutions, here are the recipes you might be interested in:
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 15 pastries
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 177.29 (Kcal)
- Carbohydrates 18.92 (g) of which sugars 9.38 (g)
- Proteins 5.46 (g)
- Fat 8.90 (g) of which saturated 2.43 (g)of which unsaturated 2.04 (g)
- Fibers 0.93 (g)
- Sodium 31.52 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 brisée pastry (rectangular roll)
- 2 cups ricotta
- 1 packet vanillin
- 1/2 cup sugar (plus to taste)
- 1 egg yolk
- 1 persimmon (or other fruit)
- 15 whole hazelnuts (or other nuts)
Quick Brisèe and Ricotta Pastries
Tools
What we need to make
- 1 Pastry board
- 1 Knife smooth blade
- 2 Bowls
- 1 Brush
- 1 Whisk
- 1 Piping bag with fluted nozzle
- 1 Parchment paper
Steps
Preparations
If you want to make homemade brisée pastry, follow my recipe by clicking here, and you’ll find 3 different types based on your taste or dietary preferences.
If you opt for the store-bought version, take it out of the fridge 10 minutes before starting to work with it, so it won’t break when rolled out.
Let the ricotta drain its whey at least 1 hour before.
By the way, I make ricotta at home, click here for the recipe.
Also, don’t throw away the whey as you can make a delicious focaccia, click here.
Preheat the oven to 350°F
Roll out the brisée pastry on a pastry board on its own parchment paper.
With a smooth-bladed knife, make 3 horizontal and 5 vertical cuts to form equal squares as shown in the picture; you should get 30 squares.
Do not separate the squares from each other. Now, with a toothpick, pierce all the brisée pastry to prevent the squares from deforming during cooking.
In a small bowl, beat an egg yolk and brush all the squares, then sprinkle with granulated sugar.
Transfer the brisée with the parchment paper to a baking tray and bake on the middle rack for about 15 minutes at 350°F or until the pastry is golden brown.
Meanwhile, prepare the ricotta cream. Put the sieved ricotta, vanillin, and sugar or erythritol in a bowl. Mix with a hand whisk until the mixture is smooth and place it in the refrigerator.
Once the brisée pastry is cooked, remove the tray from the oven and let it cool on a wire rack. Meanwhile, thinly slice the persimmon or the fruit of your choice, and prepare the 15 hazelnuts.
Fill a piping bag with the ricotta cream using a fluted nozzle, and place a dollop of cream on each pastry square.
Place a second square on top of each
and decorate with persimmon and…..
the hazelnuts.
Here they are, ready to be served: Quick Brisèe and Ricotta Pastries.
Quick Brisèe and Ricotta Pastries can be stored in the fridge for up to 2 days.
FAQ
Quick Brisèe and Ricotta Pastries
Besides ricotta, what else can I fill them with?
With the classic pastry cream, or chocolate, or Chantilly, or whipped cream, or with fruit compote.
