The puff pastry cake with ricotta and peaches, a uniquely crispy dessert, very simple to make and so delicious. If you love sweets that crunch with every bite, then this cake is for you. It is a mix of two ingredients that I find fantastic: puff pastry and filo pastry. What makes it even more delicious is its creamy and tasty filling. I recommend trying it and I am sure it will win you over from the first bite. Let’s see what we need to make the puff pastry cake with ricotta and peaches.
DON’T MISS THESE DELIGHTS
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
LET’S SEE WHAT WE NEED TO MAKE THE CAKE
- 1 roll puff pastry
- 1 roll filo pastry
- 5.3 oz sheep ricotta
- 1 peach (large)
- powdered sugar
- melted butter (as needed)
Steps
LET’S MAKE THE CAKE TOGETHER
First, butter a cake pan, I used a round tart pan, open the roll of puff pastry and place it in the pan, ruffling all the edges, add the well-drained ricotta in the center, then add the sliced peach. Now add the roll of filo pastry. Proceed like this: open the roll of filo pastry, take the first sheet and butter it with melted butter, now fold it like an accordion and place it on top of the puff pastry base starting from the edge. Continue like this until you have covered the entire cake. Brush the entire surface of the cake with the melted butter. You might have some leftover filo pastry sheets, you can use them to make small pastries. Bake the cake at 350°F for about 30/35 minutes but always adjust according to your oven. Remove from oven, let it cool, and sprinkle with powdered sugar.
TIPS
If you don’t like peaches, you can use other fruits, this cake also works great with apples. Instead of melted butter, you can use vegetable oil.
