Apple puff pastries recipe
A quick dessert for unexpected guests, for _ I feel like having a dessert!
For breakfast, for a snack… In short, a convenient dessert to try immediately!
It wins you over with its simplicity and speed in preparation.
I had red apples because I was supposed to make another dessert, as often happens I then changed my mind mid-way so with a small variation the puff pastry took another path
I often modify desserts based on provisions, today I had a jar of ricotta lying around, so I thought of using it as a base.
Usually, I make this dessert with custard, the modification was born out of necessity.
Excellent and light! … As light as puff pastry can be
But I think that if a dessert is too “light” it’s not a dessert but a stopgap.
- Difficulty: Very easy
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 178.34 (Kcal)
- Carbohydrates 28.56 (g) of which sugars 26.35 (g)
- Proteins 5.69 (g)
- Fat 5.32 (g) of which saturated 3.32 (g)of which unsaturated 1.72 (g)
- Fibers 0.16 (g)
- Sodium 46.92 (mg)
Indicative values for a portion of 200 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
Puff pastry, apples, ricotta…
- 1 sheet puff pastry (Rectangular)
- 3 apples (Yellow or red, it doesn't matter)
- 7 oz ricotta
- 1/2 cup sugar (White or brown)
- 1 pinch ground cinnamon
Tools
A bowl and a baking tray
Steps
Cut out 4 discs of about 4 inches from the puff pastry; in a bowl, mix the ricotta well with the sugar and cinnamon; distribute it evenly over the discs
Cut the apples in half and then into slices; arrange them on the ricotta, alternating with half-moons of puff pastry obtained from the scraps; decorate with leaves
Bake in a preheated oven at a temperature of about 430°F until golden brown. Dust with powdered sugar, and voilà, your dessert is ready to be enjoyed
Store in the refrigerator due to the presence of ricotta; I recommend consuming them quickly to not lose their crispness. They are delicious even the next day. I do not recommend storing them in the freezer.
As mentioned above, I usually use custard, but with ricotta they are special.
