Puff-Pastry with Ricotta
Instructions
Put into a bowl the ricotta cheese, 3 tablespoons milk, a pinch of salt and a ground pepper, mix thoroughly using a wooden spoon, stir the mixture then Parmesan cheese, breadcrumbs soaked in milk and squeezed and chopped olives, capers and pine nuts.
Divide the dough into two parts, so that a is double the other, roll out one more small to browse and use it to line the bottom and sides of a baking pan greased and floured round.
Spread in baking the mixture of ricotta and level it.
Divide the second piece of dough into two parts, draw them to browse, and then ripiegatele to form two rolls.
Cut each in half lengthwise and arrange the four pieces obtained in baking pan, spiral, with the cut side facing up.
Brush the surface of the cake with beaten egg, then gilds in the oven already warm (180° c) for 35-40 minutes.
Spent the time indicated the cake baked, let cool and serve.
If you want to close it, well, cold, in a polythene bag and place it in the freezer, where it can remain for up to a month.
At the time of use, let it thaw and heat it up for 10 minutes in the oven (160 degrees).
Ingredients and dosing for 10 persons
- 500 g of puff pastry
- 400 g of ricotta
- 1 egg
- 100 g of grated parmesan cheese
- 1 cup of green olives
- 1 handful of capers
- 1 handful of pine nuts
- 100 g of breadcrumbs
- 6 tablespoons of milk
- Salt
- Pepper
- For the pan:
- Butter
- Flour