Sorry to the pea lovers out there but my mouth started watering at ricotta and didn’t stop.
- 250g butter, grated then frozen
- 350g plain flour
- 1 tsp salt
- 1⁄2 tsp white vinegar
- 150mL ice water
- 300g firm ricotta
- 2 eggs, plus 1 for egg wash
- 1⁄2 cup finely grated parmesan
- Black pepper, to taste
- Place 60g grated frozen butter, flour and salt in the bowl of your food processor and blitz until crumbs form.
- Add the vinegar and 1⁄4 of the water and pulse.
- Working quickly so that nothing gets warm, keep adding small amounts of ice water until a ball of dough forms.
- Tip out and shape into a disc before wrapping in cling wrap and chilling in the fridge for 15 mins.
- Unwrap the dough and roll it into a rectangle, approx. 15cm x 40cm.
- Sprinkle 60g frozen grated butter over 2/3 of the dough.
- Fold the empty section over 1/3 and then fold again.
- Rotate the square of folded dough 90° and roll out into a rectangle again.
- Repeat until you have done this 5 times.
- Don’t roll the dough out the last time — wrap it with cling wrap and chill for 2 hours.
- Preheat oven to 190°C.
- Whisk the filling ingredients together, using only 2 eggs.
- Beat the remaining egg to use for the egg wash.
- Roll out the rough puff and cut out circles.
- Spoon the filling onto one side of the circles and then brush the edges with egg before sealing.
- You can also make a twist or a folded triangle, similar to a danish.
- Lay on lined trays, brush with beaten egg and bake for 25 mins until the pastry is flaky and golden.
- Eat warm or cold.
- Note: You can use store-bought puff pastry for this recipe but it won’t be quite as flaky.