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By: Naomi Sherman

Sorry to the pea lovers out there but my mouth started watering at ricotta and didn’t stop.



Prep time

Cook time



  • 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.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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