Layers of pastry enfold the ricotta, chocolate, nuts and brandy filling of this sensational dessert.
Ingredients
- 1 cup (200g) fresh ricotta
- 1 egg, separated
- 1/4 cup (55g) caster sugar
- 50g good-quality dark chocolate, chopped
- 1/4 cup (50g) mixed peel
- 2 tablespoons toasted slivered almonds
- 1 tablespoon brandy
- 1 sheet (25cm) ready-rolled puff pastry
- 1 tablespoon caster sugar, extra
Method
- Step 1Preheat oven to 200C. Combine ricotta, egg yolk, sugar, chocolate, mixed peel, almonds and brandy in a medium bowl.
- Step 2Line an oven tray with baking paper. Use a small sharp knife to cut the pastry in half. Place one pastry half on the lined tray. Spread the ricotta mixture over the pastry, leaving a 2cm border around the edges.
- Step 3Use a rolling pin to roll the remaining pastry half to make it about 1cm longer and 1cm wider. Fold the pastry in half lengthways. Use a knife to cut long slits along the folded edge, 1.5cm apart, leaving a 1.5cm border on each side and the bottom, unfolded edge. Unfold the pastry and place over the ricotta mixture, pressing the edges to seal. Brush with eggwhite and sprinkle with the extra sugar.
- Step 4Bake in preheated oven for 20-25 minutes or until pastry is puffed and golden. Remove from oven and set aside to cool to room temperature.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
898 kj
Energy
10g
Fat Total
5g
Saturated Fat
1g
Fibre
5g
Protein
45mg
Cholesterol
94.99mg
Sodium
17g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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