I was looking for a way to use up some ricotta cheese and came up with this strawberry danish.
Puff pastry was spread with fresh ricotta cheese, or you could use ground almond meal. I had scoured a line around the pastry and filled the space inside with the ricotta.
Slices of strawberry were layed across the ricotta in staggered lines, sprinkled generously with sugar and the edges of the pastry brushed with egg.
The pastries were then baked for about 20mins at 200C. I let them cool for about 5 minutes- that was as long as we could wait, then sprinkled them with icing sugar and served with ice cream. Home made of course.
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