Berry Puff Pastries with Ricotta

These berry puff pastries with ricotta look like they came from a French patisserie, yet they are surprisingly easy to make. Creamy ricotta filling and juicy berries are tucked under a golden lattice of flaky puff pastry, then finished with a sprinkle of sugar and sliced almonds. If you love fruit bakes like our mini apple hand pies, this elegant dessert will become a new favorite.

Ingredients

• 500 g (1.1 lb) puff pastry, thawed
  
• 200 g (7 oz) ricotta cheese
  
• 1 egg yolk
  
• 2 tbsp sugar
  
• 1 tbsp cornstarch
  
• A pinch of vanilla
  
• 200–300 g (7–10.5 oz) raspberries or other berries
  
• Sliced almonds for topping (optional)
  

Instructions

1. For the filling, mix the ricotta with the egg yolk, sugar, cornstarch, and vanilla.

2. Roll out one portion of the puff pastry and cut it into 4 squares.

3. Roll out the second portion and cut a decorative lattice pattern into it.

4. Spoon the ricotta filling and berries onto each pastry square, then stretch the patterned pastry over the top.

5. Tuck the edges under the base, brush with egg yolk, sprinkle with sugar and sliced almonds.

6. Bake in a preheated oven at 180°C (350°F) for 20 minutes, until puffed and golden. For more fruity desserts, try our light berry cheesecake or puff pastry squares with cottage cheese and fruit; Allrecipes has more puff pastry inspiration.

Tips

• Keep the puff pastry cold — if it gets warm and sticky, chill it for 10 minutes before cutting the lattice.
  
• Don’t overload the pastries with berries; too much juice will make the bottoms soggy.
  
• Brush the lattice with egg yolk for a deep golden shine, and serve warm with a dusting of powdered sugar.
  

Nutrition (per 100 g): protein 11 g, fat 14 g, carbs 21 g. Serious Eats has excellent guides on working with store-bought puff pastry.