Shopping list
1 roll fresh puff pastry
100g ricotta
2 tablespoons caster sugar, plus extra
zest of ½ lemon
1 teaspoon vanilla extract
1 tablespoon milk
We bake 6 Italian Sfogliatine, or ricotta cheese rolls and they are very tasty! Delicious at a late breakfast, a brunch or lunch. The mini monsters also like them very much, so 6 is not that much :)) But you can easily double the recipe and bake on two plates (at the same time), then everyone will definitely have enough. The rolls are best eaten warm, in our opinion.
How to bake Italian Sfogliatine
Place the ricotta and sugar in a bowl.
Add the vanilla extract to the bowl.
Add the lemon zest as well.
Mix until combined and smooth, set aside.
Cut 6 squares of 15x15cm out of the of puff pastry
Make in one half 4 vertical cuts.
Fold the uncut side over the cuts.
Spoon 1 full tablespoon ricotta mixture on top.
Spread the ricotta mixture over the dough but leave a small marge uncovered
Fold one point to the middle and the other point as well.
Try to seal all the edges really well so the cheese stays inside.
Turn the triangles over and brush them with the milk.
Finally sprinkle the rolls lightly with the extra caster sugar.
Bake the sfofliatine for 25-30 minutes.
Let the rolls cool on the tray for a moment.
Then move them to a wire rack.
The sfogliatine tastes exta delicious with a cup of espresso on the side, enjoy!
Godere!