Photo: Marina Oliphant
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Ingredients
- 300g fresh ricotta, drained
- 80g honey
- 2 egg yolks, plus one extra for eggwash
- 50g sultanas
- 2 tsp rum
- 3 sheets puff pastry
- 3-4 tbsp icing mixture (pure icing sugar will not do as it will melt when baking)
Method
Pre-heat oven to 200C (180C for fan-forced).
Beat the ricotta with the honey until smooth, then add the yolks and whisk until just combined. Stir in the sultanas and rum.
Take a sheet of puff pastry and cut into four squares. Take one square and place a tablespoon of the mixture in the centre. Brush the edges with a little egg wash, fold over so you have a triangle and gently press to seal.
Sprinkle liberally with the icing mixture and place on a baking tray lined with baking paper. Repeat until you have used all the mixture. Bake for about 12 minutes or until puffed and golden brown.
Makes 10-12.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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