Photo: Marina Oliphant
- 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)
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.
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
- Cuisine - Italian
- Course - Dessert