Ricotta-Filled Pastries Recipe

Ingredients: Makes 16

350 g/12 oz Puff Pastry

1 egg white
10 ml/2 tsp caster (superfine) sugar

For the filling:
150 ml double (heavy) or whipping cream
100 g/4 oz Ricotta cheese
30 ml/2 tbsp caster (superfine) sugar

45 ml/3 tbsp chopped mixed peel

Icing (confectioners') sugar for dusting

Method:

Roll out the pastry (paste) thinly on a lightly floured surface and cut into four 18 cm/7 in circles. Cut each circle into quarters, place on a lightly greased baking (cookie) sheet and chill for 30 minutes.

Whisk the egg white until frothy, then stir in the sugar. Brush over the pastry and bake in a preheated oven for 10 minutes until risen and golden. Transfer to a wire rack and make a slit in the triangles in which to spoon the filling. Leave to cool.

To make the filling, whip the cream until stiff. Soften the Ricotta in a bowl, then stir in the cream, sugar and fruit. Pipe or spoon the filling into the pastries and serve at once, dusted with icing sugar.