Coffee puff pastry

Name: Coffee puff pastry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: Puff pastry rectangular 8.1 oz; Butter melted 3 tbsp; Sugar 2 tbsp; Cow's milk ricotta cheese (drained) ½ cup; Heavy cream 1 ½ cup; Powdered sugar 3 tbsp; Coffee ¼ cup; Dark chocolate chips ¼ cup; Powdered sugar to taste; Coffee beans to taste

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343

Calories per serving

Energy Kcal 343
Carbohydrates g 29.3
of which sugars g 16.4
Protein g 3.7
Fats g 23.4
of which saturated fat g 11.45
Fiber g 0.6
Cholesterol mg 40
Sodium mg 152

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 8 pieces
Cost: Low
Note + time to drain the ricotta cheese (ideally, overnight in the fridge)

PRESENTATION

Recipe by
Luisa Orizio

Full-bodied coffee, fresh ricotta cheese, and a roll of puff pastry: these simple ingredients will be enough to make the coffee puff pastry, a mouth-watering dessert with a refined look, the perfect end to a dinner with friends. Between two fragrant puff pastry wafers is a velvety cream flavored with coffee and chocolate chips. It is a winning mix of flavors and textures that will conquer all palates, serving as a valid alternative to the timeless tiramisù! These small single portions of guaranteed goodness are reminiscent of the sporcamuss from Puglia and are very easy to make. They are ideal for those who are new to cooking and would like to try their hand at a tasty but easy recipe.

INGREDIENTS

343

Calories per serving

Ingredients for 8 puff pastries: Puff pastry 8.1 oz (230 g) - rectangular; Butter 3 tbsp (50 g) - melted; Sugar 2 tbsp (30 g); Cow's milk ricotta cheese ½ cup (125 g) - (drained); Heavy cream 1 ½ cup (150 g); Powdered sugar 3 tbsp (50 g); Coffee ¼ cup (25 g); Dark chocolate chips ¼ cup (25 g)

To decorate: Powdered sugar to taste; Coffee beans to taste

Preparation

How to prepare Coffee puff pastry

To make the coffee puff pastry, first put the ricotta cheese in a sieve so it will lose its whey and not be too moist. Let it drain for at least an hour. Prepare the full-bodied coffee, add sugar, 1 then let it cool. Make the cream: in a bowl, pour the very cold heavy cream 2 and whip it stiff with a hand mixer 3.

Once the ricotta is dry, transfer it to a bowl 4, add the powdered sugar, 5 and stir 6.

to obtain a homogeneous compound 7. Once the coffee has cooled, add it to the ricotta cream 8, stir to mix well and then add the chocolate chips 9.

At this point add the whipped cream a little at a time, gently so as not to let it go flat 10. Cover with plastic wrap 11 and place in the refrigerator to firm, and in the meantime make the the pastry. In the meantime, roll out the pastry 12

and cut with a knife into 16 equal parts 13. Brush the surface with melted butter 14 and sprinkle with granulated sugar 15, this way the pastry will remain crunchy when in contact with the cream.

Now slightly distance the rectangles so that they do not stick together and make holes in the dough with the tines of a fork 16 so that it does not swell too much during cooking. Cook in a ventilated oven preheated to 350°F (180°C) for 10 minutes. Once cooked, remove 17 and let cool. Meanwhile, take the cream from the refrigerator 18.