This recipe is a flat adaptation of the traditional cannoli di ricotta. You can prepare it in no time at all if you have all the ingredients available. It can be a sweet and light treat to your guests after an expansive lunch or an ideal accompaniment to a cup of tea in a sulky rainy afternoon like today.
Ingredients for 4 persons:
- 1 rolled puff pastry (ready to bake)
- icing sugar
- 300g ricotta
- 100g sugar
- 75g candied peel
- 50g dark chocolate
Roll open the circle of puff pastry and cut the borders to form 2 rectangular shapes of equal size. Poke with a fork to create some holes and dust with icing sugar. Cook in a pre-heated oven as indicated on the packet instructions until lightly browned. You can cook the cut corners as well and use them to decorate or eat dipped in some strawberry jam.
In the meantime, prepare the ricotta mixture. Add the sugar to the ricotta and mix well until you create a creamy consistency. Add the chopped chocolate and the candied peel. Mix well.
Spread the ricotta mixture on top of 2 of the pastry rectangles and cover each one with the other 2 puff pastry pieces. Dust with icing sugar and serve immediately.