Puff pastry or also called "puff pastry" was already known in the times of the Egyptians, Greeks and Romans who prepared it with oil instead of butter. Processing requires care and attention. These delicious morsels of puff pastry filled with ricotta, mustard and Nocellara del Belice PDO olives are ideal for a tasty aperitif in combination with a structured sparkling wine or a spicy and fragrant white wine.
Time
00:45 h
Difficulty
Easy
Type
Aperitifs
People
4
Date 04 08 2020
Chef's Recipes
Ingredients
Roll of puff pastry: 1
Ricotta cheese: 150 g
Mustard: 30 g
Nocellara del Belice Black Olives: 100 g
Parmigiano Reggiano: 50 g
White Egg: 1
Salt: to taste
Pepper: to taste
Preparation
1
With a spatula, mix the ricotta in a bowl, adding the Parmigiano Reggiano, the pitted olives, coarsely cut, salt and pepper.
2
Roll out the puff pastry with the rolling pin and cut out 8 cm squares. Place a teaspoon of the filling in the centre of each square and close the flaps by pressing well, brush the surface with the egg whites
3
Place the puff pastry parcels of ricotta and olives on a tray lined with oven paper. Place in the oven at 180°C and bake for 20 minutes. Let it cool and serve on a plate accompanied by a tuft of mustard.
