BisStuffed Ricotta Biscuits
Description
Stuffed ricotta biscuits are a tasty and easy-to-make appetizer, perfect for any season. They can be served warm in winter or packed for a summer picnic in the mountains.
The recipe we suggest will win everyone over with its simplicity, but you can get creative by adding seasonal vegetables cut into small pieces to the filling.
Choose your favorite variation and start cooking!
Ingredients
Change the number of servings
to recalculate the ingredient amounts
to recalculate the ingredient amounts
- Sheet puff pastry 1
- Arborea Ricotta 250 g
- Grated Fresh Pecorino Girau 50 g
- Girau Fresh Grated Pecorino 100 g
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 Start making the biscuits by making the filling. Place the ricotta in a bowl, add the grated cheese, a drizzle of oil, and a pinch of salt.
- 2 Preheat the oven to 180°C (350°F). Roll out the puff pastry and, using a pastry cutter, cut out circles. Place a spoonful of filling in the center of each circle, then fold and seal them carefully into half-moon shapes. Brush with a beaten egg yolk mixed with a little milk to give them a nice golden color.
- 3 Line a baking tray with parchment paper, arrange the biscuits on it, and bake for about 15 minutes, until golden. Once ready, remove from the oven, let them cool, and enjoy with friends!
Share this recipe
