Ingredients with Measurements:
- 1 package of puff pastry sheets (2 sheets)
- 1 cup of ricotta cheese
- 1/2 cup of mini chocolate chips
- 1/4 cup of granulated sugar
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of vanilla extract
- 1 egg, beaten
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the ricotta cheese, mini chocolate chips, granulated sugar, ground cinnamon, and vanilla extract. Mix well.
3. On a lightly floured surface, roll out one sheet of puff pastry to a 1/8-inch thickness. Cut the sheet into 4 equal squares.
4. Place a heaping tablespoon of the ricotta mixture in the center of each square.
5. Fold one corner of the square over the filling to the opposite corner, forming a triangle. Press the edges together to seal.
6. Repeat with the remaining squares and puff pastry sheet.
7. Place the filled triangles on a baking sheet lined with parchment paper.
8. Brush the beaten egg over the top of each triangle.
9. Bake for 20-25 minutes or until the pastry is golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 pastries
Nutritional information:
Calories per serving: 290
Total fat: 18g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 160mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugars: 9g
Protein: 6g
Substitutions for ingredients:
- You can substitute mini chocolate chips with chopped dark chocolate or milk chocolate.
- You can use mascarpone cheese instead of ricotta cheese.
Variations:
- You can add chopped nuts such as almonds or hazelnuts to the filling.
- You can add a pinch of nutmeg or cardamom to the filling for extra flavor.
Tips and tricks:
- Make sure to seal the edges of the pastry triangles well to prevent the filling from leaking out.
- You can freeze the unbaked pastries for up to 1 month. Just bake them from frozen, adding a few extra minutes to the baking time.
Storage instructions:
- Store the pastries in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the pastries in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pastries on a platter dusted with powdered sugar and garnished with fresh berries.
Garnishes:
- Fresh berries such as raspberries, strawberries, or blueberries.
Pairings:
- Serve the pastries with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the pastries are not browning evenly, rotate the baking sheet halfway through the baking time.
Food safety advice:
- Make sure to use clean hands and surfaces when handling the pastry and filling ingredients.
Food history:
- Sfogliatella is a traditional Italian pastry that originated in Naples. It is a shell-shaped pastry filled with ricotta cheese and candied fruit.
Flavor profiles:
- The pastry is flaky and buttery, while the filling is creamy and sweet with a hint of cinnamon and vanilla. The mini chocolate chips add a delicious chocolate flavor and texture.
Serving suggestions:
- Serve the pastries warm or at room temperature for the best flavor and texture.
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Region: Italian