Ricotta & Cherry “bombs”
MediumThese are my ricotta and cherry “bombs” and believe me, they were a revelation. I had actually prepared inverted puff pastry for the cream baskets with caramelized pears and I had a lot left.
You know that I love cherries in syrup and I always keep a jar in the pantry, so I decided to create these little “bombs” of deliciousness… and it was an immediate success!
Ingredients for 4 people
- 1/2 a dose of inverted puff pastry
- 200 g of drained cow’s ricotta cheese
- 2 teaspoons of icing sugar
- 1 jar of Fabbri sour cherries in syrup. You will need at least 12.
- 1/2 glass of sugar syrup (50% sugar 50% water)
- Vanilla icing sugar for dusting
Method
Prepare the ricotta by putting it into a colander to drain so any excess liquids are removed then pass it through a fine sieve and mix it with 2 teaspoons of icing sugar. Put it aside.
Take a lightly floured rolling pin and roll out the puff pastry in a thin layer about 2mm thick onto a floured surface. Using a glass with a diameter of 7-8cm, or a bowl with a similar diameter, cut out 12 discs of pasta. Now proceed to form the “ravioli” of puff pastry and ricotta. If there are pieces of pastry that are left over you can roll them out again and cut out more discs.
Take a teaspoon of sweetened ricotta and place it in the center of the first disc. Drain the cherries. Take the disc of dough on which you have placed the spoonful of sweetened ricotta and add a black cherry inside the ricotta. Now, just as you would when preparing ravioli, pinch the edges to seal them then brush the surface with the sugar syrup. Continue until you run out of discs or ingredients.
Not having moistened the edge of the discs these puff bombs will open during cooking so for this reason it is essential that both the ricotta and the black cherries are well drained.
Bake on a baking tray lined with parchment paper, in a preheated oven at 200° C (static) 180° C (ventilated) until golden brown.
Remove from the oven, cool slightly on a pastry rack and serve warm sprinkled with vanilla icing sugar.
