Puff Pastry with Ricotta
Ingredients
Part Massa
Part Recheio
Process
01. Prepare the Cremulzin and mix it with the grated ricotta, sugar, and lemon zest.
DOUGH
01. Place all the dough ingredients in the mixing bowl, except for the margarine.
02. Mix until a smooth, even, and elastic dough is obtained (approximately 8 minutes) at low speed (speed 1).
FOLDING
01. Roll out the dough (1st time) to a thickness of approximately 1 cm on a floured surface.
02. Remove the excess flour from the dough using a brush.
03. Cover 2/3 of the dough with room temperature croissant margarine and fold the dough so that all the margarine is enclosed in the dough (the part without margarine over the part with margarine, and on top of them the third part with margarine).
04. Roll out the dough (2nd time) to obtain again a thickness of approximately 1 cm.
05. Fold the dough into 3 overlapping layers.
06. Let the dough rest for 5 to 10 minutes, covering with plastic to prevent drying out.
07. Roll out the dough for the last time to a thickness less than 0.5 cm.
08. Remove the excess flour with the help of a brush.
09. Cut the dough with a round cutter (10 cm in diameter).
10. Place the filling prepared earlier.
11. Brush the edges with beaten eggs and seal with the help of a fork.
12. Let rise for approximately 90 minutes.
13. Brush the entire pastry with beaten eggs.
14. Bake with steam at 190°C for approximately 25 minutes.
Yield
20 Units of 48 g
Equipment
Mixer , Steam Oven , Grater , Rolling Pin , Piping Bag , Spoon , Pan , Scale , Flat Baking Sheets , Fork
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 119 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 4.4 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 5.0 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 151 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Puff Pastry with Ricotta
Ingredients
How to make it
FILLING
01. Prepare the Cremulzin and mix it with the grated ricotta, sugar, and lemon zest.
DOUGH
01. Place all the dough ingredients in the mixing bowl, except for the margarine.
02. Mix until a smooth, even, and elastic dough is obtained (approximately 8 minutes) at low speed (speed 1).
FOLDING
01. Roll out the dough (1st time) to a thickness of approximately 1 cm on a floured surface.
02. Remove the excess flour from the dough using a brush.
03. Cover 2/3 of the dough with room temperature croissant margarine and fold the dough so that all the margarine is enclosed in the dough (the part without margarine over the part with margarine, and on top of them the third part with margarine).
04. Roll out the dough (2nd time) to obtain again a thickness of approximately 1 cm.
05. Fold the dough into 3 overlapping layers.
06. Let the dough rest for 5 to 10 minutes, covering with plastic to prevent drying out.
07. Roll out the dough for the last time to a thickness less than 0.5 cm.
08. Remove the excess flour with the help of a brush.
09. Cut the dough with a round cutter (10 cm in diameter).
10. Place the filling prepared earlier.
11. Brush the edges with beaten eggs and seal with the help of a fork.
12. Let rise for approximately 90 minutes.
13. Brush the entire pastry with beaten eggs.
14. Bake with steam at 190°C for approximately 25 minutes.
Tips
Yield
20 Units of 48 g
Equipment
Mixer , Steam Oven , Grater , Rolling Pin , Piping Bag , Spoon , Pan , Scale , Flat Baking Sheets , Fork
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 119 | % VD (*) |
| Carboidratos (g) | 13 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 4.4 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 5.0 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 151 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.