Even if you have absolutely no experience in baking, with these puffs you cope with a bang. Moreover, they will taste like puffs from candy store. For baking you will need a ready-made puff the dough, which can be found in almost any supermarket. Roll it out, cut into squares and put into each square cream cheese, ricotta and sugar mixture filling similar to delicious curd cream. So that when baking it does not flow, add egg yolks are stuffed, and lemon zest gives baking mouth-watering and light citrus aroma. Stitch lap two opposite the corners of each square and bake. Share with друзьями: 
Time: 45 мин.Difficulty: easy Quantity: 8 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 240 gr. cream cheese cream at room temperature
- 1/3 Art. Sahara
- 2 large yolks at room temperature
- 2 tbsp. l ricotta
- 1 tsp vanilla extract
- 1/4 tsp coarse salt
- 1 tbsp. l grated lemon zest (2 lemons)
- 2 sheets (1 pack) of frozen puff pastry, defrost
- 1 egg, beaten with 1 tbsp. l water, for lubrication
Recipes with similar ingredients: cottage cheese, sugar, eggs, cheese ricotta, vanilla extract, lemon zest, puff pastry
Recipe preparation:
- Preheat the oven to 200 ° C. Cover the parchment baking sheet paper.
- Put cream cheese and sugar in a mixer bowl with a nozzle spatula and beat at low speed until smooth. Without increasing the speed of the mixer, add the egg yolks, ricotta, vanilla, salt, lemon zest and mix. Do not whip!
- Expand 1 sheet of puff pastry on lightly floured board and roll out a rolling pin lightly floured to make a square measuring 25 x 25 cm. With a sharp knife, cut the dough into 4 parts. Put a full tablespoon of cheese filling in the middle each of 4 squares. Grease the edges of each piece of egg dough with a mixture and fold 2 opposite corners to the center, greasing them with an egg, to stitch the lap. Lubricate the entire surface with the egg mixture. test. Put the envelopes on the prepared pan. Same repeat with the second sheet of puff pastry and refrigerate for 15 minutes.
- Bake for about 20 minutes, turning the baking sheet on the other side in the middle of baking until the puffs are lush and get browned. Serve warm.
