Caskets of Puff Pastry
This recipe will show you how to make these excellent puff pastry bundles.
I preferred to call them caskets, although they have a real treasure inside, a filling of alternating layers of ricotta and zucchini flavored with the fresh aroma of mint.
I advise you to create the puff pastry shell with delicacy and care to have an impeccable finished product, you can also decide for yourself whether to “close” the casket with a “grate” or cover it completely with a veil of puff pastry in order to leave the your host a blind tasting.
This is a dish that goes perfectly with these wines:
Chardonnay Friuli-Venezia Giulia, Italy
St-Saphorin AOC Lavaux, Switzerland
Gewürztraminer Cuvée Reserve d’Alsace AOC, France
Caskets of puff pastry, courgettes, ricotta and mint
Servings 4 portions
Ingredients
250 gr of puff pastry
Stuffed:
- 60 gr ricotta
- 4 courgettes
- 1 onion
- mint leaves
- basil leaves
- 2 tablespoons of grated parmesan
- 3 tablespoons of extra virgin olive oil
- salt
- pepper
For the gilding:
- 1 yolk
- 1 tablespoon of cream
Instructions
- Wash and slice the onion and courgettes.
- Brown for 10 minutes in hot oil, add salt and keep the heat low.
- Add the chopped mint and basil leaves and pepper.
- Roll out the puff pastry and make enough discs to completely cover the cup.
- Line 4 molds with parchment paper and line them with the puff pastry discs.
- Fill with ricotta, and level it.
- Add the courgettes and sprinkle with the parmesan.
- With the puff pastry in excess, create strips and arrange them on the cake forming a grate.
- Brush with an emulsified egg yolk with a spoonful of cream.
- Bake in the oven at 180 ° C for 20 minutes.